Khatti Meethi Dal (Gujarati Dal)
This Khatti Meethi Dal is a comforting blend of tangy and sweet flavors that comes together beautifully with minimal effort. It’s perfect for those days when you crave a warm, hearty meal that’s packed with flavor.
Servings: 3 people
Calories: 210kcal
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)
- ¼ teaspoon turmeric powder
- 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
- ¼ 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 dal, 1 cup water, 1 tsp 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 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, 3 dried red chillies, 1 sprig of curry leaves, ¼ tsp asafoetida, 1 tsp 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 chillies, 1 ½ tbsp jaggery, 1 tbsp tamarind pulp, 2 tsp grated ginger, Salt to taste
- Turn off the heat and stir in the freshly chopped coriander leaves. Serve hot with rice or roti.Fresh coriander leaves
Notes
Toor dal: You may know it as Tuvar or Arhar dal. Sometimes labelled as split pigeon peas.
Jaggery: If using blocks, smash in a mortar and pestle and add a few crumbs.
Tamarind water: Take some in the size of a lime and soak it in hot water. Squeeze and then extract water to use in this recipe. Discard the waste. If using tamarind molasses, dilute 1 tablespoon in ½ cup water. For an authentic taste, use kokum.
Instant Pot Gujarati Dal directions:
- 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.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 6g | Fat: 11g
