Authentic Gujarati Khatti Meethi DalVeg

1

Rinse the toor dal thoroughly 2–3 times.

2

Soak the dal in enough water for 30 minutes to ensure it cooks to a creamy consistency.

3

Transfer the soaked dal to a pressure cooker, add water, turmeric powder, and salt. Pressure cook for 5–6 whistles on medium flame.

4

Once the pressure has released, whisk the cooked dal until it is smooth and creamy. Set it aside.

1

Heat ghee (or oil) in a wide pan or kadhai.

2

Add mustard seeds, cumin seeds, fenugreek seeds, peanuts, and broken dry red chilies. Sauté until the mustard seeds begin to crackle.

3

Stir in the asafoetida (hing), slit green chilies, chopped ginger, and curry leaves. Roast these ingredients briefly.

1

Add the chopped tomato to the pan and cook for 2–3 minutes until the tomatoes turn soft and mushy.

2

Incorporate the tamarind puree, salt, red chili powder, and coriander powder, mixing everything well.

3

Add the powdered jaggery and stir until it melts completely into the mixture.

1

Gently pour the cooked, whisked dal into the pan with the tempering base.

2

Add about 1 cup of water to reach your desired consistency and adjust the seasoning (salt and jaggery) if needed.

3

Cover the pan and let the dal simmer on low flame for 5 minutes so the flavors meld together.

1

Turn off the heat and finish by stirring in freshly chopped coriander leaves and a squeeze of fresh lemon juice.

2

Serve the dal hot with steamed basmati rice.