Khatti Meethi Dal
Gujarati khatti meethi dal is a staple in Gujarati cuisine. It is a flavorful, sweet and sour dal.
for cooking dal
heaped arhar dal
(tuvar dal or pigeon pea lentils)
2 to 2.5
water for pressure cooking
green chili + ¾ inch ginger
- crushed in a mortar pestle to a paste or about 1 teaspoon ginger green chili paste
1 to 1.5
to be added later
organic jaggery powder
or grated jaggery
3 to 4
* check notes
salt as required
6 to 7
2 to 3
small dry red chilies
or 1 regular to large dry red chili - halved and deseeded
3 to 4
First pick the lentils for stones etc. Then rinse the lentils thoroughly in running water 2 to 3 times.
Add the lentils 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 lentils has turned mushy and cooked very well.
Mash the lentils 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 lentils 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.
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.
full recipe -