Gujuraati Daal Rice

Gujuraati Daal Rice

Gujuraati Daal Rice


Vrinda Zaveri
Designer, Illustrator, Animator


India & USA


For Lentils & Rice:
¾ cup arhar dal (tuvar dal or pigeon pea lentils)
2-2½ cups water
1 cup rice
2-2½ cups water

Other Ingredients:
1 tomato small-sized, chopped
3-4 dried kokums
1-2 green chilies + ½ inch ginger
½ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
½ tsp red chili powder
1½-2 cups water (for later)
1½-2 Tbsp organic grated or powder jaggery
1-2 Tbsp chopped coriander or cilantro leaves
Salt as required

For Tempering:
2 Tbsp oil or add ghee
½ tsp mustard seeds
½ tsp cumin seeds
2-3 green or red chilies
8-10 curry leaves
1 generous pinch asafoetida (hing)
¼ tsp fenugreek seeds


Cooking the Lentils:

  • Rinse the lentils thoroughly in running water 4-5 times.
  • Add the rinsed dal in a pressure cooker. Add water. Pressure cook for 7-8 minutes on medium to high heat. The lentils have to be cooked completely and softened really well.
  • Mash the dal very well with a wired whisk or with a spoon.
  • Add green chili-ginger paste, turmeric powder, red chili powder, coriander-cumin powder, jaggery, salt, tomato (optional) and kokums. Mix well.
  • Add water to get a medium to medium-thin consistency. Mix again and keep the cooker back on the stove top.
  • Bring the dal to a simmer on a low heat for 7-8 minutes stirring often.


  • Heat oil or ghee in a small pan. Crackle mustard seeds first and then add cumin seeds.
  • Add the dry red chilies, cloves, cinnamon, curry leaves, asafoetida and fenugreek seeds. Stir and fry for some seconds until the red chilies change color.
  • Carefully, pour this tempering mixture together with the oil in the simmering dal. Switch off the heat.
  • Add coriander leaves. Finally stir the dal. Serve piping hot gujarati dal with steamed rice.


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