Plain Gujarati Dhal

Nutritious, Spicy Dhal


  • 2 cups toor dhal
  • 2 large tomatoes or 1 canned tomates
  • 2" piece fresh ginger, diced
  • 1 tsp. hing
  • 3 tsps. turmeric powder
  • 2 tsps. cumin powder
  • 3 tsps. coriander powder
  • 2 dry red chillies
  • 2 tsp. fenugreek seeds
  • 1 tsp. mustard
  • 2 cloves
  • 1" cinnamon stick
  • 1 tsp. jaggery
  • Oil to garnish
  • Salt to taste
  • 1 Tbsp. fresh coriander leaves
  • 1 sprig curry leaves


Cook dhal with 2 tsps. turmeric powder in pressure cooker. Mash well. Add tomatoes pulsed in mixer to the mashed dhal. Let it simmer for 5 minutes.

For garnish:

In 2 Tbsps of oil (canola/vegetable/ghee or any oil of your choice), add mustard seeds, when they start to sputter, add fenugreek seeds. Add red chillies, let it turn lightly brown, then add cinnamon stick, cloves, remaining turmeric, cumin and coriander powder. Add the diced ginger, hing, and curry leaves to the hot oil. Pour over simmering dhal. Add salt and jaggery. Mix well and let it simmer for another few minutes.Remove from stove.

Garnish with coriander leaves and serve with rice or chappathis.

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