West Indian
Gujarati Dal (Sweet-Tangy Toor Dal)
Print or share this recipe
Gujarati Dal (Sweet-Tangy Toor Dal) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre, the protein alongside, and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Rinse the toor dal well, then pressure cook it with the water and turmeric until soft and mushy, about 4 whistles.
-
Whisk the cooked dal smooth, then stir in the jaggery, kokum, chopped tomato, and salt, and simmer for 10 minutes so the flavors settle into a gentle sweet-tangy balance.
-
Heat the oil in a small pan and add the mustard seeds, cumin seeds, cloves, cinnamon, and dried red chilies.
-
Once they sizzle and the mustard seeds pop, add the curry leaves and fry a few seconds more.
-
Pour the hot tempering over the simmering dal and stir it through.
-
Finish with cilantro and serve hot with rice or rotli.
Watch how to cook Gujarati Dal (Sweet-Tangy Toor Dal)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gujarati Dal (Sweet-Tangy Toor Dal), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
What it is eaten with
-
The sharp little thing
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Gujarati Dal (Sweet-Tangy Toor Dal) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 220 kcal
- Protein
- 10 g
- Carbs
- 28 g
- Fat
- 8 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 580 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Gujarati Dal (Sweet-Tangy Toor Dal) takes about 35 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.