If you’re looking for a quick and easy dal recipe, this Gujarati-style red and yellow dal is one to keep on repeat. It’s simple, comforting, and packed with flavour, without requiring hours in the kitchen.

This version keeps things fast, balanced, and slightly rebellious, using a mix of lentils for better texture and a more satisfying finish.

Why Use a Mix of Red and Yellow Lentils?

Traditionally, Gujarati dal is often made with yellow lentils like toor dal, but using a mix of red lentils (masoor dal) and yellow lentils adds more depth to the dish.

• Red lentils break down quickly, creating a creamy base
• Yellow lentils hold a bit more structure, adding texture

Mixing lentils like this is a common approach in Indian cooking, helping create a smoother, more balanced consistency rather than a clumpy one.

The result? A dal that’s creamy, rich, and visually inviting.

How Long Does Dal Take to Cook?

One of the best things about this recipe is how quick it is.

Unlike slower traditional versions, this dal is:

• Pre-cooked in around 20 minutes
• Finished in one pan for maximum flavour

Gujarati Red & Yellow Dal Ingredients

Serves: 3–4

• 1 cup mixed dal (½ cup red lentils, ½ cup yellow lentils)
• 1 vegetable stock cube
• 1 white onion, diced
• 4 garlic cloves, crushed
• 6 g fresh ginger, minced
• 2 tbsp olive oil
• 3 small bird’s eye chillies (adjust to taste)
• ⅓ tin chopped tomatoes
• ½ tsp chilli powder
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp caraway powder (optional)
• Salt, to taste
• 15 g fresh coriander, chopped

How to Make Gujarati Mixed Dal

1. Wash the lentils thoroughly until the water runs clear.
2. Add the dal to a pan with the vegetable stock, 3 cups of water, and a drizzle of oil to prevent sticking.
3. Bring to a boil and cook for about 20 minutes, stirring occasionally, until the dal becomes soft and slightly creamy.

Build the Flavour Base

4. While the dal cooks, dice the onion (watch Gordon Ramsay dice an onion) and finely chop the garlic, ginger, and chillies (slice chillies lengthways to release flavour).
5. Heat olive oil in a wide pan and cook the onion, garlic, ginger, and chillies for 3–5 minutes until softened (do not burn).

Create the Masala

6. Add the chopped tomatoes, all the spices, and a splash of water (about 25 ml).
7. Stir well, cover, and cook on medium-low heat for 5 minutes until fragrant.

Bring It All Together

8. Add the cooked dal into the pan along with most of the fresh coriander.
9. Add another 25 ml of water, stir well, and let it simmer on low heat for 10 minutes.
10. Adjust consistency with more water if needed.

Finish with fresh coriander on top.

What to Serve with Gujarati Dal

This dal pairs perfectly with:

• Steamed rice (classic and comforting)
• Chapatis or roti (perfect for scooping)
• Mango chutney or spicy pickle for extra flavour

Why You’ll Love This Recipe

• Ready in under 40 minutes
• High in plant-based protein
• Budget-friendly and simple
• Comfort food that doesn’t feel heavy