Gujarati Dal (Dih) – A Sweet & Tangy Hug in a Bowl

If you ask a Gujarati family what comfort food means to them, chances are the answer will be Dal-Bhat (dal and rice). But this isn’t just any dal—it’s Gujarati Dih (Dal), a dish that perfectly balances sweet, tangy, and spicy flavors. Unlike the more earthy dals of North India or the fiery sambars of the South, Gujarati dal has its own personality—gentle, welcoming, and full of surprises in every spoonful.

Gujarati Dal

The Heart of Gujarati Kitchens

In Gujarat, dal isn’t just food—it’s tradition. Every lunch thali is incomplete without it. Mothers prepare it daily, and weddings often serve huge vats of it alongside soft rice, rotlis (rotis), and shaak (vegetables). It’s a dish that comforts the old, delights the young, and reminds those living far away of home.

What Makes Gujarati Dal Unique?

• Sweetness of jaggery – Unlike most dals, a small piece of jaggery (or sugar) is added. This gives a mild sweetness that Gujaratis love.

• Tang from tamarind or kokum – To balance the sweetness, tamarind pulp or kokum is added for a light sour kick.

• Aromatic tempering – Mustard seeds, curry leaves, green chilies, and dried red chilies make the dal aromatic and flavorful.

• Consistency – Gujarati dal is thinner and more soupy compared to thick dals from other regions, making it perfect to pour over rice.

  
  

Ingredients (Serves 4–5 people, makes around 5–6 bowls)

• Toor dal (pigeon peas) – 1 cup

• Turmeric powder – ½ tsp

• Tamarind pulp – 1 tbsp (or 3–4 kokum pieces)

• Jaggery – 1 tbsp

• Green chilies – 2 (slit)

• Ginger – 1 tsp (grated)

• Salt – to taste

  
  

For tempering (vaghar):

• Ghee or oil – 2 tbsp

• Mustard seeds – 1 tsp

• Cumin seeds – 1 tsp

• Dry red chili – 1

• Curry leaves – 6–7

• Asafoetida (hing) – a pinch

  
  

Cooking Method

1. Wash and pressure-cook toor dal with 2½ cups water, turmeric, and a little salt until soft.

2. Mash the dal well and transfer to a pot. Add tamarind pulp, jaggery, green chilies, and ginger.

3. Simmer for 8–10 minutes, adjusting water to keep it slightly thin.

4. Heat ghee in a small pan, add mustard seeds, cumin, red chili, curry leaves, and hing. Let it splutter.

5. Pour the tempering over the dal and mix gently.

   
   

A Chat With You, the Reader

Now, imagine this: steaming rice on your plate, a ladle of this golden dal poured generously over it, and the aroma of ghee filling the room. The sweetness first teases your tongue, the sourness makes you smile, and the spice gives just enough warmth. Doesn’t it feel like a hug from Gujarat itself?

A Dish Beyond Borders

Gujarati dal (dih) isn’t just a meal—it’s a reflection of Gujarati culture: balanced, cheerful, and welcoming. Whether you enjoy it at a wedding feast, in a busy Ahmedabad household, or in your own kitchen, it always tastes like home.