Tamarind and Jaggery Gujarati Dal with Cumin Tempering

By AislePrompt Editorial · ·

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 sweet and tangy lentil stew featuring yellow split pigeon peas simmered with tamarind and jaggery, finished with aromatic cumin and garlic tempering. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs toor dal (yellow split pigeon peas), water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 35 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup toor dal thoroughly and add it to a pressure cooker with 3 cups water, 1/2 tsp turmeric powder, and 1 tsp salt; cook under pressure for 3 whistles until soft.
  2. Step 2: Stir in 2 tbsp tamarind paste and 2 tbsp grated jaggery into the cooked dal, simmer over low heat for 5 minutes until the flavors meld and the dal thickens slightly.
  3. Step 3: In a small pan, heat 2 tbsp ghee over medium heat. Add 1 tsp cumin seeds and let them sizzle. Add 4 thinly sliced garlic cloves, 2 dry red chilies, and a pinch of asafoetida; sauté until the garlic turns golden and fragrant, about 2 minutes.
  4. Step 4: Pour the tempering over the simmering dal and mix well. Garnish with 2 tbsp chopped fresh coriander and serve hot with steamed rice or roti.

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