Gujarati Toovar Dal
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 9656 times
A satiating dal with an interesting sweet, little spicy and tangy flavour, the Gujarati Toovar Dal is a homely dish that will remind you of mom any time, any where! A tempering of whole spices adds a lot of punch to this dal recipe, while tomatoes add enough tang and jaggery imparts a pleasant sweetness to it. Despite its simplicity and homeliness, the Gujarati Toovar Dal has a well-rounded and exciting flavour – so much so that a bowl of rice or a couple of rotis with a cup of this dal will make a nice, satisfying meal!
- Combine the toovar dal and 1½ cups of water in a pressure cooker, mix well and pressure cooker for 3 whistles.
- Allow the steam to escape before opening the lid.
- Add 1 cup of water to the cooked toovar dal and blend it using a hand blender to a smooth mixture.
- Transfer the mixture into a deep non-stick pan, add the turmeric powder, green chillies, ginger, tomatoes, jaggery, 1½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
- Meanwhile, heat the oil in a small broad non-stick pan, add the mustard seeds and cumin seeds.
- When the seeds crackle, add the cloves, cinnamon and curry leaves and sauté on a medium flame for a few seconds.
- Switch off the flame, add the asafoetida, chilli powder, mix well and immediately add it to the boiling dal.
- Mix the dal well and continue cooking on a medium flame for 4 to 5 minutes, while stirring occasionally.
- Add the lemon juice and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot with roti or rice.
Nutrient values per serving
|Vitamin A||198.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||6.6 mg|
|Folic Acid||24 mcg|
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