Super simple recipe of sweet and sour gujarati dal – Khatti Meethi Dal recipe with detailed step-wise pictures. Khatta Meetha Dal with plain rice and a dollop of ghee is all you for a comforting meal.
These are testing times for all of us. Most of us are in lock-down and everything seems uncertain right now. There are a couple of things that are keeping me sane – cooking and crocheting. I am rationing cooking supplies and making easy, comforting one pot dishes or gravies these days. One such recipe that has become a family favorite is Gujarati style Khatti Meethi Dal. Most of us have essentials stocked up – in my kitchen, we can’t do without lentils and rice. In our household, even plain cooked Toor Dal and Moong Dal with rice are common. This recipe uses cooked Toor Dal, spiced mildly and tempered with Indian spices. It goes really well with rice or roti.
Khatti Meethi Dal literally means Sweet and Sour Dal – it is mildly spiced and is sweetened with jaggery. The other standout ingredient in this recipe is Kokum extract. I had a pack of dry kokum that I had been wanting to use since forever – it has such unique sour taste that it makes this dal so delicious. With just basic ingredients, this dal takes very less time and effort. I served this Khatta Meetha Dal along side some hot Basmati rice and a dollop of ghee – it was simply out of the world. Check out other Dal based recipes!
How to make Khatti Meethi Dal | Gujarati Dal Recipe –
Detailed step-wise picture recipe of making Khatti Meethi Dal | Gujarati Dal Recipe –
Wash and drain off toor dal. Add enough water and pressure cook it for 3-4 whistles until it is well cooked.
Mash the dal until the smooth and set aside.
In a thick bottomed pan, heat oil and ghee. Add mustard seeds, cumin seeds, dried rec chillies torn to small pieces.
As the splutter add fresh curry leaves. Finally add asafoetida, red chilli powder and turmeric powder. Fry for a few seconds.
Now add chopped tomatoes and cook for 3-4 mins on medium flame.
As the tomatoes begin to turn mushy, add mashed dal. Add 1/2 cup of water, slit green chilli and let it come to a slow boil.
Add salt as needed followed by jaggery powder.
Next add kokum extract and mix it well.
Let the dal boil for a few minutes and finally add grated ginger. Adjust water as needed for dal to be in flowy consistency.
Garnish with chopped fresh coriander leaves.
Serve hot with rice and a dollop of ghee.
- Adjust spices as per preference.
- If you don’t have kokum, use tamarind extract instead.
- To extract kokum juice, I soaked 1 piece of kokum in 1/4 cup hot water, squeezes the juice and strained the pulp.
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