Gujarati dal is a family favorite recipe that I make multiple times a week. It is made with toor dal and has a combination of sweet, sour, and spicy flavors. It is an excellent source of protein and dietary fiber, making it a nutritious addition to your everyday diet. For a complete meal, you can serve the dal with hot rice, sabzi, papad, and mango pickle. I highly recommend trying this recipe!
The key to making khatti-meethi Gujarati dal at home is as follows:
- Firstly, to reduce the soaking and pressure cooker time, I slightly crush the tuvar dal and roast it in ghee so that the grains puff up. Then, I add hot water so that the grains absorb quickly and cook faster in the pan.
- Secondly, Gujarati dal is all about balancing the flavors of tanginess and sweetness. For sweetness, I use jaggery, but you can replace it with sugar. For sourness, I add tamarind pulp, which gives the dal a unique flavor compared to other dals. You can use kokum or lemon juice instead of tamarind pulp.
- Lastly, this dal is generally made in a thin consistency and should have a flowing consistency. Please do not make it too thick, as it may lose its taste and flavor. Also, make sure the dal thickens once cooled, so adjust the consistency before serving.
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Gujarati dal recipe | Gujarati tuvar dal | Gujarati toor dal | khatti meethi gujarati dal
Ingredients
- 1 cup toor dal
- 1 tbsp ghee
- 4 cup + 3 cup hot water or as required
- ½ tsp turmeric powdr
- Salt to taste
- 2 tsp peanuts
- 1 tbsp tamarind - or kokum or lemon juice
- 1 tsp red chilli powder
- ½ tsp Kashmir red chilli powder - optional
- 7-8 curry leaves
- 2 green chilli slices
- 1- inch grated ginger
- ½ cup chopped tomatoes
- 1 tbsp jaggery
- ½ tsp garam masala
For tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 12-14 methi seeds
- 2 cloves
- 1 inch cinnamon
- 1 bay leaf
- 2 dry red chilli
- Pinch of hing
Instructions
- Add toor dal into mixture jar, slightly crushed it on pulse grinding.
- Add dal into a sieve and wash it.
- Now, add ghee and saute dal in a pan for 2 minutes, so its grain slightly puffs up.
- Then add 4 cups hot water, turmeric powder and salt. mix well.
- Cover and boil the dal for 20-25 minutes on medium-low flame.
- Meanwhile, in a different bowl, add peanuts and jaggery. Add some hot water and soak it for 15 minutes.
- Now after 20 minutes, the dal is properly boil. Then whisk it till it becomes smooth.
- Then for thin consistency of dal, add 3 cups hot water and mix well.
- Add red chilli powder, Kashmiri red chilli powder, curry leaves, green chilli slices, grated ginger and chopped tomatoes. Mix well and boil the dal for 3-4 minutes.
- Then add soaked peanuts, tamarind pulp, jaggery and garam masala. mix well and boil the dal for 2-3 minutes.
- Now in a tadka pan, add oil, mustard seeds, cumin seeds, methi dana, cloves, cinnamon, bay leaf, dry red chilli and hing. Saute it.
- Add tadka into the dal and mix well. Cover and simmer the dal for 5 minutes so tempering flavour absorbs in it.
- Serve gujarati khatti-meethi dal with rice and papad.
Notes
- Grind dal on the pulse so it is slightly broken and easily boil. Do not make its powder.
- Sauté dal into ghee helps puff its granules, so it absorbs water and cooks faster.
- add hot water to dal, so dal granules easily absorb it.
- boil dal on low-medium flame.
- Mash cooked dal completely.
- You can use kokum or lemon juice instead of tamarind.
- After tempering boil dal for 5-7 minutes, so its flavor absorbs in it.
- Gujarati dal tastes great when it is prepared slightly sweet, sour and spicy.
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