Kutchi Dal
Veg
A thin, slightly sweet-and-sour toor dal tempered with ghee, mustard seeds, asafoetida, dried red chillies, and curry leaves — finished with a pinch of jaggery and a squeeze of lemon. The Kutchi dal is lighter and less sweet than the standard Gujarati dal, with a more assertive mustard-and-chilli tempering that reflects the region's proximity to Rajasthani influences.
Cuisines
Kutchi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1/2 cup | split yellow moong dal |
| 1/4 cup | chana dal |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 tablespoon | ginger-garlic paste |
| 1 handful | fresh coriander leaves, chopped |
| 1 tablespoon | lemon juice |
| 1 teaspoon | salt to taste |
| 2 cups | water |
Instructions
- 1 Rinse the moong dal and chana dal together under running water until the water runs clear.
- 2 Soak the dals in water for 15 minutes, then drain.
- 3 Heat oil in a pressure cooker over medium heat.
- 4 Add cumin seeds and mustard seeds. Let them splutter.
- 5 Add chopped onions and sauté until they turn golden brown.
- 6 Add ginger-garlic paste and sauté for another minute.
- 7 Add chopped tomatoes and cook until they become soft.
- 8 Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
- 9 Add the soaked dals and mix everything together.
- 10 Pour in 2 cups of water and stir well.
- 11 Close the pressure cooker lid and cook on medium heat for 3 whistles.
- 12 Allow the pressure to release naturally.
- 13 Open the lid, add garam masala and lemon juice, and mix well.
- 14 Garnish with fresh coriander leaves before serving.
Tips
Serve hot with steamed rice or roti for a complete meal.