Khatti Meethi Dal

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.

https://www.youtube.com/watch?v=80_2APN3gs0

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!

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cooking Method: Sauteing, Simmering

Cuisine: Gujarati Cuisine, Indian

Courses: Dinner, Lunch, Side Dish

Difficulty: Beginner

Servings: 4

Calories: 228

Best Season: Suitable throughout the year

Dietary: Gluten Free, High-Fiber, Vegetarian

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

1 cup toor dal (rinsed and soaked)
1/4 tsp turmeric powder
1/4 tsp salt

To make khatti meethi dal

2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
2 tbsp peanuts
1 red chilli (broken)
1/4 tsp hing (asafoetida)
2 green chillies (slit)
ginger (finely chopped)
curry leaves (as needed)
1 tomato (finely chopped)
1 tbsp tamarind puree
cooked toor dal
1 tsp salt
1/2 tsp chilli powder
2 tsp coriander powder
2 tbsp jaggery (powdered)
coriander leaves (chopped)
lemon juice

Instructions

Prep Work

1
Rinse and soak dal
Rinse toor dal 2 to 3 times and soak it in enough water for about 30 minutes.
2
Chop ingredientsFinely chop the ginger and tomato. Slit the green chillies and chop coriander leaves

Method

3
Pressure cook dal
Add soaked dal, turmeric, salt, and water to a pressure cooker. Cook for 5 to 6 whistles on medium flame.
4
Whisk cooked dalOnce pressure releases, whisk the dal until smooth and creamy. Set it aside.
5
Prepare temperingHeat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, peanuts, and broken red chilli. Sauté until aromatic.
6
Add aromaticsAdd hing, slit green chillies, chopped ginger, and curry leaves. Sauté for a minute.
7
Cook tomatoAdd chopped tomato and cook until soft and mushy.
8
Add spices and tamarindStir in tamarind puree, salt, chilli powder, coriander powder, and jaggery. Mix and let everything melt and combine.
9
Add dal and waterPour in cooked dal and add water as needed to adjust consistency. Simmer for 5 minutes on low flame.
10
Finish with garnishTurn off the flame. Add chopped coriander and a dash of lemon juice. Mix and serve hot.