Name: Gujarāti Dāl
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 teaspoon ground coriander; 1 to 2 tablespoons jaggery or desired sweetener; 1 cinnamon stick (3 inches/7.5 cm); 1 tablespoon neutral oil, such as sunflower; ½ cup (100 g) tuver/toor dāl (split pigeon peas; see Prep Tip); 3 tablespoons raw peanuts, optional; 1 star anise, optional; 2 teaspoons grated ginger; ¾ teaspoon salt; 2 pieces of kokum, optional; 1 teaspoon ground cumin; 1 tablespoon fresh lime juice, to taste; 14 to 16 fresh curry leaves, optional but recommended; ¾ teaspoon black mustard seeds; 1 plum tomato, diced (about ½ cup/110 g); ½ teaspoon ground turmeric; ½ teaspoon ground red chili; 4 cloves, ground in a mortar (about ⅛ teaspoon); 2 tablespoons roughly chopped cilantro, optional

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Characteristically tangy, sweet, and a bit spicy, this dāl, made with tuver/toor dāl (split pigeon peas) is one I grew up on, and it will always remain a staple in our home. Not only is cinnamon traditional in dāl recipes like this, but it also makes it even healthier, since cinnamon consumption is associated with regulating blood sugar levels.²⁷ Cinnamon and cloves provide a pleasing warmth, and peanuts add a welcome contrast to the smooth