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.
Prep Time10 minutesmins
Cook Time25 minutesmins
Soaking and Resting Time25 minutesmins
Total Time1 hourhr
Course: Dal Recipes
Cuisine: Indian
Keyword: arhar dal gujarati, arhar ki dal ki recipe, easy tuvar dal recipe, Gujarati dal recipe in English, gujarati dal recipe in Hindi, gujarati toor dal ki recipe, Gujarati tuvar dal kaise banane hain, homemade toor dal, Indian dal recipes, Indian vegetarian recipes, khatti meethi dal kaise banante hai, toor dal banane ki recipe, toor dal recipe, toor ki dal kaise banaye, Tuvar dal gujarati style, tuvar dal recipe
Servings: 3Serving
Ingredients
¾cupPigeon Pea or Tuvar Dal
1tbspTamarind
2tbspPeanuts
1Tomato
¼tspTurmeric Powder
1 tbsp Clarified Butter
½tspClarified Butter
½tsp Mustard Seeds
½tsp Cumin Seeds
¼tsp Fenugreek Seeds
¼tsp Asafoetida
3 to 4Cloves
1 to 2Green Chilies
½inch Ginger
½tsp Red Chilli Powder
3 to 4Dried Red Chilli
¼tspCoriander Seeds
Few Curry Leaves
3tbsp Jaggery
Fresh Corianderhandful
Salt as per taste
2¼cups Water While boiling dal.
2¼cups WaterWhile 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.