Gujarati Toor Dal Recipe - Serves 4

Gujarati Toor Dal Recipe

104 calories each serving (302 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium


200g (7 oz or 1 cup) toor dal
1 teaspoon (5ml) salt
2 fresh tomatoes, finely chopped
1/2 tin/can (400g or 14 oz) chopped tomatoes
1 cm (1/2 inch) piece of fresh ginger root, peeled and grated
1/2 teaspoon (2.5ml) chilli powder
1/4 teaspoon (1ml) turmeric powder
1 teaspoon (5ml) vegetable oil
1/2 teaspoon (2.5ml) black mustard seeds
1/4 teaspoon (1ml) cumin seeds
1 pinch of asafoetida (hing)
20 curry leaves
1 teaspoon (5ml) tamarind paste (or lemon juice)
1/4 teaspoon (1ml) coriander powder
1/4 teaspoon (1ml) ground cumin
1 teaspoon (5ml) raw sugar
2 tablespoons (30ml) fresh coriander leaves, finely chopped


Wash the toor dal and soak the dal in a large bowl of water for 2 hours
Drain the toor dal and put into a large saucepan with 3 cups (750ml or 26 fl oz) of water
Add the salt, bring the saucepan to a simmer and simmer for 20-30 minutes until the dal is soft, stirring now and again (remove and discard any scum that may form)
Add the tomatoes (fresh and tinned/canned), ginger, chilli powder and turmeric, mix well, turn up the heat a little and cook for 5 minutes, stirring a couple of times
If necessary, add some hot water to get the dal to a runny consistency
Remove from the heat and set aside
Heat the vegetable oil over a medium heat in a medium saucepan (you need one with a lid)
Add the mustard seeds and gently stir until the seeds start to pop (about 90 seconds)
Add the cumin seeds, asafoetida (hing) and curry leaves, mix well and cover with a lid
Take a cup of the cooked dal and carefully pour into the medium saucepan - be very careful because there will be a lot of heat and steam and then put the lid back onto the saucepan
Take another cup of the cooked dal and add that cup to the medium saucepan - be careful again because there may be more heat and steam to contend with
Mix the contents of the medium saucepan and then pour the mixture back into the large saucepan and mix well
Add the tamarind paste (or lemon) coriander powder, ground cumin and raw sugar and mix well
Bring the dal back to the boil and boil gently until the dal thickens a little (about 10 minutes)
Serve hot with basmati rice and garnish with the fresh coriander leaves

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Recipe submitted on 29 May 2009

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