Gujarati dal is made with pigeon pea lentils also called tuver dal or arhar dal. This dal is called yellow lentil too. It is the best combination of the three types of taste: tangy, spicy, and sweet.
This is my favorite dal since my childhood. In Gujarati households, this dal is made as an everyday cruise. My mom used to make this dal every day for lunch, and we all enjoyed it every day. Without dal-bhat our lunch felt incomplete.
You can enjoy this dal with rice, roti, and as soup. The perfect balance of sweetness and sourness makes this recipe special. We always use jaggery as a sweetener and kokum or lemon as a sour element but occasionally we use tamarind pulp, sugar, or date in this recipe.
- Cuisine: Indian
- Course: Main Course
- Servings: 4
- Diet: Vegetarian/vegan
- Prep time: 5 minutes
- Cook time: 35 minutes
- total time: 4o minutes
Ingredients: