Make Gujarati (Tuvar) Toor Dal, Khatti Meethi Lunch Recipe
Toor dal or Tuvar dal is a Gujarati lentil recipe made from pigeon peas, tomato, peanuts, and spices. The words toor or tuvar dal are both Hindi words for pigeon pea. In Hindi, it can also called Arhar dal.
This toor dal recipe is simple, with a sweet and tangy taste. The sweetness comes from jaggery and the sourness from tamarind.
The combination of sweet, sour, and spicy flavors makes this dal a delicious and mouth-watering lentil recipe. Unlike other dals in Indian cuisine, this toor dal has a medium-thin consistency.
This toor dal is my family’s favorite lentil recipe, and I make it every week. It is an incredibly satisfying meal that doesn’t require any other side dish. A hot bowl of the dal with steamed rice is heavenly.
This toor dal is a lentil dish loved by almost everyone. It is perfect for unexpected guests as it can be made quickly without soaking. Toor dal is a good source of protein, nutrition, and dietary fiber, making it a perfect addition to your daily diet.
The key points to make perfect Khatti Meethi toor dal at home:-
- Boil the dal in a cooker without the lid for a few minutes, remove the scum, and then cover the lid and cook the dal. You can also boil the dal in a pan.
- Gujarati dal is all about balancing the flavors of tanginess and sweetness. I have added jaggery to this recipe for sweetness, but you replace it with sugar. For sourness, I have soaked tamarind in water and added it to the dal, which gives the dal a unique flavor compared to other dals. Alternatively, you can add tamarind paste. You can also use kokum, but it changes the color of the dal. Do not add lemon juice.
- Peanuts are the primary ingredient in this dal recipe. You may skip them if you don’t like the taste and flavor, but it will taste best with them. Soak the peanuts in water and add only the peanuts to the dal. Do not add the peanuts to the water, as the dal will turn slightly red. Alternatively, you can boil the soaked peanuts and add them to the dal.
- This toor dal is generally made with a thin consistency and should have a flowing consistency. Avoid making it too thick, as it may lose taste and flavor. Also, the dal thickens once cooled, so adjust the consistency before serving.
Looking for तूर या तुवर गुजराती दाल or खट्टी मीठी गुजराती दाल रेसिपी, watch the video with subtitles in Hindi and follow the instructions.
Table of Contents
Recipe Video
Recipe Card
Make Gujarati (Tuvar) Toor Dal, Khatti Meethi Lunch Recipe
Ingredients
- ¾ cup Pigeon Pea or Tuvar Dal
- 1 tbsp Tamarind
- 2 tbsp Peanuts
- 1 Tomato
- ¼ tsp Turmeric Powder
- 1 tbsp Clarified Butter
- ½ tsp Clarified Butter
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds
- ¼ tsp Asafoetida
- 3 to 4 Cloves
- 1 to 2 Green Chilies
- ½ inch Ginger
- ½ tsp Red Chilli Powder
- 3 to 4 Dried Red Chilli
- ¼ tsp Coriander Seeds
- Few Curry Leaves
- 3 tbsp Jaggery
- Fresh Coriander handful
- Salt as per taste
- 2¼ cups Water While boiling dal.
- 2¼ cups Water While cooking.
Instructions
- Soak 2 tbsp of peanuts in a bowl and keep it aside.
- Soak 1 tbsp of tamarind in a bowl and keep it aside.
- Wash ¾ cup of pigeon pea (toor dal) with water twice or thrice. Add water and soak for 20 minutes.
- After 20 minutes, add the soaked dal and 2¼ cups of water into a pressure cooker. Boil the dal without the lid.
- Once the dal reaches the boiling point, remove the scum.
- Add ¼ tsp of turmeric powder, one big tomato, ½ tsp of clarified butter, and mix all the ingredients well.
- Cover the lid and cook until four whistles.
- Once the pressure cooker cools, the steam is released naturally. Open the lid. The dal cooked well.
- Let the dal cool for 5 minutes. Using an electric hand blender, blend the dal until it has a smooth consistency.
- Smooth consistency.
- Heat 1 tbsp of clarified butter in a pan. Add ½ tsp of mustard seeds and let the seeds crackle.
- Add ½ tsp of cumin seeds, ¼ tsp of fenugreek seeds, ¼ tsp of coriander seeds, 3 to 4 dried red chili, 1 to 2 green chilies, ½ inch ginger, a few curry leaves, 3 to 4 cloves, ¼ tsp of asafoetida and saute' for a minute. Tip*- The gas flame should be medium to low.
- Reduce the flame to low or turn off the gas flame. Add ½ tsp of red chili powder and saute for a few seconds.Tip*- Do not saute' for a long time. The chili powder may burn, and the dal will not taste good.
