Gujarati Dal from Plant-Based India

I’m so excited to share my first recipe preview from my forthcoming book Plant-Based India: Nourishing Recipes Rooted in Tradition which will be released in June 2022!

Characteristically tangy, sweet, and a bit spicy, this dal, made with tuver/toor dal (split pigeon peas) is one I grew up on, and it will always remain a staple in our home. Cinnamon and cloves provide a pleasing warmth, and peanuts add a welcome contrast to the smooth dal. Serve with rice or on its own.

Here’s what some of my recipe testers have said about this dal: “I was so surprised how much I enjoyed making and eating this dal given that I was never a fan of Gujarati dal growing up. It made me miss my mom and prompted me to call her—would say that was my favorite, along with the fact that it was easy to make and it tasted great when I followed all the measurements for spices.” —Dharati & Vatsal

Ingredients

Serves 4 to 6

PREP TIME: 5 MINUTES | COOK TIME: 45 MINUTES

1⁄2 cup (100 g) tuver/toor dal (split pigeon peas; see Prep Tip)

1 tablespoon neutral oil, such as sunflower

3⁄4 teaspoon black mustard seeds

1 cinnamon stick (3 inches/7.5 cm)

1 star anise, optional

2 teaspoons grated ginger

14 to 16 fresh curry leaves, optional but recommended

1 plum tomato, diced (about 1⁄2 cup/110 g)

1 teaspoon ground coriander

1 teaspoon ground cumin

1⁄2 teaspoon ground red chili

1⁄2 teaspoon ground turmeric

4 cloves, ground in a mortar (about 1⁄8 teaspoon)

1 to 2 tablespoons jaggery or desired sweetener

3 tablespoons raw peanuts, optional

2 pieces of kokum, optional

3⁄4 teaspoon salt

1 tablespoon fresh lime juice, to taste

2 tablespoons roughly chopped cilantro, optional

Method

1. Place the dal in a fine-mesh sieve and rinse under running water for about 30 seconds, swishing the dal around with your fingers to clean it well. Cook it with 2 cups (480 ml) water in an electric pressure cooker on high for 8 minutes. Wait for 10 minutes before manually releasing the pressure. Alternatively, cook on the stovetop in a large saucepan with 3 cups (720 ml) water, bring to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until the dal is fully tender and falling apart, about 1 hour. Blend the cooked dāl until smooth and set aside.

2. Heat the oil in a large saucepan or pot over medium heat until glossy. Add the mustard seeds and heat until they crackle, about 30 seconds. Add the cinnamon stick, star anise (if using), ginger, and curry leaves (if using), and stir for about 30 seconds, then add the diced tomato, coriander, cumin, red chili, turmeric, and cloves and stir to combine.

3. Cook over medium heat, stirring frequently, until the tomatoes have broken down and reduced slightly, about 4 minutes. Add water, 1 tablespoon at a time, if the mixture starts to stick to the bottom of the pot.

4. Add the cooked dal to the pot and stir well to combine. Add 1 cup (240 ml) water, the jaggery, peanuts (if using), kokum (if using), and salt. Bring to a boil, reduce the heat to medium-low, and simmer to let the flavors develop, about 20 minutes. Stir occasionally and add water as needed to achieve a soupy consistency.

5. Remove the pot from the heat, stir in the lime juice, and adjust the salt, sweetener, and red chili to taste. Add the cilantro (if using), stir well, and serve hot.

PREP TIP

Tuver/toor dal (split pigeon peas) can be soaked for a few hours (or up to a day) to shorten the cooking time. Simply rinse and drain the dry dal, place in a large bowl, and cover with plenty of cool water. Leave at room temperature, then drain just prior to cooking with water as specified in step 1.