gujarati khatti meethi dal recipe, how to make khatti meethi dal

by dassana amit updated January 18, 2014

gujarati khatti meethi dal recipe – in english the words 'khatti' means sour and 'meethi' means sweet. so this is an easy gujarati dal having sweet and sour taste and will be specially liked by folks who love myriad flavors and textures in one dish.

in this dal, addition of jaggery gives the sweet taste. kokum – garcinia indica  gives the sour flavor and the addition of peanuts give some texture. overall, expect a flavorful dal with sweet and slightly sour flavors. to get the right balance of sweetness and sourness in this dal is important. i have mentioned below the proportions of kokum and jaggery i had used. however, depending on the intensity of the sourness in the kokum, you can reduce the quantity. below a pic of dried kokums.

in this gujarati dal, normally dried kokum is used as a souring agent. if you don't have kokum then you can experiment with tamarind or lemon but the taste will be different. for the best taste use dried kokum. i have also shared the gujrati surati dal which is slightly sweet and sour in taste.

the dal is thin in consistency and does not include onion or garlic. for tempering i suggest to use ghee as it brings a really good flavor in the dal. this gujarati khatti meethi dal is best had with steamed rice or jeera rice topped with a little bit of ghee. accompany a vegetable salad, pickle or yogurt and you get a satisfying meal.

you are looking for more dal recipes then do check dal makhani, tadka dal, dal fry, palak dal and tomato dal.

gujarati khatti meethi dal recipe, how to make gujarati khatti meethi dal

Author: dassana

Recipe type: main

Cuisine: indian, gujarati

• ¾ cup arhar dal/tuvar dal/pigeon pea lentils
• 1 green chili + ¾ inch ginger, crushed in a mortar pestle to a paste or about 1 tsp ginger green chili paste
• 2 tbsp peanuts
• ½ tsp turmeric powder/haldi powder
• 2.5 cups water for pressure cooking
• 1.5 to 2 cups water to be added later
• 2 tbsp organic jaggery powder or grated jaggery
• 3 to 4 kokum * check notes
• salt as required

• 1.5 tbsp ghee
• ½ tsp mustard seeds/rai
• ½ tsp cumin seeds/sabut jeera
• ¼ tsp fenugreek seeds/sabut methi
• 2 to 3 small dry red chilies or 1 regular to large dry red chili, halved and deseeded
• 6-7 curry leaves/kadi patta
• a generous pinch of asafoetida/hing
• 3 to 4 cloves/laung
• 1 inch cinnamon

1. first pick the dal for stones etc.
2. then rinse the lentils thoroughly in running water for 4-5 times.
3. add the dal in a pressure cooker along with 2.5 cups water, turmeric, ginger-green chili paste and peanuts.
4. pressure cook for 7 to 8 minutes on a medium flame till the dal has turned mushy and cooked very well.
5. mash the dal with a wooden spoon.
6. then add 1.5 to 2 cups water to the dal.
7. add the jaggery powder, kokums and salt and simmer the dal for 7 to 8 minutes on a low to medium flame.
8. for the tempering, heat the ghee in a small pan.
9. crackle the mustard seeds first.
10. then add the cumin and fenugreek seeds and fry till they are browned… just a few seconds.
11. then add the curry leaves, red chilies, cloves, cinnamon and asafoetida.
12. stir and fry for some seconds.
13. pour this tempering on the simmering dal and continue to simmer for 5 to 6 minutes more.
14. you can garnish the dal with coriander leaves if you prefer.
15. serve the gujarati 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.

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