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.

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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