Traditional Gujarat Mori Dal Recipe From My Kitchen
The Gujarat Mori Dal Recipe is a staple in many Gujarati homes. Made with pigeon pea (toor dal), it’s light, slightly tangy, and full of earthy flavors. A must-try if you're craving something humble yet satisfying.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup toor dal (pigeon pea)
- 2½ cups water (plus more for boiling if needed)
- ¼ tsp turmeric powder
- Salt to taste
- he Tempering
- 1 tbsp oil or ghee (I like ghee for that extra depth)
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ½ tsp cumin seeds
- A pinch of asafetida (hing)
- 8-10 curry leaves
Instructions
- 1
Rinse the toor dal 2–3 times under cold water until the water runs clear. In a pressure cooker or pot, add dal, turmeric, and water. Cook until soft—around 3–4 whistles in a cooker or 20–25 minutes on the stovetop.
- 2
Once cooked, whisk the dal until smooth. Add salt and more dal water if it looks too thick. Keep it on low heat to simmer gently while you prepare the tempering.
- 3
In a small pan, heat ghee or oil. Add mustard seeds. Once they crackle, add fenugreek, cumin, hing, curry leaves, and green chili if using. Sauté for 30–40 seconds until fragrant.
- 4
Pour the tempering over the dal. Mix well and let it simmer for 3–4 more minutes. If you’re adding tomatoes or lemon juice, do it now and stir gently.