Gujarati Dal Recipe – Toor Dal with Peanuts & Kokum

Last Updated on 2 months by Neha Deshmukh

Gujarati Dal Recipe – Toor Dal with Peanuts & Kokum

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Gujarati Dal. It’s a comforting, flavorful lentil dish that always reminds me of family gatherings and the vibrant flavors of Gujarat. This isn’t just any dal; the addition of peanuts and kokum gives it a unique, slightly tangy twist that’s absolutely addictive. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Gujarati Dal is more than just a meal; it’s an experience. It’s wonderfully flavorful, surprisingly easy to make, and packed with goodness. The combination of earthy toor dal, crunchy peanuts, and the subtle sourness of kokum is simply divine. Plus, it’s a fantastic source of protein and fiber, making it a healthy and satisfying dish. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Gujarati Dal:

• 1 cup toor dal (split pigeon peas)
• 1 medium tomato, chopped
• 5 pieces dried kokum
• 1 tsp turmeric powder (haldi)
• 1 tsp Kashmiri red chilli powder (for color and mild heat)
• 1 tsp coriander powder (dhaniya powder)
• 1 tsp cumin powder (jeera powder)
• 1 tsp garam masala
• 1 green chilli, slit lengthwise
• 1 tsp ginger paste
• 1 tsp salt (or to taste)
• 1 tsp jaggery (gur)
• 1 tbsp oil
• 2 cups water (for cooking the dal)
• 1 ½ cups water (for simmering)
• 2 tbsp peanuts
• 2 tbsp chopped coriander (for garnish)
• 1 tsp ghee
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• ½ tsp methi seeds (fenugreek seeds)
• 1 inch cinnamon stick
• 2 dried red chillies
• A few curry leaves

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavor:

• Kokum: This is the secret ingredient! Kokum is a dried fruit native to the Konkan region of India. It provides a lovely sourness to the dal, unlike lemon juice or tamarind. If you can’t find it, I’ll share a substitution in the FAQs.
• Toor Dal: Toor dal is a staple in Indian cooking, known for its mild flavor and creamy texture. It’s a great source of protein and fiber. You can find it at most Indian grocery stores. You can also use moong dal for a slightly different flavour profile.
• Methi Seeds (Fenugreek Seeds): Don’t skip these! They add a unique, slightly bitter, and wonderfully aromatic flavor. A little goes a long way, so don’t overdo it.
• Jaggery: Jaggery is unrefined cane sugar, and it adds a subtle sweetness that balances the sourness of the kokum and the spices. It’s a traditional ingredient in Gujarati cuisine. You can substitute with brown sugar if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the soaked toor dal, chopped tomato, kokum pieces, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, slit green chilli, ginger paste, salt, jaggery, and oil in a pressure cooker. Add 2 cups of water. Don’t forget to place the peanuts in a small bowl inside the cooker – they’ll cook with the steam and become wonderfully flavorful.
2. Close the pressure cooker and cook for 5 whistles, or until the dal is tender. Once the pressure has released naturally, carefully open the cooker and remove the bowl of peanuts. Set them aside.
3. Now, take a whisk and give the cooked dal a good whisking until it’s nice and smooth. Add 1 ½ cups of water and the boiled peanuts. Simmer for about 5 minutes, allowing the flavors to meld together beautifully.
4. While the dal simmers, let’s prepare the tempering (tadka). Heat the ghee in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, methi seeds, cinnamon stick, dried red chillies, and curry leaves. Sauté until fragrant – this usually takes about a minute.
5. Carefully pour the hot tempering over the simmering dal. Give it a good stir to combine. Finally, stir in the chopped coriander. If the dal is too thick, add a little more water to reach your desired consistency.

Expert Tips

• Soaking the toor dal for at least 30 minutes (or even overnight) helps it cook faster and become creamier.
• Don’t be afraid to adjust the spice level to your liking.
• A good tempering is key to a flavorful dal. Make sure the spices are fragrant before adding them to the dal.

Variations

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you prefer a milder dal, reduce the amount of red chilli powder.
• Festival Adaptations: My family always makes this dal during Gujarati New Year (Bestu Varas) and Diwali. It’s considered an auspicious dish!

Serving Suggestions

Gujarati Dal is best served hot with steamed rice or roti. A side of papad and a dollop of yogurt complete the meal perfectly. It’s also delicious with a side of bhindi (okra) or shaak (leafy green vegetable).

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

1. What is the best way to soak the toor dal for optimal texture?

Soak the toor dal in plenty of water for at least 30 minutes, or ideally overnight. This helps it cook evenly and become beautifully creamy.

2. Can I use a different type of lentil in this recipe?

While toor dal is traditional, you can experiment with moong dal (yellow split lentils) for a slightly different flavor.

3. What can I substitute for kokum if I can’t find it?

If you can’t find kokum, you can use 2 tablespoons of tamarind paste mixed with ½ cup of water, or the juice of 1 lemon.

4. How can I adjust the consistency of the dal?

If the dal is too thick, simply add more water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

5. Can this dal be made ahead of time?

Absolutely! You can make the dal a day or two in advance. Just store it in the refrigerator and reheat before serving.

6. What is the significance of peanuts in Gujarati Dal?

Peanuts add a lovely crunch and nutty flavor to the dal. They’re a common ingredient in Gujarati cuisine and add a unique texture to this dish.

Enjoy! I hope you love this Gujarati Dal as much as my family does. Let me know in the comments how it turns out for you!