Craving something hearty and tasty? I want you to try this Gujarati Khatti Meethi Dal recipe! The earthy richness of split pigeon peas (arhar dal) is balanced perfectly with the tartness of tamarind and the sweetness of jaggery. We loved this tangy-sweet dal that will leave you wanting more.
Serve it over fluffy rice or roti for a truly satisfying meal. Give this recipe a try and discover why this is a must-have for any dal lover.
For a brief time during my single days in Bangalore, I sought the service of dabba wallah’s dinner to make my life easy. There was nothing quite like coming home to a piping hot meal delivered right to my doorstep by a dabba wallah. One dish that always stood out was this incredible dal.
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📋What is Khatti Meethi dal?
Khatti Meethi Dal, a homely Gujarati lentil dish, is a blend of tangy (khatti) and sweet (meethi) flavours that will leave you craving more. This Indian classic is made with tender toor dal, cooked to perfection in a flavorful tempering of spices, tomatoes, and a combination of kokum or tamarind for its tartness and jaggery for its sweetness.
This dal is a staple in many Gujarati and Maharashtrian households, where sweet and sour flavours are truly celebrated. If you haven’t tried it yet, now’s the time to bring this comforting dish to your table—trust me, you’re going to love it! Give it a go, and don’t forget to share your experience in the comments below. I’d love to hear how it turned out!
🥰Why you'll love this recipe?
This Khatti Meethi Dal is a perfect balance of flavours, offering a taste that's both comforting and exciting. But you will also love this because...
- It’s a great way to elevate your everyday dal with a unique twist.
- It’s easy to make and requires basic pantry ingredients, making it an ideal choice for busy weeknights.
- The addition of tamarind and jaggery not only brings an irresistible sweet and sour taste but also adds a depth of flavour that makes this dal stand out.
- If it matters to you— there is NO onion or garlic in this dish!
🥘Ingredient Notes
With a few basic ingredients and a short preparation time, you can enjoy this delicious dal in no time. Please scroll to the Recipe card for details and the print option.
- Arhar Dal: You may know it as Tuvar or Toor dal (split pigeon peas). You can substitute with moong dal or masoor dal if you prefer a lighter consistency.
- Ghee or Oil: Use any neutral oil or coconut oil for a vegan option.
- Whole spices: You will need mustard seeds, cumin seeds and dried red chillies.
- Ground spices: You will need hing (asafoetida), red chilli powder and turmeric powder.
- Produce: You will need curry leaves, tomatoes, green chillies, coriander leaves and ginger.
- Jaggery: Substitute with regular white sugar or brown sugar.
- Tamarind: Traditionally this dish uses Kokum but I tend to have tamarind. If you don't have tamarind, you can use lemon juice or amchur powder, though the flavour will vary.
See the recipe card for quantities.
🔪How to make Gujarati Dal?
Start by pressure cooking the soaked toor dal with water, turmeric and ghee. You can do this in a normal pressure cooker or an Instant Pot. I have provided the details in the recipe card for both options. I have also included a quick video reel below.
In a saucepot, heat ghee or oil. Add mustard seeds and let them splutter. Reduce heat to low and add cumin seeds, dried red chillies, curry leaves, and hing. Sauté briefly until fragrant.
Keeping the heat low add red chilli powder and turmeric powder. Give it a mix.
Next, add the chopped tomatoes with a dash of salt. At this point, you can increase the heat to medium to high.
Cook until the tomatoes are soft and the oil begins to separate.
Add the cooked dal to the pan along with water. Stir well to combine. Add green chillies, tamarind water, jaggery, and salt.
Simmer for 5-7 minutes, allowing the flavours to meld. Switch off and stir in the freshly chopped coriander leaves and serve hot with rice, roti or paratha.
Hint: If using an Instant Pot with saute mode, you may start with the tadka tempering and add the soaked dal and water to finish cooking. Details in the Recipe card.
💡Top tip
To bring out the best flavour in this dal, ensure the tamarind and jaggery are well-balanced. The key is to taste as you go, adjusting the sweet and sour levels to your liking.
