Dal Bhat: Gujarati Lentil Soup and Rice

Gujarati Dal Bhat Recipe; from A little bit of this, a little bit of that Gujarati Cookbook from NZ.

Gujarati Dal Bhat Recipe; from A little bit of this, a little bit of that Gujarati Cookbook from NZ.

Laxmi Ganda

Servings

4-5 cups

Prep Time

30 minutes

Cook Time

30 minutes

Calories

316

Cuisine

Gujarati Indian

Category

Sides and Condiments

The perfect blend of sweet-sour-spicy flavour makes the dish taste rich, and the ingredients are not heavy on the stomach. In today's busy life, 'Gujarati Dal Bhat' is one complete dish that is very simple to prepare.

The ingredients used are readily available in your kitchen, and you get an authentic delicacy prepared with common ingredients ready in no time.


This dish is popular among the students and working professionals who stay away from home, as it is easy to prepare and tastes fantastic making them feel close to home.

Ingredients

    What Are The Ingredients Used?

      For an authentic taste, 'Gujarati Dal Bhat' should be prepared by putting on the ingredients, especially the spices, in the correct quantity. Here is detailed information about all the ingredients and the required measurement. The measurements are given for 4-5 cups of serving.

        MAIN INGREDIENTS

        • 1 cup split yellow pigeon peas / toor dal, rinsed
        • 1 large carrot, chopped
        • 2 medium fresh tomatoes, quartered
        • 6 cups cold water, divided

        SPICES AND CONDIMENTS

        • 3 tablespoons brown sugar
        • 2 tablespoons raw peanuts, crushed
        • 1 tablespoon fresh green chilli, minced
        • 1 tablespoon ground coriander 
        • 1 tablespoon shredded coconut
        • 1 tablespoon salt
        • 1 teaspoon fresh garlic, minced
        • 1 teaspoon fresh ginger, minced
        • 1/2 teaspoon turmeric

        TEMPERING INGREDIENTS

        • 2 tablespoons oil
        • 6 whole cloves
        • 1/2 teaspoon cumin seeds
        • 1/2 teaspoon fenugreek seeds
        • 1/2 teaspoon black mustard seeds
        • 6 whole dry chillies
        • 10 whole curry leaves

        GARNISH AND SERVING

        • 2 cups rice, cooked
        • 2 tablespoons fresh coriander, chopped

        Directions

          Step 1: Soften the toor daal (split yellow pigeon peas)

          1. Take a pressure cooker, add three cups of water, toor daal. At this point you can also add carrots and tomatoes to enhance the flavour as per my recipe. Cover the pressure cooker's lid and cook it at medium-high heat until the toor daal (split yellow pigeon peas) is cooked. The time taken for the dal to cook will be generally 25 minutes. 

            You can take some daal with a spoon and try to mash it to check whether the daal is cooked.

             

          Step 2: Add the spices

          1. Spices are one of the signature ingredients in every Indian delicacy. It is time to put in the spices. Transfer the daal (pigeon peas) to a large saucepan, add the remaining three cups of water, the following spices; sugar, peanuts, minced chilli, ground coriander, shredded coconut, salt, minced garlic, minced ginger and turmeric and blend well with a hand blender. Alternatively place all ingredients into a vitamix, thermomix or similar and blend.

          Step 3: Boil on high heat

          1. After adding all the spices, bring the blended dal (pigeon peas) to boil on high heat.

          Step 4: Prepare the tadka (tempering)

          1. Take a tadka pan or any small fry pan, and put it on medium heat. Pour in two tablespoons of oil and heat it. Add the following spices cloves, cumin seeds, fenugreek seeds, mustard seeds and dry chillies. Keep them cooking until the mustard seeds start popping.

          Step 5: Add the tadka to the boiling dal (pigeon peas)

          1. Keep the heat on low when adding the spluttering tadka. Take the necessary precaution so that the oil does not fall on your hands, face, or neck.

          Step 6: It's time to plate it.

          1. While preparing the daal, take some rice, wash it well, and put it to a boil on a pressure cooker or rice cooker. Wait till the rice is cooked and serve hot.

            To serve this fantastic Gujarati lentil gravy soup, place rice in bowl, pour over the Dal and garnish it with coriander or curry leaves. 

            There you have it, a homemade Gujarati Dal Bhat to enjoy with friends and family.

            Tip: Eating with your hands, makes for a sensory experience of taste, feel, texture, smell and will be more throughly enjoyed of course.

          Gujarati Dal Bhat is classic blast of Authentic Indian Flavours

          DHARD (dard, dhal, dal)

          Gujarati Dal Bhat is a time-honored dish of sub-continent India prominent in every Gujarati kitchen for ages. This Gujarati staple dish is an integral part of an authentic Gujarati thali.

          Bhat here means boiled rice.

          This is a dish that tastes best when served with hot rice. Thus, the name 'dal bhat'. 'Gujarati Dal Bhat' is a sweet and spicy flavored lentil gravy soup that is blended well with aromatic spices along with a flavourful oil tempering in the end.

          The classic dal is a primary dish when we look into the list of Gujarati traditional food. Moreover, the versatility of the dish is such that it can be served on any grand occasion and also can be relished as an everyday staple dish.

           

          Why Is It So Popular?

          Gujarati Dal Bhat is not only famous in India but all over the world. Apart from its simplicity, the authentic Gujarati taste is another factor that makes it so popular.

          This is also a healthy food option for those who are counting on their calories. The quantity of oil used is less and the spices used are all helpful for the body. One cup of lentil soup at dinner-time is a perfect dish to end the day.

          An Indian Cookbook full of more classic home cook Gujarati recipes

          Hands holding the Gujarati cookbook A Little Bit of This, A Little Bit of That on a table with chai

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          1 comment

          What a beautiful post! I love reading about Laxmi Ganda’s journey from Navsari to New Zealand and how she’s keeping these traditions alive for her family. This recipe truly feels like a token of love, especially for anyone living far away from home who misses that authentic, comforting taste of a proper Gujarati thali. visit my blog https://gurugramsss.blogspot.com/2026/04/what-is-best-place-to-travel-in-may.html

          anshika

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