Khatti Meethi Gujarati Dal
Gujarati dal balances jaggery against tamarind, with peanuts left whole in the pot.
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1 hr 5 mintotal
35 min hands-on30 min hands-off
Prep 10 min · Cook 25 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Allow 30 minutes of inactive soaking for the pigeon peas and groundnuts so both cook evenly in the sweet-sour dal.
Method
Rinse the lentils and pressure cook them alongside the raw groundnuts and a portion of the turmeric for 3-4 whistles.
Whisk the cooked mixture until smooth. Incorporate the measured water to achieve a thinner consistency.
Integrate the ginger-chilli paste, jaggery, kokum, and salt. Bring to a rolling boil and simmer for 10 minutes to allow the sweet and sour notes to develop and unify.
10 min
For the tempering, heat the cooking oil or ghee in a small pan. Introduce the mustard seeds, cumin seeds, and fenugreek seeds.
As soon as the seeds begin to splutter, add the cloves, cinnamon, curry leaves, and asafoetida.
Stir the red chilli powder into the hot oil, then immediately pour the vibrant tempering over the boiling dal.
Simmer for another 2-3 minutes. Garnish with fresh coriander and serve hot.
2–3 min
How to tell it's done
This preparation demands a thin, soup-like consistency demonstrating a masterful balance of sweet and tangy profiles.
Getting it right
Tip
Simmer the dal for about 10 minutes after adding jaggery and kokum so the sweet, sour and spicy flavours balance.
What to serve it with
Ideally accompanied by simple steamed rice, a dollop of high-quality ghee, and roasted papad.
Common mistakes
- The Gujarati dal tastes sharply sour or overly sweet.
- Add jaggery and kokum gradually, then simmer before adjusting again. The sweet-sour balance settles only after the dal boils with the spices.
Storing and reheating
Refrigerate Gujarati dal in a covered container for up to 3 days. Reheat until hot and adjust with water if it thickens; freeze for up to 2 months, though peanuts soften slightly.
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