Gujarati Dal recipe


  • Split red lentil gram (Arhar Dal) :- 1 cup
  • Cumin seeds (Jeera) :- ½ tsp
  • Mustard seed (Raai) :- 1 tsp
  • Sugar :- 2 tbsp
  • Turmeric powder (Haldi) :- ½ tsp
  • Curry leaf (Kadi Pata) :- 7-8 nos
  • Coriander powder (Dhania) :- 2 tsp
  • Cloves (Laung) :- 2 nos
  • Cinnamon sticks (Dalchini) :- 1 piece
  • Asafetida (hing) :- a pinch
  • Salt (Namak) :- 1 tsp
  • Green chilies (Hari mirch) :-2 nos
  • Coriander leaf (Dhania Patti) :- few leaves
  • Tamarind (Imli) water:- ½ cup
  • Clarified Butter (Ghee) :- 1 tbsp

Cooking Instructions

Soak the Dal in water for close to half an hour.

Then boil in cooker along with salt and turmeric

Take cinnamon sticks and cloves and crush it.

Take coriander leaves and green chilies, chop it finely.

Take a pan and add some ghee in it. Once heated put mustard seeds, cumin seeds and Asafetida.

When the mustard seeds starts spluttering put the curry leaves.

To this, add coriander powder and green chilies and keep cooking.

To this, add cinnamon stick, cloves and boiled gram lentil.

After a few mns, add sugar and tamarind water.

1Boil it for five mns and keep it aside.

Garnish it with coriander leaves. To be served hot.

04 Mar 2011     1389 views     NON-Vegetarian       Pulses > moong

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