Gujarati Dal Recipe | Matar Pulao | Khatti Meeti Dal Tadka | Dal Chawal | Rice Recipe | Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 202.3K views Nov 26, 2022

Gujarati khana sab pasand karte hai for their snacks and breakfast. Par kya aapne kabhi typical Gujarati Dal-Bhaat try kiya hai? Yes, Matar Bhaat aur Toor dal se bani Gujarati dal is a staple meal for Gujaratis. It's simple to cook, incredibly flavorful and one of the best comfort meals. Toh aaj banayenge Gujarati Dal-Bhaat ekdum traditional tareeke se.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Dal

Toor Dal (तूर दल) – ½ cup
Suran, diced (सूरन) – 1 cup
Methi dana (मेथी) – ½ tsp
Peanuts (मूँगफली) – handful
Water (पानी) – 3 cups
Water (पानी) – 2cups
Ginger, crushed (अदरक) – 1 tbsp
Green chilli, crushed (हरी मिर्च) – 1no
Turmeric (हल्दी) – ½ tsp
Coriander powder (धनिया) – 2 tsp
Jeera powder (जीरा) – 1 tsp
Chilli powder (मिर्ची) – 1 tsp
Salt (नमक) – to taste
Gur, crushed (गुड) – ¼ cup
Tomato (टमाटर) – ½ no

For Tempering

Ghee (घी) – 2 tbsp
Mustard seeds (सरसों) – 1 tsp
Cumin (जीरा) – 1 tsp
Dry red chilli (लाल मिर्च) – 2nos
Cinnamon, 1” stick (दालचीनी) – 2 no
Cloves (लोंग) – 3-4nos
Curry leaves (कड़ी पत्ता) – a sprig
Heeng (हींग) – ½ tsp
Coriander, chopped (धनिया) – a handful
Lemon (निम्बू) – ½ no

For Rice

Ghee (घी) – 3 tbsp
Bayleaf (तेजपत्ता) – 1 no
Cumin (जीरा) – 1½ tsp
Potato, diced (आलू) – ½ cup
Salt (नमक) – to taste
Rice (चावल) – 1 cup
Green peas (मटर) – ½ cup
Water (पानी) – 1½ cups
Find complete recipe here: https://www.chefkunalkapur.com/recipe/gujarati-dal-tadka/

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Gujarati Dal Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.