Daal-Gujarati style (Lentil Curry)

gujarati daal and papad
gujarati daal and papad

Gujarati Daal ગુજરાતી દાળ

Course: Main Dish
Cuisine: Gujarati, Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
This very unique dish constitutes the liquid part of a complete Gujarati meal. One can eat it with rotlis and shaaks and then as per Gujarati custom, the left over daal can be eaten mixed with plain rice and/or joghurt or raita. It can be prepared much earlier, and the longer it is simmered the better will be the taste. Left-over daal can always be frozen for upto 3 months. Remeber it will taste spicier! Also this daal is always served with freshly roasted papad. In the picture I have two types, the greenish one is with garlic and the other one is black pepper papad. Courtesy of Lalitaba's parcel from Anand, Gujarat.
Print Recipe


  • 1 Cups Tuver daal Soaked in cold water for at least 3 hours
  • 2 Tbsp Channa daal Soaked in cold water like above
  • 2 Tbsp Vegetable oil For vaghaar
  • 2 Tsp Rai Mustard seeds
  • Half Tsp Methi seeds Fenugreek
  • 1 Tsp Green chillies Ground to paste
  • 2 Tsp Ginger Ground to paste
  • 1 Small Dried red chilli Optional
  • Pinch Hing Asafoetida
  • 1 Tbsp Peanuts Whole
  • 1 Tsp Turmeric Powder
  • 2 Tsp Masala Gujarati daal or garam
  • 3 Medium Ripe tomatoes Finely chopped or liquidised. Can substitute tomatoe pulp or one tablespoon of tomatoe purée.
  • 2 Pieces Kokum Dried
  • 1 Tbsp Gor Brown Indian sugar lump
  • 1-2 Tsp Salt To taste
  • Small Bunch Fresh coriander ધાણા Finely chopped for garnish


  • Cook soaked daals in fresh water( one and a half time the quantity of daals). If you are familiar with the pressure cooker then use that. It will greatly reduce the required time. The cooked daals should be homogenous.
  • In the meantime, using a large heavy bottom pan heat the oil. When the oil is hot, add the vaghaar ingredients: rai, methi and green chilli, in that order. As soon as the spices start to splutter add the hing, turmeric and the peanuts.
  • Next add the chilli and ginger paste. Cook for half a minute and add in the tomatoes. Stir continuously.
  • Now add the masala and the salt. Let it all simmer until the oil starts to separate.
  • Add the kokum and the gor.
  • While the tomatoes are simmering, Liquidise the cooked daals. Add extra water if required and then add to the pan.
  • Keep stirring to distribute the spices and the tomatoes. Add water if necessary to give a soup consistency to the daal. It should taste spicy, sweet and sour. Add some lemon juice if required
  • Taste before serving and sprinkle the coriander to garnish.
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