Name: Gujarati Dal Recipe (Khatti Meethi Dal - Instant Pot)
Prep time: 30 min
Cook time: 35 min
Total time: 73 min
Ingredients: 1 cup toor dal (uncooked); 2.5 cups water; 1/2 tsp turmeric powder; 1 tsp salt; 1/4 cup unsalted peanuts (add to a small steel bowl (see image)); 2 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/4 tsp methi seeds; 2 dry red chilies; 1 green chili (slit); 7 curry leaves; 1 inch cinnamon stick; 3 cloves; 5 kokum; add cooked peanuts; 1 inch ginger (chopped); 1 roma tomato (chopped); 1/2 tsp turmeric powder; 1 tsp kashmiri red chili powder; salt to taste; 2 cups water; add blended dal; 1 tbsp jaggery; juice of 1/2 a lemon (add more if needed); handful fresh cilantro (chopped)

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Gujarati Dal has always been one of my favorite comfort foods. Also known as khatti meethi dal, I love its smooth, thin consistency and the way the sweet, spicy, and tangy flavors come together in every bite. This vegan dal is perfect for cozy lunches or dinners – especially during the fall and winter months or cool rainy days when I need a little extra comfort. I make the dal in my Instant Pot, which makes it quick and easy, and then finish it with a flavorful tadka on the stovetop. I like serving it with hot jeera rice, which makes it a complete, satisfying meal.

A bowl of rice topped with Gujarati Dal garnished with cilantro, next to a serving bowl filled with more Gujarati Dal, with green chilies on the side.

The Story behind Gujarati Dal

I grew up in a Punjabi home, so Gujarati dal wasn’t something I had growing up. I actually didn’t try it until I was an adult – and funny enough, it was my sister who introduced me to it.

My sister’s husband (also Punjabi) absolutely loves Gujarati dal. Since many of his friends were Gujarati, he always asked their wives to make it for him. Eventually, my sister decided to get the recipe from her friend and learn it herself – and that’s how this recipe made its way into our family.

The first time I tried it, I fell in love instantly. It completely changed how I looked at dal. It’s easily one of my top three favorites, right up there with Dal Makhani and Masoor Dal. I love serving it with hot Jeera Rice (Instant Pot version), which complements the dal perfectly.

My sister shared her recipe with me, and over time, I also picked up tips from my close friend Sheetal, who’s Gujarati and makes the most incredible version at home.

From there, I made a few small tweaks and adjustments to make it my own.

Recipe Testing Gujarati Dal

I tested both recipes and made a few tweaks along the way based on my preferences. After some trial and error, I came up with a version I love most. Here are a few key differences between the two:

Kokum: Kokum is a fruit that lends a tart, tangy flavor, similar to tamarind. My sister adds kokum to her recipe, while my friend does not. For my version, I included kokum for that subtle tang.

Peanuts: Both my sister and friend use about 2 tablespoons of peanuts in their recipes. I double the peanuts for an extra protein boost, and I love the slight crunch in every bite.

Blending the Dal: Gujarati dal should be smooth, so there shouldn’t be any bits of dal floating around. My sister whisks her dal, while my friend blends hers. After testing this recipe a few times, I prefer my dal blended, which is also the traditional method.

Jaggery (Gud): This dal is slightly sweet, so jaggery is added to balance the spices. Generally, Gujaratis add sweetness to their savory dishes, but like my sister, I prefer a slightly less sweet version. My friend adds about 3 tablespoons of jaggery, while my sister adds less. For this recipe, I’ve used only 1 tablespoon of jaggery.

VIDEO: Watch how I make Gujarati Dal

Ingredients & Substitution

A wooden board displays labeled ingredients for dal including tomatoes, peanuts, toor dal, spices, herbs, water, oil, ginger, chilies, lemon, and salt in small bowls.

Toor Dal – You need 1 cup of toor dal. Wash and rinse it well, then soak for at least 30 minutes before cooking.
Jaggery/Gud – I use jaggery to balance the spices with a touch of sweetness. You can usually find it at your local Indian grocery store. If you don’t have jaggery, brown sugar works as a substitute in the same amount.
Kokum – Kokum adds a subtle, tangy flavor that makes this dal uniquely Gujarati. You can find it at an Indian grocery store. If you don’t have kokum, 1–2 teaspoons of tamarind pulp or concentrate works well too.
Peanuts – The unsalted peanuts are cooked with the dal in a separate steel bowl (katori). The peanuts are later added to the tempering.

*See the recipe card below for full information on ingredients and quantities.*

Nisha’s Tips & Troubleshooting

Blending Dal – Use an immersion blender to blend the dal well so it’s completely smooth. Smooth dal is key to that classic Gujarati texture.
Dal Consistency – Follow the instructions for the suggested amount of water. Once the dal is cooked, if you’d like to thin it further, add 1/2 cup of hot water at a time until you reach your desired consistency.
Tempering/Tadka – Make sure the oil is hot before tempering. When you add mustard seeds, they should immediately crackle. If the oil isn’t hot enough, the tadka won’t release its full flavor.
Balanced Flavor – My Gujarati dal isn’t overly sweet. It has just the right balance of sweet, spicy, and tangy. If you want a little extra sweetness, add jaggery one teaspoon at a time. For more heat, add slit green chilies or a pinch of red chili powder. For more tang, add 1-2 kokums or even 1 teaspoon at a time of tamarind pulp or concentrate. Boil the dal for another 5 minutes to balance the flavors.

