Gujarati Dal with Tempered Mustard Seeds and Curry Leaves

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting yellow lentil stew tempered with mustard seeds, curry leaves, and aromatic spices, highlighting Gujarati flavors. This Indian-inspired vegetarian recipe (gluten free), ready in about 40 minutes, pairs toor dal (split pigeon peas), turmeric powder, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 250 cal/serving

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Ingredients

1 cup toor dal (split pigeon peas)
1/2 tsp turmeric powder
3 cups water
1 tsp salt
2 tbsp ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
a pinch asafoetida (hing)
2 dried red chilies
10 fresh curry leaves
1 green chili, slit
1 tbsp jaggery or brown sugar
1 tbsp lemon juice
2 tbsp chopped cilantro

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Instructions

Step 1: Rinse 1 cup toor dal thoroughly and combine with 3 cups water and 1/2 tsp turmeric powder in a pressure cooker. Cook on medium heat for 3 whistles or until the dal is soft and mushy.
Step 2: Mash the cooked dal lightly with the back of a spoon and add 1 tsp salt and 1 tbsp jaggery; stir well and keep warm.
Step 3: Heat 2 tbsp ghee in a small pan over medium heat. Add 1 tsp mustard seeds and wait until they begin to pop.
Step 4: Add 1/2 tsp cumin seeds, a pinch of asafoetida, 2 dried red chilies, 10 fresh curry leaves, and 1 slit green chili; sauté for 30 seconds until fragrant.
Step 5: Pour this tempering over the cooked dal, mix gently, and simmer for 5 minutes to blend the flavors.
Step 6: Remove from heat and stir in 1 tbsp lemon juice and 2 tbsp chopped cilantro.
Step 7: Serve hot with steamed rice or Indian bread.