Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy

Ingredients

For the Dal

• 1 cup toor dal (split pigeon peas)
• 3 cups water
• 1 medium tomato, finely chopped
• 1 tbsp Sarbu Jaggery Powder
• 1 tbsp lemon juice
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp cumin powder
• ¼ tsp garam masala
• ½ tsp Sarbu Black Salt
• Salt, to taste

For the Tempering

• 1 tbsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1–2 dried red chillies
• 1 pinch asafoetida (hing)
• 8–10 curry leaves
• 1–2 green chillies, slit

For Garnishing

• 1 tbsp finely chopped fresh coriander
• A few curry leaves
• Lemon wedges

Instructions

Step 1: Cook the Dal

1. Rinse the toor dal thoroughly and add it to a pressure cooker with 3 cups of water and turmeric.
2. Pressure cook for 3–4 whistles or until the dal becomes soft.
3. Mash the cooked dal until smooth.
4. Add water as needed to achieve a medium-thin consistency.

Step 2: Prepare the Gujarati Dal

1. Transfer the mashed dal to a deep saucepan.
2. Add chopped tomato, Sarbu Jaggery Powder, lemon juice, coriander powder, chilli powder, cumin powder, garam masala, and Sarbu Black Salt.
3. Add salt according to taste.
4. Bring the dal to a gentle boil.
5. Simmer for 8–10 minutes, stirring occasionally, until the flavors blend well.

Step 3: Prepare the Tempering

1. Heat ghee in a small pan.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds, dried red chillies, green chillies, curry leaves, and hing.
4. Sauté for 30–40 seconds until aromatic.
5. Pour the hot tempering over the simmering dal.

Step 4: Simmer & Finish

1. Mix the tempering into the dal.
2. Simmer for another 2–3 minutes.
3. Taste and adjust the jaggery, lemon juice, salt, or spices according to preference.
4. Turn off the heat.

Step 5: Garnish & Serve

Garnish with freshly chopped coriander and a few curry leaves. Serve hot with steamed rice, khichdi, or rotli.

Serving Suggestions

• Serve with steamed rice and a spoonful of ghee.
• Pair with Gujarati khichdi for a comforting traditional meal.
• Enjoy with rotli, thepla, or phulka.
• Serve alongside vegetable sabzi and papad for a complete Gujarati thali.

Nutritional Information (Approx. per serving)

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder brings the characteristic mild sweetness to Gujarati dal that balances the tanginess of lemon and tomato with the warmth of spices. Its fine texture dissolves easily into the dal, creating a well-rounded sweet, tangy, and savory flavor.

Chef’s Tips

• Gujarati dal traditionally has a balanced sweet, tangy, and spicy flavor, so adjust the jaggery and lemon juice to your preference.
• Keep the dal slightly thinner than regular dal, as it thickens as it sits.
• Simmer the dal after adding jaggery to allow the flavors to blend properly.
• For a richer flavor, use ghee instead of oil for tempering.
• Add peanuts or kokum for a regional variation.
• Serve hot for the best flavor and consistency.