Gujarat Mori dal recipe is the best dish. It is made with red lentils and brown spinach. “Mori” dal, skinned peas or split skinless beans in Gujarati, is a dish made from lentils (especially red lentils) and vegetables in Indian cuisine.
It typically contains red masoor dal, chopped spinach leaves (gajar), salt to taste, round green chilies (Hari Mirch), and grated ginger root (adrak) to taste. It is usually served with rice or roti. For a taste variation, this dish can also be made with other dals, such as masoor dal or channa. This dish is popular in Gujarat and parts of Maharashtra.
How to make the Gujarat Mori dal recipe?
- Preparation Time: 15 minutes.
- Cooking Time: 30 minutes.
- Total time: 45 minutes
- Serving Size: 5
- Difficulty: Easy
Ingredients of Gujarat Mori dal recipe
- 1 cup red lentils – Mori dal (masoor dal)
- 1 tablespoon oil – about 1tsp for tempering the curry
- 8 to 10 dried red chilies (Hari Mirch)
- 2 cups water
- 2 cups chopped spinach (gajar) leaves and stems finely
- Salt to taste.
Directions for Gujarat Mori dal recipe
Step 1. Soak the more beans (masoor dal) in water for 6 hours. Soak the lentils (muri dal) in water for 6 to 8 hours.
Step 2. Heat oil in a pan, add the chopped green chilies and saute them until they crackle.
Step 3. Add chopped spinach leaves, ginger, and salt, and cook until the spinach leaves turn soft. Transfer to a plate and set aside to cool completely.
Step 4. Grind the spinach leaves and Mori dal mixture in a blender to make a fine paste. Transfer it to a mixing bowl. Add chilies, water, oil, and salt and mix well. Heat water in a pan, add the rice flour and stir until it becomes Ladda (thick). Adjust consistency by adding some more rice flour if required.
Step 5. Now pour the Gujarat dal into the Ladda (thick) base prepared earlier, with salt to taste. Mix well and serve hot.
Step 6. The dal can be stored in an airtight container for 3 to 5 days.
Note
This dish tastes better when hot. For a taste variation, this dish can also be made with other Dals, such as masoor dal, channa, or moong dal.
Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 192 |
| Sugar | 0.05g |
| Carbs | 32.5g |
| Fiber | 5.5g |
| Protein | 4.5g |
| Fat | 2.00 |
10 Amazing Serving Ideas for Gujarat Mori dal recipe
- Add Mori dal to a Japanese rice bowl and top it with chopped tomato, carrots, lettuce, and cucumber for an easy lunch.
- Add turmeric and salt to a pot of cooked lentils, channa dal, and moong dal before adding them to the curry on the stovetop.
- Add this recipe to your Dal meals for some great flavor.
- Sprinkle some chili powder while cooking the ground masoor dal to give it a lovely fragrance and taste.
- Saute it with a little oil and fry it to a nice brown color. Serve with chapatti or rice.
- Add Mori dal to a yogurt rice recipe for some protein!
- This dish will also work well in any vegetarian wrap, such as wraps with lettuce and tomato.
- This is a healthy and easy side dish with any Indian meal!
- Go the traditional route: Serve this Mori dal recipe over rice with a dash of ghee, chopped onions, and cilantro.
- This easy recipe is a filling, flavorful dish you can eat any night of the week.
Conclusion
Gujarat Chholey Dal is a popular savory dish with cooked lentils (red or green) and several different vegetables. It is served hot with rice or pulao, especially during festivals and special occasions.
The leaves of spinach (gajar) are used in cooking Gujarati Chholey Dal. I hope you like the recipe. If you have any suggestions, please feel free to comment.
