Gujarati Tuvar Dal

Prep Time: 5 mins Cooking Time: 40 mins Serves: 4


⅓ cup Tuvar Dal (Split Pigeon Pea) 3 Tomatoes Medium Size 2 Sprigs of Curry Leaves (Mitho Limdo) 1 Green Chilli Split in half 1½ tbsp Red Peanuts 2 tbsp Ginger Paste 1 tbsp Tomato Puree 2 tbsp Coriander Leaves Chopped 3 Dried Kokum (Garcinia Indica) ½ tbsp Ghee (Clarified butter) ½ tsp Oil ¼ tsp Fenugreek Seeds ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida ¾ tsp Turmeric Powder ½ tsp Red Chilli Powder 1¼ tsp Coriander-Cumin Powder (Dhana Jiru) ½ tsp Dal Masala Powder 1 tsp Amchur Powder (Mango Powder) 2½ tbsp Jaggery Salt to taste


  1. Wash and soak the tuvar dal in a pressure cooker with 1½ cups of warm water for an hour.

  2. With a sharp knife, score the tomatoes on four sides, cut just enough to pierce through the skin.

  3. Boil the kettle and blanch the tomatoes for a minute or so and peel the skin off.

  4. Put the skin in the soaked dal, add one tomato with the soaked dal and a ¼ tsp of salt, pressure cook for 3-4 whistles.

  5. With the rest of the tomatoes make fresh tomato puree and keep aside.

  6. Meanwhile in a pan, heat the ghee and oil with fenugreek seeds on a low-medium heat, then add the mustard seeds, curry leaves, green split chillies, peanuts and kokum, sauté for 30 seconds.

  7. Then add cumin seeds, asafoetida, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ¼ tsp coriander-cumin powder and dal masala powder, sauté for 30 seconds.

  8. Pour the fresh tomato puree, add the ginger paste, tomato puree, rest of the turmeric powder, red chilli powder, coriander-cumin powder, amchur powder, jaggery and salt with a ¼ cup of water. Mix well and bring it to a boil.

  9. By now the pressure cooker has cooled, with a hand blender, blend the cooked tuvar dal to a puree and strain in the tomato mixture, add 1½ cup of water and bring it to a boil.

  10. Once it comes to a boil, add some chopped coriander and simmer for 5 minutes.

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