Ever craved a dal that dances on your taste buds—tangy, sweet, and utterly comforting?
Meet Khatti Meethi Dal, the Gujarati classic that balances tamarind’s pucker with jaggery’s gentle sweetness for a no-onion, no-garlic marvel you’ll crave on repeat.
Why This Gujarati Dal Rocks
- Sweet-‘n-Sour Magic: Tamarind and jaggery create a flavor yin-yang that’s both refreshing and deeply satisfying.
- Digestive-Friendly: Fenugreek, mustard, and asafoetida aid digestion—perfect after a rich meal.
- No-Allium Formula: Ideal for festive seasons or when you want bold taste without onion or garlic.
Ingredients Breakdown
- Toor Dal: Creamy base, rich in protein and fiber.
- Tamarind Puree: The “khatti” (tang) backbone; brightens the whole pot.
- Jaggery: Natural sweetness that rounds out the tartness.
- Fenugreek & Mustard Seeds: Earthy, slightly bitter counterpoints that deepen flavor.
- Peanuts: Gentle crunch and nutty warmth.
- Curry Leaves & Ginger: Fragrant top notes that lift every spoonful.
Vegan Swap: Replace ghee with cold-pressed coconut oil and skip the finishing swirl—still rich, fully vegan, and delicious.
How It All Comes Together
First, cook your dal: rinse and soak toor dal, then pressure-cook with turmeric and salt until it’s meltingly soft. Whisk until silky smooth.
Next, in a hot pan, ghee-temper the spices—mustard, cumin, fenugreek, peanuts, and red chili for that toasty, aromatic hit. Toss in green chilies, ginger, and curry leaves. When they sizzle, add chopped tomato and let it collapse into a natural gravy.
Now comes the dance: stir in tamarind extract, jaggery, chili and coriander powders—watch the jaggery dissolve into a complex sweet-sour syrup. Finally, pour in your whipped dal and a splash of water to reach the perfect soupy consistency. Simmer gently so all the flavors sing in harmony.
Pro Tip: For an ultra-silky finish, whisk the dal thoroughly before adding it to the pan—no lumps, just seamless bliss.
What Goes Along
- Steaming Basmati Rice: The classic pairing—each grain soaks up that sweet-tangy sauce.
- Khakra or Papad: Adds crunch and another layer of flavor contrast.
- Simple Cucumber Raita: Cools the palate between spicy bites.
How to Serve
Spoon hot dal over fluffy rice, garnish with fresh coriander and a squeeze of lemon juice for extra zing. Serve immediately to enjoy its bright aromatics at their peak.
Packing & Meal-Prep
- Lunchbox-Ready: Ladle into an airtight thermos to keep it piping hot until lunchtime.
- Batch Cooking: Doubles beautifully—stow leftovers in the fridge for up to 3 days, then reheat gently with a splash of water.
Party & Bulk Prep
Scaling up? Use a deep, heavy-bottomed pot, maintain the same spice ratios, and simmer a bit longer. Keep your tempering ingredients ready in small bowls so you can blitz out the final seasoning for large crowds—without breaking a sweat.
Ready to taste the tangy-sweet legend of Khatti Meethi Dal?
Fire up your stovetop, follow this guide, and tag your dinner pics—we can’t wait to see your bowls brimming with Gujarati goodness!
Khatti Meethi Dal
Description
This Khatti Meethi Dal is a classic Gujarati dish that brings together a beautiful balance of sweet and tangy flavors in every bite. It’s light, comforting, and made without onion or garlic—perfect for fasting days, family dinners, or when you just want something simple yet satisfying. The toor dal is cooked until creamy and blended with tamarind, jaggery, and a medley of warming spices. Finished with a ghee tadka and fresh coriander, this dal is best enjoyed with hot steamed rice or even on its own as a bowl of comfort. If you're craving something wholesome and flavorful with minimum fuss, this recipe’s for you.
Ingredients
To cook dal
To make khatti meethi dal
Instructions
Prep Work
-
Rinse and soak dal
Rinse toor dal 2 to 3 times and soak it in enough water for about 30 minutes.
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Chop ingredients
Finely chop the ginger and tomato. Slit the green chillies and chop coriander leaves
Method
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Pressure cook dal
Add soaked dal, turmeric, salt, and water to a pressure cooker. Cook for 5 to 6 whistles on medium flame.
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Whisk cooked dal
Once pressure releases, whisk the dal until smooth and creamy. Set it aside.
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Prepare tempering
Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, peanuts, and broken red chilli. Sauté until aromatic. -
Add aromatics
Add hing, slit green chillies, chopped ginger, and curry leaves. Sauté for a minute. -
Cook tomato
Add chopped tomato and cook until soft and mushy.
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Add spices and tamarind
Stir in tamarind puree, salt, chilli powder, coriander powder, and jaggery. Mix and let everything melt and combine. -
Add dal and water
Pour in cooked dal and add water as needed to adjust consistency. Simmer for 5 minutes on low flame.
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Finish with garnish
Turn off the flame. Add chopped coriander and a dash of lemon juice. Mix and serve hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 228kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 3g15%
- Sodium 438mg19%
- Potassium 378mg11%
- Total Carbohydrate 29g10%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 9g18%
- Vitamin A 732 IU
- Vitamin C 10 mg
- Calcium 38 mg
- Iron 2.1 mg
- Vitamin B6 0.2 mg
- Folate 120 mcg
- Magnesium 41 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
