Gujarati Dal is a simple and comforting lentil soup from the western Indian state of Gujarat. It's characterized by its sweet and tangy flavor profile, achieved through the use of ingredients like jaggery (unrefined cane sugar) or sugar, tamarind, and a unique blend of spices.

To prepare Gujarati Dal, split pigeon peas (toor dal) or split mung beans (moong dal) are cooked until soft and creamy. Meanwhile, a tempering (tadka) is prepared by heating ghee or oil in a pan and adding mustard seeds, cumin seeds, asafoetida (hing), curry leaves, green chilies, and sometimes cloves or cinnamon for added aroma.

Once the tempering is fragrant and the mustard seeds start to splutter, it is poured over the cooked lentils. Additionally, diced tomatoes, grated ginger, and turmeric powder may be added to the dal for extra flavor and color.

After the tempering is added, the dal is simmered for a few more minutes to allow the flavors to meld together. Just before serving, a mixture of jaggery or sugar and tamarind paste is stirred into the dal, balancing the sweetness and tanginess to taste.

Gujarati Dal is typically garnished with fresh cilantro leaves and served hot with rice or Indian breads like roti or bhakri. It's a comforting and nutritious dish that is enjoyed as part of everyday meals in Gujarati households, offering a delightful balance of flavors.