Gujarati Khatti Meethi Dal
A delicious nutritious dal, goes well with rice / rotis !!
100 g (1/2 cup) tur dal or moong dal or channa dal or a mix of 3 dals (½ cup)
300 ml (2 ½ cup) water
½ teaspoon turmeric powder
½ teaspoon oil
Wash and soak dal (or a mix of 3 dals) in 300 ml (2 ½ cups) of water for half an hour and cook in a pressure cooker with ½ teaspoon turmeric powder and ½ teaspoon oil for 15 minutes (reduce the heat from high after 3 rd whistle and cook on a medium heat for 10 minutes). Allow the cooker to cool naturally.
1 ½ teaspoon green chilli – garlic paste (make a paste of 2 green chillies and ½ - inch piece ginger in a mixer)
1 teaspoon tamarind paste or 3 kokum (or to taste)
1 teaspoon jaggery (or to taste)
¾ teaspoon salt (or to taste)
In a wide bowl, boil again 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:
2 teaspoon ghee / oil
1 teaspoon mustard seeds
½ teaspoon jeera (cumin seeds)
¼ teaspoon fenugreek seeds (methi)
2 cinnamon sticks (1 – inch in size)
2 dried red chilli, broken
1 green chilli, slit lengthwise
6 curry leaves
2 pinches hing (asafoetida)
Heat oil / ghee in a pan. Add mustard seeds. When they crackle, add 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.