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Thali Menu #155 – Karnataka Thali

Daana > 2020 > February 2020 > Thali Menu #155 – Karnataka Thali
6 Feb, 2020

Thali Menu #155 – Karnataka Thali

About Karnataka

Karnataka is a state in the south western region of India. Originally known as the State of Mysore, it was renamed Karnataka in 1973. The capital and largest city is Bangalore, now Bengaluru, known as the Sillicon Valley of India.

About the Cuisine

Karnataka’s cuisine takes influence from its neighbours like Kerala, Andhra Pradesh, Tamil Nadu and Maharashtra and also its unique geography. The flavours change from region to region. Mangalore and Uttara Canara are famous for their tangy seafood. South Karnataka is known for various types of rice dishes known as ‘Bath’. North Karnataka food is much spicier in comparison to the other parts of Karnataka.

Food grains such as ragi, rice, jower, urad dal, semolina are some staples. Palm jaggery is also an important ingredient in Karnataka’s cuisine. It is famous for some iconic dishes like Mysore Pak, Bisibele Bhath, Mysore Masla Dosa and Ghassi’s of the coastal region.

This weekend, savour the flavours across this beautiful part of India.

Recipe of the Week

Gujarati Khatti Meethi Dal

A Gujarati staple- flavourfully balanced sweet, sour and spicy dal.
Prep Time10 mins
Cook Time40 mins
Course: Lentis
Cuisine: Gujarati
Servings: 4


for cooking dal

  • ½ cup Toor Dal/ Pigeon Peas
  • 2 to 2.5 cups water for pressure cooking
  • ½ teaspoon turmeric powder
  • 1 teaspoon ginger green chili paste
  • 2 tablespoons peanuts
  • 1 to 1.5 cups water to be added later
  • 2 tablespoons organic jaggery powder or grated jaggery
  • 3 to 4 pieces dried kokum
  • salt as required

for tempering

  • 1.5 tablespoons ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds
  • 1-2 sprigs curry leaves
  • 2 to 3 small dry red chilies
  • 3 to 4 cloves
  • 1 inch cinnamon
  • 1 pinch asafoetida


for cooking dal

  • Rinse the lentils thoroughly in running water 2 to 3 times.
  • Add the dal in a pressure cooker along with 2 to 2.5 cups water, turmeric, ginger-green chili paste and peanuts.
  • Pressure cook for 7 to 8 minutes on a medium flame till the dal has turned mushy and cooked very well.
  • Mash the dal with a wooden spoon. Then add 1 to 1.5 cups water to the dal.
  • Add the jaggery powder, kokum and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.

for tempering dal

  • For the tempering, heat the ghee in a small pan. Crackle the mustard seeds first.
  • Then add the cumin and fenugreek seeds and fry till they are browned – just a few seconds.
  • Then add the curry leaves, red chilies, cloves, cinnamon and asafoetida.
  • Stir and fry for some seconds. Pour this tempering on the simmering dal. Mix and continue to simmer for 5 to 6 minutes more.
  • Garnish the dal with coriander leaves if you prefer.
  • Serve the Gujarati khatti meethi dal with steamed rice and dollop of ghee.


In the absence of kokum, add about 1 tbsp lemon juice to the dal. Add the lemon juice towards the end once the dal is done and then give a stir.