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3 from 4 votes

Gujrati Tuvar Daal /Surati Daal

Sweet and sour pigeon pea daal- specialty from Gujarat

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lentil/Daal, Main Course, Main Dish
Cuisine: Gujarati Cuisine
Keyword: Arhar, daal, gujrati, tuvar
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 3/4 cup Tuvar Daal/ Arhar Daal
  • 1 tbsp Yellow Lentil/ Moong Daal optional
  • 2 tbsp
    Lemon Juice
  • 1.5 tbsp Peanuts/ Moongphali
  • 1 medium Tomato chopped
  • 2 Green chili Chopped
  • 2 tsp Ginger/ Adrak chopped
  • 3 Dried dated/Kharik
  • 15 Curry leaves
  • 1.5 tbsp Jaggary/ Gur
  • 6 Kokum
  • 1/2 tsp Turmeric/ Haldi
  • 4 tbsp

    Fresh Coriander/ Dhaniya
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Coriander powder/ Dhaniya
  • To Taste Salt

Tempring/ Tadka


  • 1 tbsp Ghee
  • 1 tbsp Cooking oil
  • 3/4 tsp Mustard Seeds/ Rai
  • 1/2 tsp Cumin/ Jeera
  • 1/4 tsp Fenugreek Seeds/ Methidana
  • 2 Cloves/ Lavang

  • 1 Bay leaf/ Tejpatta
  • 1/2 tsp Cinnamon/ Daalchini
  • 4 Dried whole red chilies
  • 1/2 tsp Asafoetida/ Hing
  • 6 Curry Leaves

Instructions

  • Wash and soak daal 2-3 times in enough water.(Moong daal is added to give smoothness to the daal)Soak daal in 2 cups of water for 20 minutes.

  • In the pressure cooker add the soaked daal along with the water in which it is soaked,peanuts,chopped tomatoes ,kharik and green chilies.

  • Now pressure cook for 3 whistles or cook till cooked completely and become soft to touch.Mash the daal well with a laddle or whisk, and deseed and chop the kharik lengthwise.

  • Now add around 4 cups of water,ginger and all the ingredients and spices listed .Mix and cook the daal on medium heat for 10 minutes.

  • Tempering-heat oil and ghee in a small pan.add mustard ,cumin and fenugreek seeds.When seeds start crackling then add all the other ingredients of tempering and saute for few seconds.

  • Pour the tempering over the boiling daal. Add chopped coriander and lemon juice.

  • Serve hot with steamed rice and chapatis