Gujarati Tuvar Dal

A superb balanced blend of sweet and sour, this Tuver dal (Split pigeon peas) has been made fun of by many a non gujarati as a sweet dal. When the well-blended aroma of ingredients like asafoetida, mustard seeds, whole red chillies, fresh green chillies, fresh curry leaves being tempered in peanut or sesame oil, silently penetrate the deep recesses of your nostrils, you can’t wait to put the ghee drizzled spoonful of dal in your mouth. A humble meal of the ghee drizzled dal and plain rice is a nostalgic memory that every adult carries with every “Dal chawal” meal. The well balanced blend of the sweet and the sour tastes in the dal is the uncrowned queen of any Gujarati household. A gujarati thali shall always remain incomplete without this “Tuver ni Dal”. There is a belief in Gujarat that one who has a good, tasty dal shall enjoy a fortunate day. This is the position that Gujaratis give the Tuver dal in their meals and lives

Below I have listed the recipe in three steps which is the way it is made in Gujarati homes all over the world almost daily.

Watch a video of this Gujarati Tuver Dal on our Youtube channel and subscribe.


Gujarati Tuvar Dal
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
Servings: 4 People
Ingredients
  • ½ cup Tuver Dal / Pigeon Peas
  • cups water
  • salt - to taste
  • 4 pinches Turmeric powder
  • 1 tsp Cumin-coriander powder / Dhania Jeera powder
  • 1 tbsp Jaggery- or to taste
  • 1 tbsp Ginger paste or to taste
  • 1 tsp Chilli Paste or to taste
  • 4-5 nos curry leaves
  • 1 in Tomatoes Chopped (optional) - many don't like tomatoes in the dal but my family loves them
  • ½ tbsp Oil of choice I used sesame oil
  • 1 stick Cinnamon/ taj/ dalchini
  • 2 pieces Cloves/laung/laving
  • 1 tsp Fenugreek / Methi Seeds
  • 1 tsp Mustard seeds / Rai
  • 3-4 pinches Asafoetida -or half tsp if you like the taste
  • 4-5 nos curry leaves
  • 1 whole red chillies
  • Fresh Lemon juice to taste
Instructions
For the Pressure Cooker
  1. Wash the Dal/ lentils in sweet/fresh water- Thrice.
  2. Add the water, turmeric and the coriander cumin powder
  3. Pressure cook on a medium flame for at least 2-3 whistles or till the Daal is nice, soft and mushy.
  4. Transfer it to an open mouthed vessel for further process of STEP 2.
For the Boiling
  1. Add ALL the above-mentioned ingredients OF STEP 2 to the pressure cooked dal.
  2. On a slow flame give the dal a good boil.
  3. Take some on your palm or a small spoon to taste. Adjust ingredients. 🙂
  4. Hey, good food NEVER comes on the table without being first tasted in the kitchen!
For the Tempering
  1. The Gas flame should be on medium to low or the oil and the ingredients in it shall char. In a separate tiny "wok", pour the oil. For added flavour to the Dal you can do a 50-50 on ghee+ oil.
  2. Add Cinnamon and cloves
  3. Add Rai/Mustard and let it crackle merrily.
  4. Allow the oil to heat and soak in the flavour of the spices.
  5. Once the cinnamon and cloves start "dancing" add Methi/Fenugreek seed. Let it brown gently. Immediately it shall release a bitter aroma.
  6. Immediately add Hing/Asafoetida and Curry leaves + Whole Red Chilly.
  7. Pour the Step 3 Medley over the Boiled Dal and hear a happy sizzle.
  8. If you have Coriander leaves throw some chopped in the Vessel with the boiled Dal.
  9. By pouring the "Vaghaar" over the floating chopped coriander leaves, you retain the green colour of the leaves for quite some time.
  10. Squeeze the lemon juice.
  11. Give a healthy gentle boil on a low flame to the seasoned Daal. Taste and adjust ingredients especially the lime, salt and the sweetness.
  12. Transfer to a serving vessel and on serve on the table!
Recipe Notes

This dal and plain rice are a great meal combo

Curried Mung beans

Curried Mung beans
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
A classic gujarati dal curry prepared with mung beans, chickpea flour and yogurt. An excellent accompaniment with plain rice. Pressure cooker compatible
Cuisine: Indian-Vegetarian
Servings: 6
Ingredients
Main ingredients
  • 1/2 Cup Green Mung beans washed well, overnight soaking works best
  • 3 cups water
  • 1 cup Curds/ yogurt- Plain and unflavored OR 1.5 cups Buttermilk
  • 3 Tbsp. Besan /chana atta/ Chikpea flour besan
  • salt to taste
  • Jaggery- OR Sugar to taste
For the tempering
  • 3 Tsp. Oil of choice
  • 2 stick Cinnamon/ taj/ dalchini
  • 3-4 Black Peppercorns/ mari
  • 1 piece Fresh Ginger/ Adrak / aadu crushed
  • 2 tsp. Cumin seeds / Jeera
  • 3 Pinches Asafoetida
  • 3-4 Cloves/laung/laving
  • Green Chillies to liking
  • 1/2 tsp. Turmeric powder
  • 1 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 8-10 curry leaves
Vessels
  • A Whisk
  • Pressure Cooker
Instructions
  1. On MEDIUM flame put the pressure cooker Pour OIL
  2. Put cloves, pepper corns, cinnamon and Allow to crackle
  3. lower Gas flame, Add Methi, Mustard & Jeera Allow to crackle
  4. Add Asafoetida, Curry Leaves, Green Chilli & crushed piece of Ginger
  5. Add Turmeric and immediately add green Mung, Curd, Chikpea flour & Water Whisk vigorously to dissolve Chikpea flour lumps Add Salt & Jaggery Whisk again
  6. Pressure cook with pressure up to 3-4 whistles if Mung soaked overnight Taste & adjust taste by adding jaggery and / or salt
  7. Serve.
Recipe Notes

Curried Mung beans and Steaming hot Plain rice are a great meal combo on a winter evening or after a long day in the office

Quick Onion Tomato Sambar


Watch the video of this recipe on our Youtube channel and subscribe

Quick Onion Tomato Sambar
A simple, quick onion tomato sambar recipe for a South Indian lentil preparation - Sambar. Can be had with plain rice. Pressure cooker compatible. Can be had with plain rice. Veggies like Okra, carrots, radish, eggplants, potatoes or pumpkin can also be used to make a veggie sambar.
Course: Main Dish
Cuisine: Indian-Vegetarian, South Indian
Servings: 6 Servings
Ingredients
  • 1 tsp. Cow's Ghee/ Clarified butter
  • 1 tsp. Sesame oil
  • 1 tsp Fenugreek / Methi Seeds
  • 1 tsp. Mustard seeds / Rai
  • 1 tsp. Asafoetida
  • 1 tsp. Turmeric powder
  • 1 Green Chillies
  • 20 curry leaves
  • 1 Onions Medium sized, roughly chopped
  • 2 Tomatoes Medium sized, finely chopped
  • ½ cup Tuver Dal / Pigeon Peas lentils-washed thrice
  • 3 Cups water
  • 1 Tsp. Tamarind Paste
  • 2 Tsp. Jaggery- optional or to taste
  • 1 Tbsp. Sambar Masala
  • salt
  • 1 Tsp. Tamarind Paste
  • 2 Tsp. Jaggery-
  • 1 Tbsp. Sambar Masala
  • ½ Tsp. Rasam Powder.
Instructions
  1. Put the pressure cooker on a medium flame Pour the oil and allow to heat-not smoke. Add Methi/fenugreek seeds & Mustard seeds. Allow to crackle.
  2. Add Asafoetida, Turmeric, chilly and curry leaves - let crackle on low heat. Avoid charring/burning
  3. Add roughly chopped onion. Saute till translucent Add tomatoes.
  4. You Can Add diced veggies of choice - pumpkin, Okra, carrot, Aubergine, radish
  5. Add 1 Tbsp. Sambar Masala Add. Half Tsp. Rasam Powder
  6. Add 3 Cups water. Add Salt- to taste Add 1 Tsp. Tamarind Paste. Add 2 Tsp. Jaggery(optional or to taste)
  7. Mix well.
  8. Add Tuver Dal/Pigeon Peas(lentils)
  9. Put the Cooker to pressure till minimum 3 whistles
  10. Taste. Adjust Taste. Serve with plain rice

Calabash / Lauki / Dudhi Curry

See the video of this Curry on our youtube channel

Calabash / Lauki / Dudhi Curry
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
 
