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
Build a full meal around Kutchi Dal
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1/2 cup | Moong Dal , split yellow |
|
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 Seed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 tablespoon | Ginger-garlic paste |
|
1 handful | Cilantro , 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.