Why this recipe works
Gujarati dal is defined by its sweet-sour balance: toor dal cooked thin, then rounded with jaggery and soured with tamarind or kokum. Under the flavour it is still a dal, plant protein and fibre, and a fragrant tempering of mustard, cumin and fenugreek does the rest. A handful of peanuts is a common, welcome addition.
Ingredients
Method
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1
Cook the toor dal soft and whisk it thin with plenty of water.
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2
Add jaggery and tamarind, and simmer to a gentle sweet-sour balance.
Why sweet and sour: the jaggery and tamarind against each other are the signature of Gujarati dal, a rounded, moreish balance rather than a plain savoury dal.
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3
Add ginger, chilli, turmeric and peanuts, and simmer.
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4
Finish with a ghee tadka of mustard, cumin, fenugreek and curry leaves.
An honest word
Gujarati dal is a light, wholesome dal: plant protein and fibre in a thin, comforting form, with very little oil. The one honest note is the jaggery, it does add a little sugar, so a light hand keeps the sweet-sour balance without overdoing it. With rice or roti it makes a complete protein and a genuinely nourishing everyday meal.