A simple curry from a simple vegetable - Dudhi /Lauki / Ghiya / Sorakaya / Bottlegourd / Calabash. A Gujarati Home favourite enjoyed with Plain rice or chapatis. This recipe has been a great hit on my blog and is the highest viewed video on our youtube channel
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
Servings: 6 Servings
Ingredients
For the Curry
  • 1 large sweet Bottle gourd - Dudhi-Lauki peeled, washed & nicely cubed (approx. 1.5 kg. when whole)
  • 2 Potatoes washed, peeled, washed & nicely cubed & immersedwater
  • 3 medium size tomatoes washed & cubed
For the tempering
  • 3 tsp. Oil of choice I use sesame oil
  • 4 pinches Asafoetida
  • 1/2 tsp. Turmeric powder
  • Green Chillies chopped Coriander
  • 1 tsp. Cumin-coriander powder / Dhania Jeera powder
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1 tsp Red Chilli Powder or to taste
  • salt - to taste
  • Jaggery- - to taste
Cooking vessel
  • 1 Pressure Cooker
Instructions
  1. On a high flame, put the pressure cooker, pour oil
  2. Add fenugreek/ Methi seeds Allow to crackle
  3. Lower flame to the lowest 🙂 Add Mustard & cumin Allow to crackle
  4. Add Asafoetida , Green Chillies & Coriander/Cilantro
  5. Add Turmeric powder , Dhana Jeera powder & tomatoes Add Red Chilli powder
  6. Saute for just 1 minute Add the cubed gourd, potatoes
  7. Add salt jaggery
  8. Stir & mix well Put pressure to give 3 whistles Allow patiently for the Cooker to cool
  9. Once the pressure cooker cools, open lid transfer contents to a serving bowl Taste with a spoon and adjust taste by adding salt or jaggery
Recipe Notes

Goes well with Plain rice

Kadhi

See the Video of this recipe on our YouTube Channel

Kadhi
Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
 
Gujarati Kadhi: A no-nonsense instant solace incarnate! Made from Chickpea flour, yogurt and a few spices.
Course: Accompaniment
Cuisine: Gujarati, Indian-Vegetarian
Servings: 3 People
Ingredients
  • 2 cups Buttermilk/Laban Use thick buttermilk - sourness by choice or 1.5 cups curd/yogurt/dahi
  • 1 cup water for curd/yogurt/dahi - use 2.5 cups
  • 2 Tbsps. Besan /chana atta/ Chikpea flour
  • salt
  • 1 tbsp Jaggery- monitor as per liking of sourness in the Kadhi
  • 1 piece Fresh Ginger/ Adrak / aadu peeled, washed and grated
  • 15-20 leaves curry leaves
  • 2-3 Tbsp. Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped
  • 2 Green Chillies washed and slit vertically
  • 1 Big dry Red chilli
  • 12-15 Black Peppercorns/ mari
  • 1 Cinnamon/ taj/ dalchini about 2 inches long
  • 2 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1/2 tsp Asafoetida
  • 1 Tbsp. Cow's Ghee/ Clarified butter
Instructions
  1. In the bowl mix ingredients number 3,4,5,6
  2. Whisk well, Transfer to a wok On a low flame stirring frequently put the wok
  3. Add a some 7-8 curry leaves, a little grated ginger, 1 green chilli & 3-4 pinches of Coriander
  4. Add jaggery
  5. Let the Kadhi come to a good happy boil Kadhi boils over like milk
  6. Keep stirring frequently or the kadhi will boil over and jagger shall stick to bottom & burn. Put the wok by the side once the kadhi come to a boil
  7. In a small pan or a convenient vessel over a low flame, put 1Tbsp. Cow's Ghee/ Clarified butter
  8. immediately add the cinnamon stick, pepper corns allow the ghee to melt
  9. add fenugreek/ methi seeds
  10. add 2 tsp. Raai/mustard seeds,2 tsp. Cumin/Jeera let all crackle add the asafoetida
  11. Add rest of the ginger, chillies, cilantro & curry leaves saute well, stirring till a beautiful aroma wafts in kitchen
  12. Add the previously put aside mixture to the tempering and allow to boil for a few minutes
Recipe Notes

Care should be taken to avoid all the spices going"black". If the heat is too intense, remove from flame and let the spices release their flavors. Transfer "all" of it to the kadhi in the wok Put kadhi again on a slow flame to give one more boil over and cover

Plain rice goes well with Kadhi. Kadhi is also an excellent accompaniment with Veggie Pulao