Gujarati Khatti Meethi Dal Recipe

Cooking Directions

• STEP 1.Wash and soak the pigeon peas (toor dal) for 30 minutes.
• STEP 2.Pressure cook the soaked dal with water, turmeric powder, and salt until soft and mushy.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Let them splutter.
• STEP 4.Add chopped onions and sauté until golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add chopped tomatoes and cook until they turn soft.
• STEP 7.Add tamarind pulp, jaggery, red chili powder, coriander powder, and cumin powder. Mix well.
• STEP 8.Add the cooked dal to the pan and mix everything together.
• STEP 9.Simmer the dal for 10-15 minutes, allowing the flavors to blend.
• STEP 10.In a small pan, heat ghee and add dried red chilies, curry leaves, and mustard seeds. Let them splutter.
• STEP 11.Pour the tempering over the dal and mix well.
• STEP 12.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the dal helps in faster cooking and better digestion.
• Adjust the sweetness and tanginess of the dal according to your preference by adjusting the amount of jaggery and tamarind.
• For a smoother consistency, you can blend the dal after cooking.
• You can add a pinch of asafoetida (hing) while pressure cooking the dal for added flavor.
• To make the dal spicier, you can add green chilies or red chili powder according to your taste.

Storage and Serving

• Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve Gujarati Khatti Meethi Dal with steamed rice, roti, or naan for a complete meal.
• Garnish with additional chopped coriander leaves and a squeeze of lemon juice for extra freshness.