Gujarati Dal (Lentil Soup)

Dhreeti Khatri

Learn how to make this delicious spicy Gujarati Dal.

This recipe uses our Dal Masala

Serves (3-4 people)


  • 1 cup raw Pigeon Pea (Toor Dal)
  • 1 large tomato, chopped
  • 2 tsp DKhat Spices Dal Masala (use less if you prefer it mild)
  • 5-7 curry leaves
  • 1 chilli, halved lengthwise
  • sugar to taste
  • salt to taste
  • coriander leaves, chopped
  • 1-2 tsp of lemon juice
  • 2 tsp ghee
  • 1 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1 dry red chilli, halved.
  • a pinch of aestofida powder (optional)



  1. Soak Pigeon Pea (Toor Dal) for 1-2 hours. 
  2. Wash Pigeon Pea (Toor Dal) a few times until the water becomes clear.
  3. In a pressure cooker add washed Pigeon Pea (Toor Dal), chopped tomato, and water (water level should be about 2cm above the Pigeon Pea (Toor Dal).
  4. Lock lid onto the cooker and bring to pressure on medium-high heat. Cook for 10 more minutes after pressure has been reached.
  5. Remove the cooker from heat and release pressure naturally.
  6. Open cooker carefully after pressure has been released.
  7. Whisk the contents in the cooker.
  8. In a saucepan add the following ingredients:                                         DKhat Spices Dal Masala, sugar to taste, curry leaves, lemon juice, chilli,     coriander leaves, salt to taste. 
  9. Add 1/4 of the whisked Pigeon Pea (Toor Dal) mixture into the saucepan and mix the spices thoroughly (this is to avoid lumps forming) then add the remaining Pigeon Pea (Toor Dal) mixture into the saucepan and mix thoroughly. 
  10.  Heat the saucepan and bring the dal to boil. Then let it simmer for about 5 minutes on low heat. Keep stirring to avoid the dal from sticking to the bottom of the saucepan. 
  11. Take it off the heat and cover the saucepan.
  12. In a little saucepan/milk pan, heat 2 tsp of ghee. 
  13. Add mustard seeds, cumin seeds, fenugreek seeds, dry chilli (break it into half). Once the mustard seeds start popping (Please be careful here!), and the cumin seeds and fenugreek seeds have turned slightly brown, turn off the heat.
  14. This step is optional. Add aestofida powder to the ghee then quickly pour this into the saucepan that has dal. (This will make some sizzling noise and smoke!)
  15.  Mix thoroughly. 
  16. Serve with rice, roti or simply have it as a soup.
  17. Enjoy :) 


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