Gujrathi daal

I like to make daals atleast 2-3 times in a week, they are easy to make and taste very good. I usually like to make different kinds of daal so that each one tastes very different.? I am going to post few of the daals this week.

So when I got this recipe from Aruna, I was extremely happy.Most of the Gujrathi dishes have sweet taste. This is a sweetish spicy daal. Kokum is used as souring agent, it also gives a very good aroma to the daal. In all, it had a divine taste :).

1 cup toor daal
4 kokum pieces
1 tomato cut into small peices
3-4 strands coriander leaves
1/2 tea spn garam masala
1/2 tea spn chili powder
1/2 tea spn fenugreek (methi) powder
3-4 curry leaves
1/2 tea spn mustard seeds
1 tbl spn jaggery
A pinch of asafoetida
1 tbl spn lemon juice

Pressure cook the daal with kokum and water. Mash the daal well.
Add the tomato, masalas, salt, jaggery and chopped coriander. Cook for 5-6mins.
Heat oil, add mustard, asafoetida and then curry leaves. Now add the daal to this seasoning. Squeeze in some lemon juice.
Goes well with phulkas and simple sides.(I served with rice).

Serves : 2-3
Preparation time : 20mins

20 thoughts on “Gujrathi daal”

  1. Thanks Shilpa for posting this. This is one of my favorites in the dals. I make this at least once a week. Looks like you are fine and back to blogging.

  2. Hi Shilpa,
    Great job ! I am gujarati and we make this Daal almost everyday in india. Just fyi: we don’t put garam masala in it since it’s sweet n sour. Also you can add some ginger in it. Taste wonderful and helps with digestion.

  3. congrats for your new job!
    Nice recipe. My mil makes this daal but with little variation. she adds few peanuts in the daal in pressure cooker, but no kokam. she adds tamarind instead of kokam. Also “watela aadu-marcha” (ginger and green chilies paste) is added to the daal while boiling. and instead of garam masala, she adds dhana jeera powder.

  4. A dal with kokum! I’m so excited — I bought kokum last month — had read about it a little and the slices look so pretty dried I couldn’t resist. Now I can give it a taste, too. Thank you shilpa!

    PS congrats and best wishes in the new job 🙂

  5. Thanks to you all for lovely comments.

    Gauri, after adding tomatoes, the daal is cooked for around 5-6mins. In that time, they get cooked.

  6. I came upon this site today. The recipes look very interesting. Have to try it out soon. Thanks Shilpa!
    Btw, what is kokum (does it have a tamil name?)

  7. Sri, Kokum is the dried outer skin of kokum fruit. It is very famous in Konkan region of Karnataka. Used as a souring agent. I have no idea about Tamil name, sorry. But you can use tamarind if you cannot find kokum.

  8. Kokum is black colored – the outer skin of kokum fruit and in Kerala we use it for adding to fish curries and it is called Kodam Puli. “Puli” being tamarind. I am not sure what it is called in Tamil.

  9. I must firstly say a BIG THANKS to u for running a good recipe website. The most important part of it is u make a person feel the hardest dish also as an easy one to be prepared very well at home. I love u. I am a regular visitor of ur website but i have never wrote a comment. I have tried Rice thattai, Gujarati dal, Date eggless cake the list goes on. All my first attempt in preparing this dishes had become excellent all credit goes to u and u only. Keep it up and all the most also i would like to know if i could submit any recipe how should i add it ur website. Please let me know, thnks dude and GOOD LUCK. Bye from SUCHI.

    Shilpa: Thanks for the kind words Suchitra. As of now, I don’t have an option for reader recipes. I will let you know if I think of it in future. Thanks. Keep visiting.

  10. Hello Shilpa,
    Was searching for a different and simple dal recipe, tried this and it turned out delicious.

  11. I really enjoyed it and my wife had to add some extras some more of goor and brown sugar for sweetness, habanaro mixed with jalopino corinader and lemon jices to make it tangy,

  12. Hey Shilpa, Nice and simple recipes. A person who wants to try out variety without investing a lot of time is me and I feel its the best place to get new recipes. Just one small thing I would like to mention the spelling of Gujarati is without an ‘H’. 🙂

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