❄️Storage
Khatti Meethi Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stove or in the microwave, adding a splash of water if needed to adjust the consistency.
☝️Frequently Asked Questions
Most of the canned lentils are whole and not split. You may use them in a pinch, though the flavour and texture might slightly differ. Make sure to rinse and drain them before use.
Simply substitute the ghee with any neutral oil or coconut oil.
Serve it with steamed rice, jeera rice, or warm rotis and any veggie sabji. A side of papad and pickle will only elevate the meal.
This Khatti Meethi Dal recipe Gujarati style is your ticket to a comforting, flavour-packed meal that’s sure to impress! Don’t forget to leave your feedback in the comments below—I'd love to hear how it turned out for you!
🍲More Dal Recipes to Try
Looking for other recipes like this? Try these:
📖 Recipe Card
Khatti Meethi Dal (Gujarati Dal)
Ingredients
For the Dal:
- ½ cup toor dal, (split pigeon peas), washed and soaked for 20 minutes
- 1 cup water, (for pressure cooking the dal)
- 1 teaspoon ghee
For the Tempering:
- 2 tablespoon ghee, or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3 dried red chillies
- 1 sprig of curry leaves
- ¼ teaspoon asafoetida, (hing)
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 large tomatoes, chopped
- ¾ cup water, (adjust as needed)
- 2-3 green chillies, slit
- 1 ½ tablespoon jaggery, (adjust to taste)
- 1 tablespoon tamarind pulp, (soak ½ cup warm water and extract the juice)
- 2 teaspoon grated ginger
- Salt to taste
- Fresh coriander leaves
Instructions
Cook the Dal:
- In a pressure cooker, add the soaked toor dal, water, turmeric powder and ghee. Pressure cook for 3-4 whistles or until the dal is soft and mushy. Once done, mash the dal slightly with the back of a spoon and set aside. (Refer to Notes for Instant Pot directions)½ cup toor dal1 cup water1 teaspoon ghee
Prepare the Tempering:
- Heat ghee or oil in a saucepot over low to medium heat. Add mustard seeds and let them splutter. Then reduce heat to low and add cumin seeds, dried red chillies, curry leaves, and hing. Sauté briefly until aromatic. Next, add the red chilli powder and turmeric powder and quickly mix.2 tablespoon ghee1 teaspoon mustard seeds1 teaspoon cumin seeds3 dried red chillies1 sprig of curry leaves¼ teaspoon asafoetida1 teaspoon red chilli powder
- Add the chopped tomatoes, increase the heat to medium high and cook until the tomatoes are soft and the oil begins to separate from the masala.2 large tomatoes
Combine with Cooked Dal:
- Pour the cooked dal into the pan along with the water. Adjust the consistency by adding more water if needed. Stir well to combine and bring to a boil.¾ cup water
Season with Tamarind and Jaggery:
- Add the green chillies, ginger, tamarind water, jaggery, and salt. Mix well and let the dal simmer on low heat for 5-7 minutes, allowing the flavours to meld together.2-3 green chillies1 ½ tablespoon jaggery1 tablespoon tamarind pulp2 teaspoon grated gingerSalt to taste
- Turn off the heat and stir in the freshly chopped coriander leaves. Serve hot with rice or roti.Fresh coriander leaves
Notes
- Turn the Instant Pot to sauté mode and heat the ghee once Hot. Add mustard seeds and let them splutter. Add cumin seeds, dried red chillies, curry leaves, and hing, sautéing until fragrant. Add red chilli powder and turmeric, followed by the chopped tomatoes.
- Sauté until the tomatoes soften and the oil starts to separate. You may have to add a splash of water to prevent burning. Add soaked toor dal, enough water and give it a good mix.
- Close the lid, set the valve to the sealing position, and pressure cook on HIGH for 8 minutes. Allow the pressure to release naturally for at least 10 minutes, then manually release any remaining pressure. Stir in salt to taste and chopped cilantro leaves. Serve hot.
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