Gujarati Toovar Dal

A flavouful dal with a perfect balance of tangy, spicy and sweet savours.

Time: 30 minutes


Serves: 3-4

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  1. Ingredients for Dal:
  2. 3/4 cup tuvar dal (split pigeon peas)
  3. 2 tomatoes, finely chopped
  4. 1 teaspoon freshly ground ginger
  5. 2 tablespoons finely chopped coriander leaves
  6. 2 tablespoons chopped jaggery
  7. 11/2 tablespoons lemon juice
  8. 1/2 teaspoon turmeric powder
  9. 1 teaspoon red chilli powder or to taste
  10. Salt to taste
  11. Ingredients for Tempering/Tadka:
  12. 1 tablespoon oil
  13. 1 teaspoon mustard seeds
  14. 1/2 teaspoon cumin seeds
  15. 1/2 teaspoon fenugreek (methi) seeds
  16. 3-4 cloves
  17. 3-4 dried red chillies
  18. 1/4 teaspoon asafoetida


  1. Soak the dal for about an hour in warm water.
  2. Drain the dal. Combine tuvar dal, chopped tomatoes and 1 cup water in a pressure cooker. Pressure cook on high for 2 whistles and on low heat for 7 minutes. Let the steam escape before opening the lid of pressure cooker.
  3. Add 1 cup of water, turmeric powder, red chilli powder and salt to the cooked dal and blend it till smooth using a hand blender.
  4. Add jaggery and cook the dal on high heat till it starts boiling. Reduce the heat to low and let it simmer for 5-7 minutes while stirring occasionally.
  5. Turn off the heat. Add lemon juice and mix well.
  6. Heat the oil in a small pan. Add mustard seeds and cumin seeds. When the seeds crackle, add dried whole red chillies, methi seeds, cloves and asafoetida. Saute for few seconds and add this tempering to the dal.
  7. Add coriander leaves and mix well.
  8. Serve hot.

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