gujarati khatti meethi dal recipe with step by step photos – in english the words ‘khatti’ means sour and ‘meethi’ means sweet. so this is an easy gujarati dal having sweet and sour taste and will be specially liked by folks who love myriad flavors and textures in one dish.
in this dal, addition of jaggery gives the sweet taste. kokum – garcinia indica gives the sour taste and the addition of peanuts give some texture. overall, expect a flavorful dal with sweet and slightly sour flavors.
to get the right balance of sweetness and sourness in this dal is important. i have mentioned below the proportions of kokum and jaggery i had used. however, depending on the intensity of the sourness in the kokum, you can reduce the quantity. below a pic of dried kokums.
in this gujarati dal, normally dried kokum is used as a souring agent. if you don’t have kokum then you can experiment with tamarind or lemon juice but the taste will be different.
for an authentic taste use dried kokums. i have also shared recipes of gujarati dal and surati dal, both are sweet and sour in taste. you can also check this maharashtrian amti dal which also has sweet and sour flavors.
the dal is thin in consistency and does not include onion or garlic. for tempering i suggest to use ghee as it brings a really good flavor in the dal.
khatti meethi dal recipe card below:
gujarati khatti meethi dal recipe - a staple in gujarati cuisine. flavorful, sweet and sour dal.
- ¾ cup arhar dal (tuvar dal or pigeon pea lentils)
- 1 green chili + ¾ inch ginger - crushed in a mortar pestle to a paste Or about 1 teaspoon ginger green chili paste
- 2 tablespoon peanuts (moongphali)
- ½ teaspoon turmeric powder (haldi powder)
- 2.5 cups water for pressure cooking
- 1.5 to 2 cups water to be added later
- 2 tablespoon organic jaggery powder or grated jaggery
- 3 to 4 dried kokums * check notes
- salt as required
- 1.5 tablespoon ghee
- ½ teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (sabut jeera)
- ¼ teaspoon sabut methi (fenugreek seeds)
- 2 to 3 small dry red chilies (sookhi lal mirch) Or 1 regular to large dry red chili - halved and deseeded
- 6 to 7 curry leaves (kadi patta)
- 1 pinch asafoetida (hing)
- 3 to 4 cloves (lavang)
- 1 inch cinnamon (dalchini)
first pick the dal for stones etc. then rinse the lentils thoroughly in running water for 4-5 times.
add the dal in a pressure cooker along with 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 1.5 to 2 cups water to the dal.
add the jaggery powder, kokums and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
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 and continue to simmer for 5 to 6 minutes more.
you can garnish the dal with coriander leaves if you prefer.
serve the gujarati khatti meethi dal with steamed rice or jeera rice.
in the absence of kokum, you can add about 1 tbsp lemon juice or as required in the dal. add the lemon juice towards the end once the dal is done and then give a stir.
how to make khatti meethi dal recipe:
1. first pick ¾ cup arhar dal (tuvar dal or pigeon pea lentils) for stones etc. then rinse the lentils thoroughly in running water for 4-5 times.
2. measure and keep all the ingredients ready for making khatti meethi dal.
3. add the dal in a pressure cooker. aldo add 2.5 cups water, ½ teaspoon turmeric (haldi), 1 teaspoon ginger-green chili paste and 2 tablespoon peanuts (moongphali).
4. pressure cook for 7 to 8 minutes on a medium flame till the dal has turned mushy and cooked very well.
5. mash the dal with a wooden spoon.
6. then add 1.5 to 2 cups water to the dal, stir well.
7. add 2 tablespoon jaggery powder (or grated jaggery), 3 to 4 dried kokums and salt as required.
8. simmer the dal for 7 to 8 minutes on a low to medium flame.
9. measure and keep all the ingredients ready for the tempering.
10. for the tempering, heat 1.5 tablespoon ghee in a small pan.
11. crackle ½ teaspoon mustard seeds (rai) first.
12. then add ½ teaspoon cumin seeds (jeera) and ¼ teaspoon fenugreek seeds (methi dana).
13. fry till they are browned… just a few seconds.
14. then add 6 to 7 curry leaves (kadi patta), 2 to 3 small dry red chilies, 3 to 4 cloves (lavang), 1 inch cinnamon (dalchini) and 1 pinch asafoetida (hing).
15. stir and fry for some seconds.
16. pour this tempering on the simmering dal and continue to simmer for 5 to 6 minutes more. once done, then before serving, you can garnish the dal with coriander leaves if you prefer.
17. serve the gujarati khatti meethi dal with steamed rice or jeera rice.