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SideChef
Recipes
Beans & Legumes
Instant Gujarati Dal

26 INGREDIENTS • 14 STEPS • 1HR

Instant Gujarati Dal

Recipe
Instant Gujarati Dal without a pressure cooker or soaking the dal! I created a simple instant dal powder that is easy to use and you can get dal bhaat (dal and rice) out in less than 20 minutes! I love how simple it is to make this Gujarati dal using homemade instant powder.
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Instant Gujarati Dal without a pressure cooker or soaking the dal! I created a simple instant dal powder that is easy to use and you can get dal bhaat (dal and rice) out in less than 20 minutes! I love how simple it is to make this Gujarati dal using homemade instant powder.
1HR
Total Time
$5.40
Cost Per Serving
Ingredients
Servings
2
us / metric
Instant Gujarati Dal Powder
Yellow Split Peas
1 cup
Yellow Split Peas
Jaggery
4 Tbsp
Jaggery
Ground Turmeric
1 Tbsp
Ground Turmeric
Ground Cumin
2 tsp
Ground Cumin
Ground Coriander
2 tsp
Ground Coriander
Red Chili Powder
1 Tbsp
Red Chili Powder
plus more to taste
Garam Masala
1 Tbsp
Garam Masala
Mango Powder
2 tsp
Mango Powder
optional
Salt
1 Tbsp
Salt
Gujarati Dal
Oil
2 tsp
Oil
or Ghee
Tomato Purée
1/2 cup
Tomato Purée
Fresh Ginger
1 tsp
Minced Fresh Ginger
Water
2 cups
Water
up to 3 cups
Peanuts
1 Tbsp
Peanuts
up to 2 Tbsp, raw or roasted
optional
Vaghar
Oil
2 tsp
Oil
or Ghee
Black Mustard Seeds
as needed
Black Mustard Seeds
Cumin Seeds
as needed
Cumin Seeds
Asafoetida
1 pinch
Asafoetida
Dried Chili Pepper
1
Dried Chili Pepper
Whole Clove
2
Whole Cloves
optional
Curry Leaf
5
Curry Leaves
up to 8 leaves
Lemon
1
Lemon, juiced
1 tsp of juice needed
Fresh Cilantro
1 Tbsp
Fresh Cilantro
optional
Rice
Basmati Rice
1/2 cup
Basmati Rice
Oil
1 tsp
Oil
Water
1 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
893
Fat
17.9 g
Protein
33.2 g
Carbs
152.3 g
Love This Recipe?
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Instant Gujarati Dal
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author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

The Dal recipe makes 1 1/2 cups of instant dal powder and yields 2-4 servings of dal (2 cups).

Use 2-3 tsp of lemon/lime if you didn't add amchur/ dried mango powder.
Cooking InstructionsHide images
step 1
Preheat the oven to 300 degrees F (150 degrees C).
step 2
Wash and drain Yellow Split Peas (1 cup). Spread it on a baking tray in a thin layer and bake for 5-10 minutes or until dry. Cool and then use.
step 3
Into a blender cup, add dried yellow split peas, Jaggery (4 Tbsp), Ground Turmeric (1 Tbsp), Ground Cumin (2 tsp), Ground Coriander (2 tsp), Red Chili Powder (1 Tbsp), Garam Masala (1 Tbsp), Mango Powder (2 tsp), and Salt (1 Tbsp). Blend until you have a fine powder.
step 3 Into a blender cup, add dried yellow split peas, Jaggery (4 Tbsp), Ground Turmeric (1 Tbsp), Ground Cumin (2 tsp), Ground Coriander (2 tsp), Red Chili Powder (1 Tbsp), Garam Masala (1 Tbsp), Mango Powder (2 tsp), and Salt (1 Tbsp). Blend until you have a fine powder.
step 4
In a saucepan, add Oil (2 tsp) over medium heat. Once the oil is hot, add Tomato Purée (1/2 cup) and Fresh Ginger (1 tsp). Saute for 1 minute.
step 5
Add 1/4 cup of instant dal powder and mix well. Sautee for 1 minute. Slowly whisk in Water (2 cups).
step 6
Add Peanuts (1 Tbsp). Bring to a boil and then simmer uncovered over medium-low heat for 10 to 15 minutes.
step 7
While the dal simmers, make the rice. Wash Basmati Rice (1/2 cup) until the water runs clear and drains. In a small saucepan, heat Oil (1 tsp) over medium-high heat.
step 8
Add drained rice and saute the rice for 30 seconds, mixing well. Add Water (1 cup) mix, and bring to a boil.
step 9
Turn heat to low and cover. Simmer for 15 minutes while covered.
step 10
Once the dal has simmered, make your vaghar. Add Oil (2 tsp) to a small saucepan over medium-high heat.
step 11
Once hot, add Black Mustard Seeds (as needed), Cumin Seeds (as needed), Asafoetida (1 pinch), Dried Chili Pepper (1), Whole Cloves (2), and Curry Leaves (5).
step 11 Once hot, add Black Mustard Seeds (as needed), Cumin Seeds (as needed), Asafoetida (1 pinch), Dried Chili Pepper (1), Whole Cloves (2), and Curry Leaves (5).
step 12
When the mustard seeds start popping, pour the mixture over the dal. Stir the dal well and add additional water if needed so that your dal is a consistency to your liking.
step 13
Taste for seasoning and adjust, salt, jaggery, and red chili powder to your liking. Simmer for 5 minutes.
step 14
Add 1 tsp of Lemon Juice (1) (or 2 tsp if you didn't use amchur/mango powder), and Fresh Cilantro (1 Tbsp). Stir and serve with cooked rice. Enjoy!
step 14 Add 1 tsp of Lemon Juice (1) (or 2 tsp if you didn't use amchur/mango powder), and Fresh Cilantro (1 Tbsp). Stir and serve with cooked rice. Enjoy!
Tags
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Beans & Legumes
Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Indian
Rice
Soups & Stews
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