There’s something incredibly comforting about a warm bowl of Mori Dal paired with soft rice or fresh rotis.
It reminds me of slow, cozy afternoons at my nani’s house in Gujarat, where the gentle aroma of simmering dal would drift through the air, making me run to the kitchen just to sneak a peek.
In this post, I’m sharing my favorite Gujarat Mori Dal Recipe—a dish that’s simple, soulful, and packed with flavors that make Gujarati food so beloved.
If you’re looking to make a light, satisfying meal with ingredients you already have at home, you’re in the right place.
What Is Mori Dal?
Mori Dal, or plain dal, is a simple, no-frills Gujarati dish made without jaggery or strong spices. It’s light and watery in consistency, often served over rice or with rotis. The focus is on comfort and balance, not on overpowering flavors.
How To Make Gujarat Mori Dal Recipe At Home Fast
The Gujarat Mori Dal Recipe is a staple in many Gujarati homes. Made with pigeon pea (toor dal), it’s light, slightly tangy, and full of earthy flavors. A must-try if you’re craving something humble yet satisfying.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Cuisine: Gujarati
- Course: Main Course
- Difficulty: Easy
- Yield: 4 servings
- Calories Per Serving: ~150 kcal
Ingredients
For The Dal
- ½ cup toor dal (pigeon pea)
- 2½ cups water (plus more for boiling if needed)
- ¼ tsp turmeric powder
- Salt to taste
For The Tempering
- 1 tbsp oil or ghee (I like ghee for that extra depth)
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ½ tsp cumin seeds
- A pinch of asafetida (hing)
- 8-10 curry leaves
Optional Add-Ons
- 1 green chili, slit (for a bit of heat)
- 1 small tomato, chopped (for added tang)
- A few drops of lemon juice or kokum (if not using tomato)
Ingredient Notes
- Toor Dal: You can substitute with moong dal if you’re looking for something lighter.
- Tamarind or Tomato: If you don’t have tamarind, go with tomatoes or lemon juice for acidity.
- Oil or Ghee: Both work, but ghee gives it a richer, homier taste.
Instructions
Step 1: Wash And Cook The Dal
Rinse the toor dal 2–3 times under cold water until the water runs clear. In a pressure cooker or pot, add dal, turmeric, and water. Cook until soft—around 3–4 whistles in a cooker or 20–25 minutes on the stovetop.
Tip: The dal should be soft enough to mash with a spoon. This gives the dish that smooth texture typical of Gujarati Dal.
Step 2: Mash And Adjust
Once cooked, whisk the dal until smooth. Add salt and more dal water if it looks too thick. Keep it on low heat to simmer gently while you prepare the tempering.
Step 3: Prepare The Tempering
In a small pan, heat ghee or oil. Add mustard seeds. Once they crackle, add fenugreek, cumin, hing, curry leaves, and green chili if using. Sauté for 30–40 seconds until fragrant.
Step 4: Combine And Simmer
Pour the tempering over the dal. Mix well and let it simmer for 3–4 more minutes. If you’re adding tomatoes or lemon juice, do it now and stir gently.
Tip: Don’t boil after adding lemon—it can make the dal taste bitter.
Is Gujarati Dal Vegan?
Yes! This Gujarati Dal Recipe is naturally vegan if you use oil instead of ghee. Every ingredient in the Mori Dal is plant-based, so it fits perfectly into a vegan meal plan.
What Can I Use Instead Of Tamarind In Gujarati Dal?
If you don’t have tamarind on hand, don’t worry. I often use fresh tomato or a squeeze of lemon juice. You still get that subtle tang that makes the Gujarati Dal so comforting without any special trips to the store.
What Does Gujarati Dal Taste Like?
Gujarati Dal, especially Mori Dal, has a clean, mild taste with earthy notes from the toor dal and warmth from the spices.
It’s not too spicy or sour—it’s meant to be soothing. The flavors come from the tempering and the gentle simmer, not from loads of spices.
Pairing & Serving Suggestions
- Rice: Always my first choice. This dal is perfect for Varan Bhat—dal and rice, served with ghee on top.
- Rotis or Poori: It goes surprisingly well with fresh rotis or even pooris if you want a heavier meal.
- Side of Pickle or Papad: A crunchy papad or a tangy mango pickle adds a nice kick.
Personal Touch / Expert Tips
- Consistency Is Key: Don’t thicken the dal too much. It should be more like soup than curry.
- Tempering Order Matters: Add mustard first, then cumin and the rest—this keeps the flavors layered, not burnt.
- Dal Water: Always save the water you cook dal in. It’s full of nutrients and perfect for adjusting the consistency.
- Rest Before Serving: Letting the dal rest for 5 minutes helps all the flavors settle beautifully
I hope this Gujarat Mori Dal Recipe brings as much comfort to your kitchen as it does in mine. It’s easy, homey, and full of simple Gujarati flavors that make me feel grounded every time I eat it.
If you try it, I’d love to hear how it turned out! Drop your feedback in the comments, or tag me on Instagram with your version. And if you’re curious about more traditional Gujarati dishes, check out some of my other recipes too.
Frequently Asked Questions
Can I Use Moong Dal Instead Of Toor Dal?
Yes, moong dal is a great lighter substitute. Just adjust the cooking time—it cooks quicker than toor dal.
Why Is My Dal Too Thick Or Too Watery?
Dal thickens as it cools. If it’s too thick after resting, just add some warm water and stir well.
Is It Necessary To Use Asafetida (Hing)?
It adds a nice umami flavor, but if you don’t have it, you can skip it. The dal will still taste great.
Can I Store Leftover Mori Dal?
Absolutely! It keeps well in the fridge for 2–3 days. Just reheat with a splash of water.What Is The Difference Between Mori Dal And Regular Gujarati Dal?
Mori Dal is simpler—no jaggery or tamarind. It’s more about letting the dal and basic spices shine.
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