Ingredients

• For dal:
• 100 g (1/2 cup) - tur dal or moong dal or channa dal or a mix of 3 dals (1/2 cup)
• 300 ml (2 1/2 cup) - water
• 1/2 tsp - turmeric powder
• 1/2 tsp - oil
• Other ingredients:
• 1.5 tsp - green chilli ginger paste (make a paste of 2 green chillies and 1/2 inch piece ginger in a mixer)
• 1 tsp - tamarind paste or 3 - kokum (or to taste)
• 1 tsp - jaggery (or to taste)
• 3/4 tsp - salt (or to taste)
• For tadka / seasoning:
• 2 tsp - ghee / oil
• 1 tsp - mustard seeds
• 1/2 tsp - jeera (cumin seeds)
• 1/4 tsp - fenugreek seeds (methi)
• 2 - cloves
• 2 - cinnamon sticks (1 inch in size)
• 2 - dried red chilli, broken
• 1 - green chilli, slit lengthwise
• 6 - curry leaves
• 2 pinches - hing (asafetida)

How to Make Gujarati Khatti Meethi Dal

• Wash and soak dal (or a mix of 3 dals) in 300 ml (2.5 cups) of water, for half an hour.
• Cook in a pressure cooker with 1/2 a tsp of turmeric powder and 1/2 a tsp of oil, for 15 minutes (reduce the heat from high after 3rd whistle and cook on a medium heat, for 10 minutes).
• Allow the cooker to cool naturally.
• Method:
• In a wide bowl, boil again, the boiled dal with green chilli ginger paste, tamarind paste, jaggery and salt.
• Cover with a lid and boil on a medium to low heat for 10-12 minutes, or until slightly thickens.
• Switch off the heat.
• For tadka / seasoning:
• Heat oil / ghee in a pan. Add mustard seeds. When they crackle, add the remaining ingredients and fry on a low heat, for 3 - 5 minutes, until fragrant.
• Pour this seasoning over khatti meethi dal and serve hot with rice or rotis.
• Recipe Courtesy: Niya's World