- Add the boiled dal and mix all the ingredients.
- Increase the flame to high or turn on the gas flame. Add 2¼ cups of water and mix it well.
- Add three tbsp of jaggery.
- Add the soaked tamarind along with the water.
- Add one curry leaf.
- Add the soaked peanuts and throw the water away. Boiled peanuts also work well.Tip*- The peanut water has turned slightly red, which will turn the dal color to red. Avoid adding water.
- Add salt as per taste and some handful of fresh coriander (cilantro), and mix well.
- Adjust the consistency as per your liking. The ratio given is perfect for the dal.
- The dal has come to a boiling point.
- Cover and simmer for 10 to 15 minutes on a low to medium flame. Stir occasionally.
- After 10 to 15 minutes, mix it well once and add a handful of fresh coriander.
- Perfect medium thin consistency dal is ready.
- Serve hot with steamed rice.
How to Make Gujarati Toor Dal Recipe at Home Step by Step Photos
- Soak 2 tbsp of peanuts in a bowl and keep it aside.
- Soak 1 tbsp of tamarind in a separate bowl and keep it aside.
- Wash ¾ cup of pigeon pea (toor dal) with water twice or thrice. Add water and soak for 20 minutes.
- After 20 minutes, add the soaked dal and 2¼ cups of water into a pressure cooker. Boil the dal without the lid.
- Once the dal reaches the boiling point, remove the scum.
- Add ¼ tsp of turmeric powder, one big tomato, ½ tsp of clarified butter, and mix all the ingredients well.
- Cover the lid and cook until four whistles.
- Once the pressure cooker cools, the steam is released naturally. Open the lid. The dal cooked well.
- Let the dal cool for 5 minutes. Using an electric hand blender, blend the dal until it has a smooth consistency.
- Smooth consistency.
- Heat 1 tbsp of clarified butter in a pan. Add ½ tsp of mustard seeds and let the seeds crackle.
- Add ½ tsp of cumin seeds, ¼ tsp of fenugreek seeds, ¼ tsp of coriander seeds, 3 to 4 dried red chili, 1 to 2 green chilies, ½ inch ginger, a few curry leaves, 3 to 4 cloves, ¼ tsp of asafoetida and saute’ for a minute. Tip*- The gas flame should be medium to low.
- Reduce the flame to low or turn off the gas flame. Add ½ tsp of red chili powder and saute for a few seconds.Tip*- Do not saute for a long time. The chili powder may burn, and the dal will not taste good.
- Add the boiled dal and mix all the ingredients.
- Increase the flame to high or turn on the gas flame. Add 2¼ cups of water and mix it well.
- Add three tbsp of jaggery.
- Add the soaked tamarind along with the water.
- Add one curry leaf.
- Add the soaked peanuts and throw the water away. Boiled peanuts also work well. Tip*- The peanut water has turned slightly red, which will turn the dal color to red. Avoid adding water.
- Add salt as per taste and some handful of fresh coriander (cilantro), and mix well.
- Adjust the consistency as per your liking. The ratio given is perfect for the dal.
- The dal has come to a boiling point.
- Cover and simmer for 10 to 15 minutes on a low to medium flame. Stir occasionally.
- After 10 to 15 minutes, mix it well once and add a handful of fresh coriander.
- Perfect medium thin consistency dal is ready.
- Serve hot with steamed rice.
FAQs
What is Gujarati Toor dal?
Toor dal is a Gujarati lentil recipe made from pigeon peas, tomato, peanuts, and spices. The toor dal recipe is simple, with a sweet and tangy taste. The sweetness comes from jaggery and the sourness from tamarind.
The combination of sweet, sour, and spicy flavors makes this dal a delicious and mouth-watering lentil recipe. Unlike other dals in Indian cuisine, this toor or tuvar dal has a medium-thin consistency.
Can you make gujarati toor dal without peanuts?
Peanuts are the primary ingredient in this dal recipe. You may skip them if you don’t like the taste and flavor, but it will taste best with them. Soak the peanuts in water and add only the peanuts to the dal. Do not add the peanuts to the water, as the dal will turn slightly red. Alternatively, you can boil the soaked peanuts and add them to the dal.
Conclusion
In this Toor dal recipe, We share with you a Gujarati-style toor dal that is sweet and slightly tangy. This dish is made with toor (tuvar) dal, spices, jaggery, tamarind, and peanuts, resulting in a tasty and filling meal. It is also a great source of protein, nutrition, and dietary fiber, making it an ideal addition to your daily diet. You can enjoy this toor dal with steamed rice. If you try out this recipe and enjoy it, please give us a rating and leave a comment to help us improve. Also, visit our website to explore our other recipes in various categories.