Gujarati Dal’s Secret Recipe from Grandma’s Cookbook

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Rentio :Toor dal

Just like Rentio Toor Dal is the key ingredient making the recipe delish, Gujarati Dal has its own fan-base. We have numerous home-chefs (including ourselves of course) but there is something so soothing when made by Granny.

Today we will explore a few things on traditional Gujarati Dal right from my Grandma’s Cookbook & will share the recipe too.

 Fascinating History of India’s favorite Comfort Food

What’s different with Gujarati Dal?

If you haven’t had Gujarati Dal yet, its flavor profile is sweet, spicy, and tangy at the same time. This is how a traditional Gujarati Dal carries its taste for ages. Not just dal, you’ll find most recipes from Gujarati cuisine to be a wonderful balance of sweet and spicy flavors.

Some recipes should never experiment if you want the taste to be as unique & amazing as it is originally.

Here is the recipe for Gujarati Dal to try at least once… Traditional Gujarati Dal Recipe


  • 1 Cup Rentio Tuwar Dal
  • 4 – 5 Pieces Kokum (Alternatives: Lemon Juice or Tamarind)
  • 3 tbsp Brown Sugar (Use Jaggery for better taste)
  • 1 Serrano Chili
  • 1 tsp Ginger
  • 3 tbsp raw Peanuts
  • 2 tbsp Ghee
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 1/8 tsp Fenugreek Seeds
  • ½ tsp Turmeric
  • ½ tsp Chili Powder
  • 1 tsp Salt
  • Big handful chopped coriander

Tip: Buy Dal Online & store it in a cool & dry place so that you don’t have to rush for the last-minute shopping

How to keep Tuvar Dal away from nasty bugs?


  1. Rinse dal well in clear water and keep it soaked for at least an hour or two
  2. Use a pressure cooker to cook the dal and kokum with 2 ½ cups of water for 20 minutes
  3. Once the dal is cooked, open the lid and you can use the same utensil to continue cooking dal
  4. Add 3 cups of water, brown sugar, green chili, ginger, peanuts, and salt to the dal and bring it to boil
  5. Now keep a tempering pan on the heat, add 2 tbsp ghee or oil. As the ghee or oil starts simmering, add the cumin seeds, mustard seeds, and fenugreek seeds
  6. When the mustard seeds start popping, add turmeric and chili powder, stir it & pour into the lentils
  7. Allow the lentils to continue boiling for 15 minutes more. You better know the dal consistency liked by your family members. If you don’t want it thicker, add some water & allow it to boil for 5 minutes.
  8. Once you find the dal is ready, turn off the flame & garnish it with chopped coriander leaves.

Serve it hot with steamy rice or paratha, as you like.

Our granny may not use any measuring cup and every recipe may be attempted by sight and taste. Still, the recipe makes us lick our fingers, don’t you agree?


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