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4.6 from 5 votes

Gujarati Dal (No Onion No Garlic)

Gujarati Dal made using Toor Dal which is slightly sweet, spicy and tangy. It's usually made in thin consistency and served with Rice / Roti / Pulkha. It's considered to be very healthy and full of protein. It's one of the staple food in gujarati household for chapti / roti.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Accompaniment, Dal Varieties
Cuisine: Gujaratian, Indian, North Indian
Servings: 4 people
Calories: 194kcal
Author: Sowmya Venkatachalam


  • Pressure Cooker


  • ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
  • 1 nos Tomato medium size
  • 2 nos Green Chili slit
  • 1 tsp Ginger finely chopped
  • 2 tbsp Grated Jaggery
  • ¼ tsp Turmeric Powder
  • 1 tsp Salt adjust to your taste
  • 2 tsp Lemon Juice
  • 2 tbsp Coriander Leaves

For Tempering

  • 1 tbsp Ghee
  • 1 tsp Mustard seeds
  • ½ tsp Cumin Seeds
  • 1 inch Cinnamon Stick
  • 2 nos Cloves
  • 1 pinch Asafoetida (Asafetida / Hing)
  • few Curry leaves
  • ½ tsp Red Chili Powder


Pressure cooking the dal

  • Add Toor Dal (Pigeon pea) and add 1.5 cups of water in a pressure cooker and cook the dal over 3 whistles.
  • When the pressure is fully released, open the cooker and take out the cooked dal. Using a hand blender or whisk or even with a back of a ladle, mash the dal nicely. If you want, you can add 1/2 cup of water and mash it nicely
  • Take the mashed up dal in a heavy bottomed pan. Add turmeric powder, salt, green chili, tomato, ginger, jaggery and stir well. Keep this in flame and cook in medium flame for 10 minutes

Tadka (Tempering)

  • Meanwhile, in another pan, heat the ghee. Add mustard seeds and allow it to sputter. Then add cumin seeds. Add cinnamon, cloves and curry leaves and saute for few seconds. Then switch off the flame and add asafetida and red chili powder. Add this tempering to the cooking dal and stir well
  • Keep in flame for another couple of minutes and then switch off the flame. Finally add lemon juice and garnish with coriander leaves
  • The delicious No Onion No Garlic Gujarati Dal ready to serve with hot steaming rice / Rotis



  1. You can wash and soak your dal for a couple of hours in advance, for less cooking time in the pressure cooker.
  2. Authentically Kokum is used for Sourness. But for some of us staying abroad, Kokum is not easily available and we can substitute with Lemon juice
  3. Always add lemon juice after switching off the gas. Do not boil the dal with lemon juice
  4. The sweetness and sourness can be adjusted accordingly to our taste
  5. We can also pressure cook cook Yam and Raw peanuts and add it after we add tadka.
  6. Before serving ,we can add ghee to enhance the flavor


Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 29g | Protein: 10g | Fat: 5g