Gujarati Dal-SK Khazana

Simple yet supremely tasty is this dal – serve it piping hot with steamed rice This is a Sanjeev Kapoor exclusive recipe.

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Gujarati Dal-SK Khazana

Main Ingredients Split pigeon pea (toor dal), Fenugreek seeds (methi dana)
Cuisine Gujarati
Course Dals and Kadhis
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Gujarati Dal-SK Khazana

  • 1 1/2 cups Split pigeon pea (toor dal) soaked and drained
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 2 tablespoons Raw peanuts
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 teaspoon tablespoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida (hing)
  • 1 sprig Fresh curry leaves
  • 1-2 Green chillies slit
  • 2 Dried red chillies
  • 2-3 Kokum petals
  • 2 teaspoons Jaggery
  • 1 teaspoon Lemon juice
  • for garnishing Fresh coriander leaves chopped


  1. Put the pigeon peas in a pressure cooker, add 3 cups of water, fenugreek seeds, peanuts, turmeric powder, salt and ½ teaspoon ghee, close the cooker with the lid and cook under pressure till 2-3 whistles are given out. Reduce heat and simmer for 5 minutes.
  2. Heat 1 tablespoon ghee in a non-stick pan, add mustard seeds and let them splutter.
  3. Add cumin seeds and sauté for a few seconds. Add asafoetida and sauté for 30 seconds.
  4. Add curry leaves, green chillies and red chillies and sauté for a minute. Add cooked pigeon peas and little water, mix and simmer for 1-2 minutes.
  5. Add kokum petals and jaggery, mix well and bring to a boil. Add some more water, mix and boil for 5-10 minutes.
  6. Add lemon juice and mix well.
  7. Garnish with coriander leaves, drizzle ½ teaspoon ghee on top and serve hot with steamed rice.