Let’s Make Gujarati Dal

Cook Dal in Instant Pot & Blend

Reminder: Wash & Soak Toor Dal for at least 30 minutes before cooking.

An Instant Pot containing yellow lentils, turmeric powder, and water is shown before cooking.

Step 1. In an Instant Pot, add the soaked toor dal, 1 teaspoon salt, 1/2 teaspoon turmeric powder, and 2 1/2 cups of water. Stir.

Instant Pot containing yellow split lentils at the bottom and a smaller bowl with raw peanuts placed on a trivet inside.

Step 2. Place a trivet inside the Instant Pot, and place a small steel bowl containing unsalted peanuts.

A stainless steel Instant Pot electric pressure cooker displays On on its digital screen, with various cooking options visible on the control panel.

Step 3. Close the Instant Pot. High Pressure the dal for 8 minutes. Let the pressure naturally release.

Instant Pot with cooked yellow lentils at the bottom and a small metal bowl of dry peanuts placed in the center on a steaming rack.

Step 4. Once the pressure is released, the dal should be cooked.

Cooked yellow lentils in an Instant Pot pressure cooker, with the lid removed, showing a layer of cooked lentils and some liquid.

Step 5. Carefully remove the small steel bowl and trivet. Set the peanuts aside for later.

An immersion blender is being used to blend cooked yellow lentils in a stainless steel pot.

Step 6. Use an immersion blender to blend the dal until it is smooth. Once done, set aside.

Prepare the Tadka (Tempering)

A stainless steel pot with hot oil and a small amount of mustard seeds sits on a gas stove burner.

Step 7. Place a medium-sized pot on the stovetop over medium heat. Add the oil and heat until shimmering. Then add the mustard seeds – they should start to crackle right away. Sauté for 15-20 seconds.

A stainless steel pot on a stove contains oil with methi seeds, cumin seeds, and mustard seeds starting to sizzle.

Step 8. Next, add methi seeds and cumin seeds. Sauté for 20 seconds.

A stainless steel pot on a stove contains oil with cumin seeds, mustard seeds, dried red chili, and sliced green chili being tempered.

Step 9. Add the dry red chilies and slit green chilies. Sauté for 10 seconds.

A stainless steel pot on a stovetop with spices, dried chilies, and curry leaves being sautéed in oil.

Step 10. Then add the curry leaves. They will splutter, so cover with a lid and reduce the heat.

A stainless steel pot with a lid sits on a gas stove burner.

Step 11. As you can see, I covered the pot for about 45 seconds until the curry leaves settled down.

A stainless steel pot on a gas stove with oil, dried chilies, curry leaves, kokum, and spices being sautéed.

Step 12. Now, add kokum and saute for 40 seconds.

A stainless steel pot on a stove contains peanuts, dried chilies, curry leaves, and spices being tempered in oil.

Step 13. Add the cooked peanuts and saute for 30 seconds.

A stainless steel pot on a stove contains peanuts, chopped ginger, dried chilies, whole spices, and oil being sautéed.

Step 14. Now, add the chopped ginger and cook for a minute.

Add Tomatoes

Chopped tomatoes and mixed ingredients including peanuts are cooking in a stainless steel pot on a stovetop.

Step 15. Add the tomatoes, season with salt, and cook for a minute or two.

Chopped tomatoes, whole dried chilies, and ground spices cooking in a stainless steel pot on a stovetop.

Step 16. Now add the spices – turmeric powder and Kashmiri chili powder. The latter gives the dal a nice color. Cook for a minute.

Add Cooked Dal to Tadka

A stainless steel pot on a stove containing toor dal with visible spices and oil on the surface.

Step 17. Next, add the cooked dal to the tadka. Notice how the dal is smooth.

Water is being poured into a pot of simmering toor dal with spices, on a stovetop.

Step 18. Add 2 cups of water at this time.

A hand squeezes a lemon over a pot of yellow dal with jaggery cooking on a stovetop.

Step 19. Add jaggery and a squeeze of half a lemon. Also, check salt and adjust. Stir.

A stainless steel pot with a lid is heating on a gas stove burner in a kitchen.

Step 20. Cover and simmer the dal on low to medium heat for 20 minutes.

A stainless steel pot on a stovetop contains simmering yellow-orange toor dal with visible spices and whole dried chilies.

Step 21. Dal is cooked now.

A stainless steel pot on a stove contains a toor dal topped with freshly chopped cilantro.

Step 22. Last step, add lots of freshly chopped cilantro. Stir and serve with hot jeera rice.

Storage

Gujarati Dal can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer. To reheat, warm it gently on the stovetop over low heat, adding a splash of water if it has thickened. Give it a quick stir to restore its smooth, creamy texture before serving.

A bowl of rice topped with Gujarati dal, garnished with chopped cilantro, with a spoon resting in the bowl.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!