Gujarati Dal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet, spicy, and tangy lentil soup from Gujarat made with pigeon peas, warming spices, and jaggery. It's traditionally served with rice or roti but can be enjoyed as a soup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Split Pigeon Pea (Toor dal) (rinsed)
- 1 tablespoon Ghee or Oil
- 1 Green Chili Pepper (slit or chopped)
- 1/2 tablespoon Ginger (grated)
- 1 Tomato (chopped, about 3/4 cup)
- 4.5 cups Water
- 2 tablespoon Peanuts
- 2 tablespoon Jaggery
- 1 teaspoon Lime juice (adjust to taste )
- Cilantro leaves (to garnish)
- 1 inch Cinnamon (Dalchini)
- 1 Bay leaf (Tej Patta)
- 1 Dried Red Chili Whole
- 1/2 teaspoon Mustard Seeds (Rai)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Fenugreek seeds (Methi dana)
- 7-8 Curry Leaves (Kadi Patta)
- 1 pinch Asafoetida (Hing) (skip for gluten-free)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Salt
- 1 cup Basmati Rice
- 1.25 cup Water
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 618mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 866mg
- Calcium
- 96mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.