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Gujarati Khatti Meethi Dal
A Gujarati staple- flavourfully balanced sweet, sour and spicy dal.
Prep Time
10
mins
Cook Time
40
mins
Course:
Lentis
Cuisine:
Gujarati
Servings:
4
Ingredients
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
Instructions
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.
Notes
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.