Pressure-Cooked Gujarati Dal with Turmeric and Cumin

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A comforting, spiced lentil stew simmered with turmeric and cumin, capturing the essence of Gujarati home cooking. This Indian-inspired vegetarian recipe (gluten free), ready in about 60 minutes, pairs toor dal (split pigeon peas), water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

Ingredients

• 1 cup toor dal (split pigeon peas)
• 3 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 dry red chili
• 1/8 tsp asafoetida (hing)
• 1 tsp fresh ginger, grated
• 1 green chili, finely chopped
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Rinse 1 cup toor dal under cold water until water runs clear, then soak in water for 30 minutes.
2. Step 2: Drain the dal and combine with 3 cups water, 1/2 tsp turmeric powder, and 1 tsp salt in a pressure cooker. Secure the lid and cook on medium heat for 3 whistles (about 10 minutes), then let the pressure release naturally.
3. Step 3: While the dal cooks, heat 2 tbsp ghee in a small pan over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds; sauté until they begin to pop, about 30 seconds.
4. Step 4: Add 1 dry red chili, 1/8 tsp asafoetida, 1 tsp grated fresh ginger, and 1 finely chopped green chili to the tempered spices. Sauté for 1 minute until fragrant, taking care not to burn the spices.
5. Step 5: Pour the tempered spices into the cooked dal and stir well. Simmer the dal on low heat for 5 minutes to meld flavors.
6. Step 6: Garnish with 2 tbsp chopped fresh coriander leaves before serving warm with steamed rice or flatbread.