Description
A very thin bean soup unique to Gujarat, simmering Toor Dal and simultaneously flavoring with brown sugar (Jaggery) sweetness, lemon acidity, and spice heat.
Restaurants serving Gujarati Dal
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Toor Dal
- Peanuts
- Tomato
- Brown sugar(Jaggery)
- Lemon juice
- Mustard seeds
- Cumin
- Turmeric
- Red chilies
- Curry leaves
- Cinnamon
- Cloves
- Salt
- Ghee
Instructions
- Boil Toor Dal and peanuts gooey with turmeric and salt.
- Add brown sugar (Jaggery), generous lemon juice, tomatoes, green chilies; boil for minutes balancing sweet, sour, spicy.
- Heat Ghee in a small pot, temper mustard seeds, cumin, cinnamon, cloves, red chilies, curry leaves; pour vigorously into the bean pot to finish.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds、Cumin、Turmeric、Red chilies、Curry leaves、Cinnamon、Cloves
Substitutes at Japanese supermarkets
Lentils (as a sub for Toor Dal)
Pairing
Basmati rice、Roti
Trivia
[Trend] Those used to North India's 'salty bean soup' are initially surprised by its 'sweetness', but combined with lemon acidity it makes rice incredibly unstoppable—the essence of Gujarati cuisine.
Eating tips & etiquette
[Unique Eating] Pour splashingly over rice to absorb juice, serving sweet Mango Achar alongside to enjoy a kaleidoscope of tastes!
Allergen
Soy, Peanuts, Dairy (from Ghee)