Gujrati Spicy Dal is one of those dishes that fills the kitchen with the aroma of toasted spices and simmering lentils. The combination of boiled toor dal with a richly spiced tempering creates layers of flavor that feel both warming and bright. Tamarind extract and lime juice add a tangy punch, while jaggery and dry dates round things out with gentle sweetness. Peanuts and curry leaves bring texture and freshness.
This dal pairs beautifully with rice or roti, and it is the kind of dish that tastes even better the next day once the flavors have had time to settle. I often make a big batch on Sunday and enjoy it throughout the week.
About the Recipe
This recipe offers a wonderful introduction to the sweet and tangy flavors typical of Gujarati cooking. The dal itself is creamy and mild, which makes it a great base for the bold tempering of mustard seeds, cloves, cinnamon, and red chillies. Tamarind and lime juice bring brightness, while jaggery and dates soften the heat with subtle sweetness. Peanuts add a nutty richness and a bit of bite.
The whole dish comes together in under an hour, and most of the ingredients are pantry staples. It is approachable enough for beginners but flavorful enough to impress anyone at the table.
Why you will love this recipe
The balance of flavors here is what makes this dal so satisfying. You get heat from the green and red chillies, tanginess from tamarind and lime, and a gentle sweetness from jaggery and dates. The tempering of whole spices releases a warm, toasted aroma that makes the dal smell as good as it tastes. Peanuts add a pleasant crunch and make the dish more filling.
Because the dal is boiled and mashed ahead of time, the cooking process is straightforward and does not require constant attention. I find that the simplicity of the steps makes it easy to get consistent results every time. Leftovers hold up well, and reheating only deepens the flavors.
Gujrati Spicy Dal
Cooking Tips
Boil the toor dal until it is soft enough to mash easily. This helps the dal blend smoothly into the spiced base. When tempering the mustard seeds, keep the heat at medium so they pop without burning. Add the ginger garlic paste right after the whole spices to bloom the flavors before adding the vegetables.
Simmer the dal gently after adding the tamarind and jaggery so everything melds together. Taste and adjust the salt, tang, and sweetness at the end. A little extra lime juice or jaggery can make a big difference.
Serving and Storing Suggestions
This recipe serves four to six people and takes about 45 minutes from start to finish, including the time to boil the dal. Serve it hot over steamed rice or alongside soft rotis. A dollop of ghee on top adds richness. Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop with a splash of water to loosen the consistency. The flavors develop beautifully overnight.
Similar Recipes
- Sambar
- Rasam
- Amti
- Dal Tadka
- Panchmel Dal
Gujrati Spicy Dal
Ingredients
- 1 cup Toor Dal (boiled and mashed)
- 1/2 tsp Mustard Seeds
- 2 to 3 Cloves
- 1 Bay Leaf
- 1 inch Cinnamon
- 3 to 4 Red Chilli
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Jeera
- 1/2 tsp Asafoetida Powder
- 2 tsp Curry leaves
- 1 tsp Turmeric Powder
- 2 tbsp Lime Juice
- 1 cup Ghee
- Salt as per taste
- 3 tbsp Tamarind Extract
- 1 cup Tomato (chopped)
- 4 Green Chilli
- 1/2 cup Peanuts
- 3 Dry Dates
- 1 tsp Raisins
- 1/2 tbsp Jaggery
- Curry Leaves (handful, chopped)
Instructions
- Heat 2 tsp ghee in a pan.
- Add mustard seeds, cinnamon, cloves, jeera and bay leaf.
- Fry for 45 seconds.
- Add ginger garlic paste and asafoetida powder.
- Fry for 30 seconds.
- Add red chilli, asafoetida powder, curry leaves and green chilli.
- Add tomatoes and allow it to boil.
- Add salt to taste.
- Add turmeric powder and mashed toor dal.
- Add dates and boiled peanuts.
- Let it boil for a while.
- Pour 1 cup of water and allow it to boil so that everything comes together nicely.
- Add jaggery and raisins.
- Add tamarind extract.
- Stir well and continue to simmer for a while.
- Transfer the contents to another vessel.
- Garnish with coriander leaves.
- Add lime juice.
- Serve hot.
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Frequently Asked Questions
Can I use a different type of dal instead of toor dal?
Yes, you can substitute with masoor dal or moong dal. Keep in mind that cooking times and texture will vary slightly.
How do I adjust the spice level?
Reduce the number of green and red chillies if you prefer a milder dal. You can always add more heat with a pinch of cayenne or extra green chilli on the side.
Can I skip the peanuts?
You can leave them out if you have an allergy or preference. The dal will still be flavorful, though you will miss the added texture and richness.
What if I do not have tamarind extract?
Use an extra tablespoon of lime juice or a teaspoon of amchur powder for tanginess. The flavor will be slightly different but still delicious.
Can I make this dal in advance?
Surely. Prepare it a day ahead and store it in the refrigerator. Reheat gently and add a splash of water if needed. The flavors improve with time.
