Khatti Meethi Dal Recipe
Khatti Meethi Dal Recipe . This Khatti Meethi Dal features a very different combination of ingredients. 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. Healthy and comforting dal recipe made from tuvar dal/arhar dal. It is staple food in every Gujarati household. This gujarati khatti meethi dal recipe is best had with steamed rice or jeera rice topped with a little bit of ghee.
Khatti Meethi Dal Recipe
- ½ cup Arhar dal/tuvar dal/Pigeon pea lentils
- 1 tablespoon Peanuts/Moongphali
- 1 cup Water for pressure cooking
- 2 cups Water to be added later
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder/Haldi Powder
- ¼ cup Tomato chopped
- Green chili – 1, slit
- ½ teaspoon Ginger paste
- 1 tablespoon Jaggery
- Salt – to taste
- 1 tablespoon Lemon juice
- Cilantro – few sprigs, chopped
- Oil – 1 tablespoon
- ¼ teaspoon Mustard seeds/Rai
- ¼ teaspoon Cumin seeds/Sabut Jeera
- 6-7 Fenugreek seeds/Methi dana
- 1 Clove/Lavang
- ½ inch piece Cinnamon stick/Dal Chini
- Bay leaf – 1
- Dried red chili – 1, broken into two pieces
- Curry leaves – 5-6
- Asafetida (Hing) – very small pinch
INSTRUCTIONS HOW TO MAKE Khatti Meethi Dal Recipe :
- Wash toor dal under running cold water till water runs clear. If you have time then soak in enough water for 15-20 minutes. Or you can skip the soaking step. It will be fine.
- Take dal into pressure cooker. Add 1 cup of water. Now take a small piece of muslin cloth, put peanuts in it and tie it. Make a ‘potli’. Put into pressure cooker. Alternately, go for easy method. Add peanuts into a steel katori or glass and put into the cooker.
- Cover with the lid, put the weight on. Turn the heat on medium. Let it cook for 6-7 whistles. Then turn off the stove. Let the pressure go down by itself. Then open the lid.
- Remove the peanuts potli, open it and keep boiled peanuts aside.
- Now add 2 cups of water to the dal and blend it using immersion hand blender. Traditionally, it is mashed using madani aka Valonu (a wooden whisk). The dal should be smooth, Not single piece of dal in it. Yes, we want the peanuts whole, that’s why we boil them separately.
- Now add red chili powder, turmeric powder and salt.
- Stir well, add green chili, grated ginger and chopped tomatoes.
- Also add jaggery and mix it.
- Turn the heat on medium. Let the dal boil/simmer for good 10 minutes. If it gets too thick then add splash of water.
- Meanwhile Let’s make the tadka. Heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds. Let them pop. Then add cumin seeds and fenugreek seeds. Let them sizzle a bit.
- Now add bay leaf, cinnamon stick, cloves and dried chili. Saute for 30 seconds. You will get nice aroma of spices.
- Lastly add curry leaves and hing.
- Immediately add the tempering to the simmering dal.
- Mix it. Check the consistency. The dal should be thinner (not thick like punjabi dal). Simmer more or less accordingly. Then turn off the stove.
- Finally add lemon juice, boiled peanuts and chopped coriander leaves. Mix well and dal is ready to serve.
- If not serving right away, then keep the dal covered. It will thicken as the time goes. Also the watery part with be on top and dal will settle down at the bottom. So at the time of serving, stir the dal first then pour into the individual serving bowl.