Tamarind and Jaggery Spiced Gujarati Dal

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 tangy and sweet lentil curry seasoned with tamarind and jaggery, balanced by aromatic spices and tempered with mustard seeds and curry leaves. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs toor dal (split pigeon peas), tamarind paste, jaggery (grated) 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 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: 40 min Serves 4 Indian cuisine 250 cal/serving

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Ingredients

1 cup toor dal (split pigeon peas)
2 tbsp tamarind paste
2 tbsp jaggery (grated)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida (hing)
10 curry leaves
1 tbsp ginger, minced
1 tbsp garlic, minced
1 green chili, slit
2 tbsp oil
1 tsp salt
4 cups water

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Instructions

Step 1: Rinse 1 cup toor dal thoroughly and pressure cook with 4 cups water and 1/2 tsp turmeric powder for 3-4 whistles until soft and mushy.
Step 2: In a large saucepan, heat 2 tbsp oil over medium heat, add 1 tsp mustard seeds and 1/2 tsp cumin seeds; when they crackle, add 1/4 tsp asafoetida, 10 curry leaves, 1 tbsp minced ginger, 1 tbsp minced garlic, and 1 slit green chili; sauté for 2 minutes until fragrant.
Step 3: Add the cooked dal along with 2 tbsp tamarind paste, 2 tbsp grated jaggery, 1 tsp red chili powder, and 1 tsp salt; stir well and simmer uncovered for 10 minutes until the dal thickens and the flavors meld.
Step 4: Adjust water to achieve a curry consistency, simmering for another 5 minutes.
Step 5: Serve hot with steamed rice or flatbreads.