by Gujarati Khatti Meethi Dal is a classic lentil dish from Gujarat, India, known for its delightful balance of tangy (khatti) and sweet (meethi) flavors. Made with toor dal (split pigeon peas) and seasoned with spices, jaggery, and tamarind, this dal is a staple in Gujarati households, often paired with rice or roti. Whether you’re craving a comforting meal or exploring regional Indian cuisine, this detailed Gujarati Khatti Meethi Dal recipe will guide you to create this soul-warming dish at home. Let’s cook up some sweet-tangy goodness!
Prep Time
- 10 minutes
(Includes rinsing dal and gathering ingredients)
Cook Time
- 30 minutes
(Cooking the dal and simmering with spices)
Total Time
- 40 minutes
(A quick and hearty meal!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe serves approximately 4-5 people (about 4-5 cups). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 800 kcal
- Protein: 35g
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Carbohydrates: 130g
- Dietary Fiber: 20g
- Sugars: 30g (from jaggery and tamarind)
- Sodium: 1600mg (varies based on salt content)
- Cholesterol: 0mg (completely cholesterol-free!)
- Vitamins and Minerals:
- Vitamin A: 10% of Daily Value (DV) (from tomatoes)
- Vitamin C: 20% of DV (from tamarind and chilies)
- Iron: 30% of DV
- Magnesium: 25% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Dal:
- 1 cup toor dal (split pigeon peas) – rinsed
- 4 cups water – for cooking dal
- 1 small tomato – finely chopped
- 1 teaspoon ginger paste – or grated ginger
- 1 teaspoon green chili paste – or 1-2 chopped green chilies (adjust to taste)
- 1/2 teaspoon turmeric powder – for color
- 1 teaspoon red chili powder – adjust to taste
- 1 teaspoon coriander powder
- 1 tablespoon jaggery – grated (or sugar, for sweetness)
- 1 tablespoon tamarind paste – or 1 tablespoon lemon juice, for tanginess
- 1 teaspoon salt – or to taste
- 2 tablespoons peanuts – optional, for texture
For the Tempering (Tadka):
- 2 tablespoons vegetable oil – or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon hing (asafoetida)
- 8-10 curry leaves – fresh or dried
- 2-3 dried red chilies – optional, for heat
- 1-inch cinnamon stick – optional, for warmth
- 2-3 cloves – optional, for aroma
For Garnish:
- 2 tablespoons fresh coriander leaves – finely chopped
Equipment Needed:
- Pressure cooker or pot
- Small pan for tempering
- Spatula or ladle
Step-by-Step Recipe
Step 1: Cook the Dal
- Rinse 1 cup toor dal thoroughly under running water until clear. Place it in a pressure cooker with 4 cups water, 1/2 teaspoon turmeric powder, and 2 tablespoons peanuts (if using).
- Pressure cook for 3-4 whistles on medium heat (about 10-12 minutes) until the dal is soft and mushy. (Alternatively, cook in a pot for 30-40 minutes.)
- Once cooked, mash the dal lightly with a spoon or whisk for a smooth consistency. Set aside.
Step 2: Flavor the Dal
- Transfer the cooked dal to a pot and bring it to a simmer over medium heat.
- Add 1 chopped tomato, 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 tablespoon jaggery, 1 tablespoon tamarind paste, and 1 teaspoon salt. Stir well.
- Simmer for 10-15 minutes, stirring occasionally, until the flavors meld and the dal thickens slightly. Add more water (1/2 to 1 cup) if it’s too thick – it should be pourable, not pasty.
Step 3: Prepare the Tempering
- Heat 2 tablespoons oil or ghee in a small pan over medium heat.
- Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon cumin seeds, 1/4 teaspoon hing, 8-10 curry leaves, 2-3 dried red chilies, 1-inch cinnamon stick, and 2-3 cloves. Sauté for 30 seconds until aromatic.
Step 4: Combine and Simmer
- Pour the hot tempering into the simmering dal and mix thoroughly to infuse the spices.
- Let the dal simmer for another 5 minutes on low heat. Taste and adjust salt, jaggery, or tamarind for the perfect khatti-meethi balance.
Step 5: Garnish and Serve
- Turn off the heat and garnish with 2 tablespoons chopped coriander leaves.
- Serve hot with steamed rice, roti, or bhakri, and a side of papad or pickle for a complete Gujarati meal!
Benefits of Gujarati Khatti Meethi Dal
Gujarati Khatti Meethi Dal is a flavorful dish with plenty of nutritional goodness! Here’s why it’s a wholesome choice:
- Protein-Rich: Toor dal provides plant-based protein for muscle health and energy.
- Fiber Boost: Lentils aid digestion and promote fullness.
- Vitamin C: Tamarind adds a dose of vitamin C for immunity.
- Iron Source: Jaggery and dal supply iron to combat fatigue.
- Antioxidant Properties: Spices like turmeric and cumin offer anti-inflammatory benefits.
- Balanced Flavors: A comforting mix of tangy, sweet, and spicy that nourishes the soul!
