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Indian

Gujarati Rasawali Tuver Dal

Gujarati rasawali tuver dal is a sweet-sour pigeon pea dal with groundnuts, kokum, jaggery and a methi tempering.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Gujarati Rasawali Tuver Dal

1 hrtotal

45 min hands-on15 min hands-off

Prep 15 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Allow 15 minutes of inactive soaking for the kokum and peanuts before simmering the sweet-sour tuver dal.

Method

  1. In a pressure cooker, combine the washed pigeon peas, soaked groundnuts and measured water. Cook for 4 whistles until the lentils are very soft.

  2. After the pressure releases naturally, whisk the lentils lightly while leaving the cooked groundnuts intact.

  3. Add the jaggery, soaked kokum with its steeping liquid and salt to the boiled base. Return to low heat and simmer gently so the sweet and sour flavours settle.

  4. In a separate tempering pan, heat the ghee. Add the mustard seeds, cumin seeds and fenugreek seeds, then let them crackle.

  5. Add the fresh curry leaves, slit green chillies and grated ginger. Sauté for a few seconds until fragrant.

  6. Pour this sizzling tempering over the simmering sweet-and-sour lentil base.

  7. Simmer for another 5 minutes to thicken the dal. Garnish with freshly chopped coriander and remove from the heat.

    5 min

How to tell it's done

The dal should be pourable and golden, with soft boiled peanuts suspended in the sweet-sour broth.

Getting it right

Tip

Balance the jaggery and kokum gradually, then taste after simmering. Fenugreek seeds in the tempering add a faint bitterness that keeps the sweetness in check.

What to serve it with

Serve rasawali tuver dal with steamed rice, farsi puri or dry batata nu shaak.

Common mistakes

The dal tastes too sweet or sharply sour.
Add jaggery and kokum gradually, then simmer before tasting again. The balance changes once the dal boils with the tempering.

Storing and reheating

Refrigerate rasawali tuver dal in a covered container for up to 3 days. Reheat until hot with water if it thickens; freeze for up to 2 months, though peanuts soften.