gujarati khatti meethi dal recipe, sweet and sour dal recipe
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4.17 from 6 votes

khatti meethi dal

gujarati khatti meethi dal is a staple in gujarati cuisine. it is a flavorful, sweet and sour dal.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: main course
Cuisine: gujarati, indian
Servings: 4
Author: Dassana Amit

Ingredients

for cooking dal

  • ½ cup heaped arhar dal (tuvar dal or pigeon pea lentils)
  • 2 to 2.5 cups water for pressure cooking
  • ½ teaspoon turmeric powder (haldi powder)
  • 1 green chili + ¾ inch ginger - crushed in a mortar pestle to a paste Or about 1 teaspoon ginger green chili paste
  • 2 tablespoons peanuts (moongphali)
  • 1 to 1.5 cups water to be added later
  • 2 tablespoons organic jaggery powder or grated jaggery
  • 3 to 4 dried kokums * check notes
  • salt as required

for tempering khatti meethi dal

  • 1.5 tablespoons ghee
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (sabut jeera)
  • ¼ teaspoon sabut methi (fenugreek seeds)
  • 6 to 7 curry leaves (kadi patta)
  • 2 to 3 small dry red chilies (sookhi lal mirch) OR 1 regular to large dry red chili - halved and deseeded
  • 3 to 4 cloves (lavang)
  • 1 inch cinnamon (dalchini)
  • 1 pinch asafoetida (hing)

Instructions

cooking dal

  • first pick the dal for stones etc. then 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, kokums and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.

tempering khatti meethi 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.
  • you can garnish the dal with coriander leaves if you prefer.
  • serve the gujarati khatti meethi dal with steamed rice or jeera rice.

Notes

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.