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Gujarati Dal | How to Make Authentic Gujarati Khatti Meethi Dal

Gujarati Dal is prepared from tuvar dal/split pigeon peas. It is a staple food of every Gujarati household. This dal has a combination of sweet and sour tastes. Jaggery is added for sweetness and kokum and tomatoes are added for sour taste. There should be a right balance of sweet and sour tastes in this dal, to make it perfectly. The more you boil and simmer this dal, the more flavours you will get.

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This Gujarati dal can be served along with steamed rice, phulka rotis and any sabzi/curry and spiced buttermilk or plain salted buttermilk.

You may also like to try other Gujarati recipes like –

Doodhi na Muthia
Methi Thepla
Doodhi Chana Dal Sabzi
Bajra Rotla

If you are looking for more dal/kadhi recipes, do have a look at our other recipes –

Gujarati Kadhi 
Vegetbale Kadhi
Dal Palak
Khatta Moong
Fajeto (Gujarati Mango Kadhi)

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Gujarati Dal | How to Make Authentic Gujarati Khatti Meethi Dal

Author Name : Drashti Dholakia & Bela Dholakia

Gujarati Dal is prepared from tuvar dal/split pigeon peas. It is a staple food of every Gujarati household. This dal has a combination of sweet and sour tastes.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine Gujarati, Indian

Servings 4 people

Calories 64 kcal

Ingredients (1 cup = 240 ml) 

1x2x3x

US Customary - Metric

• ¼ cup tuvar dal/split pigeon peas
• 2-3 dried kokums soaked in water for 5-10 minutes
• 1 to mato finely chopped
• 1 tablespoon grated jaggery/gur
• an inch piece of ginger grated
• 1/4 teaspoon turmeric powder/haldi
• salt to taste
• small bunch of coriander leaves chopped

For the tempering

• 1 teaspoon oil
• 1 broken dry red chilli deseeded
• 1/4 teaspoon mustard seeds/rai
• pinch of asafoetida/hing
• 1 green chili cut into two pieces
• 4-5 fenugreek/methi seeds
• 6 to 7 curry leaves/kadi patta
• 2 cloves/laung
• ¼ inch piece cinnamon stick/dalchini

Instructions

 

• Soak tuvar dal in water for about 15-20 minutes. Then wash the dal thoroughly in running water.
• If you don’t have enough time, you can skip the soaking part. Soaking reduces the cooking time.
• Now add washed dal in pressure cooker along with 1 cup of water and pressure cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
• Allow the steam to escape before opening the lid.
• Once it is cooled slightly, add salt and turmeric to it and mix well. Keep aside.
• Heat oil in a deep pan and add dry red chilli and mustard seeds.
• When the seeds crackle, add green chilli, fenugreek seeds, curry leaves, cloves, cinnamon stick, asafoetida and tomatoes. Mix well and sauté on a medium flame for 1-2 minutes or till tomatoes become soft.
• Now add prepared dal mixture, kokum, jaggery and ginger. Mix well.
• At this stage, check the salt level and add salt accordingly.
• Bring to boil and simmer for 10 to 15 minutes, while stirring occasionally.
• In the end, add chopped coriander leaves. Remove from flame and serve hot with steamed rice or phulka rotis and buttermilk.

Notes

•You can also add peanuts in the dal.

•If you don’t have kokum, you can use about 1 tablespoon lemon juice or as required in the dal for the sour taste. Add lemon juice in the end and give a quick stir. Otherwise there would be a slight bitter taste in your dal.

Nutrition

Calories: 64kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gSodium: 47mgPotassium: 81mgFiber: 2gSugar: 5gVitamin A: 257IUVitamin C: 6mgCalcium: 11mgIron: 1mg

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