Tuver dal
Gujarati sweet and sour pigeon pea dal
Everyday Gujarati dal: smooth, thin pigeon pea lentils simmered with tomato, peanuts, drumsticks, kokum and dried dates, sweet with jaggery and sharp with lemon, under a fragrant tempering of cloves, curry leaves and mustard. Vary it by changing the seasoning and tempering: for example, temper it with curry leaves, mustard and onions fried in oil, and finish it with green chillies, sambhar masala and kokum pieces. Serve hot with plain boiled rice.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the dal
For the tempering
For the seasoning
To garnish
Method
0/7 doneStep 1: Drain 6 ½ oz pigeon pea lentils (tuvar dal) and pressure cook with 2 cups water and 1 tsp salt for 3–4 whistles, until very soft.
20 minStep 2: Blend until smooth, then pass through a sieve. Whisk in 3 ¼ cups water and keep aside.
Step 3: Heat 6 tbsp oil in a deep pan and add 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp fenugreek seeds, 3 cloves, 1 dried red chilli, 10 curry leaves and 1 pinch asafoetida (hing).
1 minStep 4: Add 1 cup tomato and cook for 5 minutes.
5 minStep 5: Add ¼ tsp ground turmeric, 2 tsp red chilli powder, ½ tsp coriander-cumin powder, 2 tbsp jaggery, 2 tbsp lemon juice, ½ tsp dal masala, 1 tsp ginger paste and 1 tsp salt with 3 tbsp peanuts, 3 pieces drumsticks (moringa), 3 pieces kokum, 2 dried dates (kharek) and 2 green chillies. Simmer for 2 minutes.
2 minStep 6: Add the sieved dal and boil for 10–15 minutes, until the drumsticks are tender and the flavours have blended.
12 minStep 7: Garnish with 2 tbsp fresh coriander and serve hot with plain boiled rice.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tuver dal take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.