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.
