Authentic Gujarati Dahi Tikhi Dal with Warm Steamed Rice
A comforting, tangy Gujarati yogurt-based lentil soup tempered with aromatic spices and curry leaves. Perfectly balanced and deeply nourishing, it pairs wonderfully with steaming hot rice.
40min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Pressure cook the soaked toor dal with 2.5 cups of water and turmeric powder for 4 to 5 whistles until completely soft.
2
Whisk the cooked dal until smooth, or blend lightly for an even consistency.
3
In a bowl, whisk together the sour curd and besan with half a cup of water until no lumps remain, then pour this mixture into the smooth dal.
4
Add salt, jaggery, grated ginger, and slit green chilli to the dal mixture and bring it to a gentle boil on medium heat, stirring continuously so the yogurt does not curdle.
5
In a separate small pan, heat ghee over medium heat, add mustard seeds and cumin seeds, and let them crackle.
6
Add asafoetida, dried red chillies, and curry leaves to the hot ghee, letting them sizzle for a few seconds.
7
Pour this fragrant tempering directly into the boiling yogurt dal and immediately cover with a lid to trap the aromas.
8
Simmer for another 5 minutes on low heat, garnish with freshly chopped coriander leaves, and serve hot with steamed rice.
Ingredients
1 cup toor dal, washed and soaked for 30 minutes
1 cup fresh sour curd (yogurt), whisked smooth
2 tablespoons besan (gram flour)
2 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
2 dried red chillies
1 sprig fresh curry leaves
1/2 inch ginger, grated
1 green chilli, slit
1/2 teaspoon turmeric powder
1 teaspoon jaggery powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.