- Wash toor dal under running cold water till water runs clear. If you have time then soak in enough water for 15-20 minutes. Or you can skip the soaking step. It will be fine.
- ake dal with 1 cup of water in the pressure cooker. Now take a small piece of muslin cloth, put peanuts in it and tie it. Make a ‘potli’. Put into pressure cooker. Alternately, go for an easy method. Add peanuts into a steel katori or glass and put into the cooker.
- Cover the cooker with lid, put the weight on and cook on medium for 6-7 whistles. Let the pressure go down by itself and open the lid. Remove the potli and keep boiled peanuts aside.
- Now add 2 cups of water into the boiled dal and blend it using an immersion hand blender till smooth. Traditional the wooden whisk (valonu or madani) is used to churn the dal.
- Turn the heat back on medium. Now add turmeric powder, red chili powder, salt, ginger, green chili, tomatoes and jaggery. Mix well.
- Let it simmer for a good 10 minutes. Do stir occasionally in between and if it becomes thick then add a plash of water and continue simmering. (the consistency should be medium-thin, not thick like punjabi dal fry)
- While it’s simmering make tempering. Heat the oil in a small pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and fenugreek seeds. Let them sizzle.
- Now add bay leaf, cinnamon, cloves and dried red chili. Saute for 30-40 seconds or till you get a nice aroma of whole spices. Then add curry leaves and hing. Immediately add the tempering to the simmering dal & stir.
- Lastly add lemon juice, boiled peanuts and chopped cilantro. Mix and serve.
This Gujarati dal is one of our family favorite recipes that I make multiple times a week. It’s healthy, it’s comforting and full of flavors that is so easy to make.
Tuver dal (Gujarati)
#myrecipe
By Sejal Chauhan
Jan, 11th
618
Servings
4 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- ½ cup Arhar dal (toor dal or split pigeon peas)
- 1 tablespoon Peanuts , 1 + 2 cups Water
- ½ teaspoon Red chili powder,¼ teaspoon Turmeri
- ¼ cup Tomato chopped,1 Green chili slit
- ▢ ½ teaspoon Ginger paste or freshly grated or cru
- 1 tablespoon Jaggery (Gur
- Salt to taste , 1 tablespoon Lemon juice,1 table
- 1 tablespoon Oil, ¼ teaspoon Mustard seeds ¼ te
- 6-7 Fenugreek seeds (Methi dana) ,1 Cloves
- ▢ ½ inch Cinnamon stick ,1 Bay leaf ,1 Dried red
- 8-10 Curry leaves ,⅛ teaspoon Hing (Asafoetida
Instructions
Notes/Tips
The consistency of the Gujarati dal: My grandmom says that when you keep the dal in a bowl for a few minutes. Water should float on top and dal should settle at the bottom. If this happens then it is the perfect consistency of the dal.
