Here it is! My recipe for traditional Gujarati tuver ni daal. This is an authentic recipe for this quintessential dish from Gujarat, India. As such, there are ingredients which may look unfamiliar. All of these ingredients are easily available at Indian grocery stores, but I have included suggested substitutions. Fair warning- I would not recommend making substitutions if you’re looking for an authentic experience of this daal! Another warning- this recipe is also tailored to my own personal preferences. Some prefer their daal more sweet, others more spicy or tart, etc. Use this recipe as a starting point and adjust it to your own preferences!
My recipe, unlike many others, does not require a pressure cooker. This is because I know many people reading this will not have access to one, and I personally don’t use one either. That said, this recipe will require patience because daal takes a while to cook. You can easily make this in a pressure cooker (and in much less time) if you do have one, though!
This dish has classic sweet, tart, spicy flavors that make for a perfectly comforting stew. It’s great served with basmati rice or even on its own. Give it a try! If you use Instagram, be sure to use #plantbasedartist! I’d love to see your creations 🙂
makes about 2-4 servings
½ cup split pigeon peas (aka tuver/toor daal), soaked overnight in plenty of water
2 cups water
1 tablespoon oil (I used grapeseed)
¼-1/2 tsp mustard seeds
1 tsp grated ginger
½ tsp ground coriander/cumin (aka dhana jeeru)
1/2 tsp red chili powder (cayenne, adjust to taste)
1/4 teaspoon ground turmeric
6 curry leaves
2 tbs raw peanuts
¾ cup crushed tomatoes (I used about three small tomatoes that I blended)
1 ½ cups water, plus more as necessary
1 small cinnamon stick
1 bay leaf
2 kokum pieces (kokum is a tart, dried fruit that is a very authentic ingredient in this dish. it is available easily at indian grocery stores, but you can substitute it with lime/lemon juice or tamarind if necessary)
1 tbs jaggery (aka gol or palm sugar. substitute another sweetener if necessary)
salt to taste (I used just over 1/2 tsp)
cilantro and rice for serving, if desired
begin by combining the soaked daal with two cups of water in a sauce pan. simmer slightly covered for about 45 minutes to an hour, or until the daal is softened completely and starts breaking down. if you have a pressure cooker, you can certainly use one for this step. after cooking, blend the daal until very smooth and set aside.
heat oil in a sauce pan at medium heat. add mustard seeds and cook until they start to crackle. reduce the heat slightly and add ginger, coriander, cumin, chili powder, turmeric, curry leaves, and peanuts. stir well and cook until the spices are fragrant. take care not to burn the spices! add the tomatoes and cook for few minutes until they have reduced down significantly and the oil begins to separate. add the blended daal and an additional 1 1/2 cups of water. mix well and add more water if it seems too thick. add the cinnamon stick, bay leaf, cloves, kokum, jaggery, and salt. simmer on low/medium heat for about 15-20 minutes. adjust seasoning to taste and add more water if a thinner consistency is desired. remove from heat, add cilantro, and enjoy with basmati rice or as desired!