Gujrati Dal

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Servings: 4 Difficulty: Advanced
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A comforting, tangy lentil stew with eggplant and tomatoes, finished with a classic spice tempering
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Gujrati Dal is a beloved Gujarati dish that balances earthy lentils with the bright acidity of tomatoes and the soft texture of eggplant. This vegan stew is rich in flavor thanks to a traditional tempering of mustard seeds, cumin, and asafoetida in ghee (or oil). The lentils are cooked until tender and slightly mashed, creating a creamy consistency that pairs perfectly with steamed rice or roti. It’s a wholesome, home-style meal that feels both nourishing and indulgent. Ideal for family dinners or as a hearty side dish, this recipe brings authentic Indian spice profiles to your table with simple, accessible ingredients.

Gujrati Dal recipe image
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Gujrati Dal

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 19.8

Description

Gujrati Dal is a beloved Gujarati dish that balances earthy lentils with the bright acidity of tomatoes and the soft texture of eggplant. This vegan stew is rich in flavor thanks to a traditional tempering of mustard seeds, cumin, and asafoetida in ghee (or oil). The lentils are cooked until tender and slightly mashed, creating a creamy consistency that pairs perfectly with steamed rice or roti. It&# 226;ÂÂs a wholesome, home-style meal that feels both nourishing and indulgent. Ideal for family dinners or as a hearty side dish, this recipe brings authentic Indian spice profiles to your table with simple, accessible ingredients.

Ingredients

Directions

  1. Rinse the mixed dal thoroughly under cold water until the water runs clear.
  2. Place the washed dal in a large bowl and cover with hot water to soak for 2 hours.
  3. Drain and rinse the soaked dal, then transfer it to a large pot.
  4. Add 3 cups of water, turmeric, chopped ginger, garlic, and minced green chilies to the pot.
  5. Bring the mixture to a boil, then reduce heat and simmer covered for 45 minutes or until lentils are tender.
  6. Turn off the heat and let the dal cool slightly, then puree or mash with a wire whisk until smooth.
  7. Heat ghee in a deep pot over medium heat and add black mustard seeds.
  8. Fry the mustard seeds for about 15 seconds until they begin to splutter.
  9. Add cumin seeds and cook for another 10 seconds until fragrant.
  10. Stir in asafoetida and cook for a few seconds before adding the tomato wedges.
  11. Cook the tomatoes, stirring rapidly, for 3 to 4 minutes until they soften.
  12. Add the eggplant sticks and cook for an additional 3 minutes.
  13. Pour in the lentil puree and add salt, stirring to combine.
  14. Bring the mixture to a boil, then reduce heat and simmer covered for 20 minutes.
  15. Garnish with chopped coriander leaves and serve hot over plain rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 19.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 1.6g7%
Sugars 2.8g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gujrati, dal, lentils, indian, eggplant, tomatoes, tempering, mustard seeds, cumin, asafoetida, vegan, vegetarian, spicy, comfort food, stew, rice accompaniment, homestyle, spices, ghee, simmered
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