Gujarati Dal | Gujarati Khatti Meethi Dal

Gujarati Dal or the Gujarati Khatti Meethi Dal  – a sweet and tangy dal prepared using tuvar dal .

Dal is a staple vegetarian dish made in every Indian home. It finds its place on the dining table in various forms and flavours depending on the region people belong to.  It may be an easy dish cooked with minimum ingredients or an elaborate dish made with different veggies and spices. A few of the dal preparation on this blog are Maharashtrian Varan, Chinch Gulachi Aamti, Palak Dal, Dal Hari bhari, Dal Tadka, Ambat Varan, Five lentils Dal, Dal Banjari, Masoor Dal with vegetables, Drumstick Dal, Dal Dhokli and so forth.  Dal is wealthy in protein and plays a necessary role in meeting protein requirements for vegetarians and vegans.

About Gujarati Dal

Gujarati Khatti Meethi Dal, because the name suggests is a sweet and tangy dal from Gujararti cuisine. The dal is made using tuvar dal . The dal is cooked and tempered with spices to which jaggery and kokum is added which supplies it the sweet and sour taste. It pairs well with steamed rice and rotis.

What sets this dal other than other dals is its balance between sweet, sour and spicy flavours. The subtle sweetness from the jaggery, a touch of tanginess from kokum and the warmth of the spices mix together harmoniously to make the dal flavourful.

It is usually served as a part of a standard thali meal accompanied by rice, rotis, vegetables, chutneys, pickle and buttermilk.

List of ingredients

Split pigeon peas or Tuvar Dal : Tuvar Dal or Arhar dal is the most important ingredient for this dish. Nevertheless, tuvar dal might be replaced with masoor dal or moong dal.

Tomato

Spices : Red chillies, green chillies, mustard seeds, fenugreek seeds, cinnamon, cloves, turmeric powder, red chilli powder

Herbs: Curry leaves, ginger, coriander leaves

Other ingredients : oil, salt, asafoetida, kokum, jaggery and peanuts.

Step-wise recipe with pictures

Wash and soak the dal for half-hour. 

Drain the water from dal and transfer to a pressure cooker. Add peanuts and a couple of cups of water. Add turmeric powder and salt.

Pressure cook for 4 to five whistles. Open the pressure cooker when the steam has escaped completely.Whisk the dal well . Keep aside.

Heat a pan. Add oil, Add mustard seeds, hing, methi seeds, crushed ginger, cinnamon, cloves, curry leaves,  red chillies and green chillies. Saute for few seconds.

Add chopped tomato. Saute till the tomato turns soft.

Add cooked dal.

Next, add kokum, jaggery and blend well.

Add turmeric powder, red chilli powder and salt. Mix well.

Cover and cook for five minutes.

Garnish with chopped coriander leaves. Serve hot

Recipe Card

Continuously asked Questions

Can I take advantage of other dals comparable to moong dal or masoor dal as an alternative of tuvar dal?

Definitely. You’ll be able to replace tuvar dal with masoor dal or moong dal.

In case of non-availability of kokum, can tamarind be used?

Yes, you should utilize tamarind as an alternative of kokum. If using tamarind, soak it in water for 15 to twenty minutes , Mash the tamarind. Strain and add the pulp into the dal.

Can sugar be used as an alternative of jaggery?

Jaggery is the popular selection for this dal. But in the event you wouldn’t have jaggery, you may add sugar.

Can ghee be used for the tadka (tempering) ?

Yes. You need to use ghee as an alternative of oil for tempering.

Recipe Video

Related Recipes

Maharashtrian Varan
Chinch Gulachi Aamti
Palak Dal
Dal Hari bhari
Dal Tadka
Ambat Varan
Five lentils Dal
Dal Banjari
Masoor Dal with vegetables
Drumstick Dal
Dal Dhokli

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