Gujarati Khatti Meethi dal
A very aromatic dal preparation cooked with jaggery and lemon juice.
There is a little story behind this. When my kids were babies, I once got the bright idea to call in a cook to make some meals as an extra help. So after much searching, I settled in for one cooking lady. She charged by the hour. I thought fair enough. However, just to make 1 dal, 1 sabzi(cooked vegetable), some rice and a few rotis, she took like 3 hours. I can cook the same stuff in less than an hour to a hour max. Business tactic, y’all! Anyway, that was a lesson learnt.
However, the good part was that she made this khatti meethi dal which I absolutely loved. It is tempered with spices, and cooked with jaggery and lemon juice making it mouth watering delicious. I still cook this dal occasionally for a change.
- Dal - 1 cup, washed and soaked for about 10-15 minutes
- Ginger julienne - About a tbspn
- Tomato - 1 medium, chopped
- Green Chilies - 5
- Coriander powder - 2 tspns
- Turmeric powder - 1/4th tspn
- Red Chili powder - 1/2 tspn
- Jaggery - About 2 tbspn or to taste
- Lemon Juice - About 2 tbspn or to taste
- Coriander leaves - For garnish
- Peanuts - 1 tbspn, boiled (Optional)
- Salt - to taste
- Oil/Ghee - 1 tbspn
- Mustard seeds - 1/2 tspn
- Cumin seeds - 1/2 tspn
- Hing - a generous pinch
- Cloves - 2
- Cinnamon stick - 1/4th inch
- Methi seeds - About 4-5
- Dry Red Chili - 1, broken into 2 pieces
- Curry leaves - 4-5
- 1) Pressure cook dal with 4 cups of water. Add a tspn of salt while cooking.
- 2) Heat oil/ghee in a pan and prepare tempering with the ingredients listed. Once the mustard seeds crackle, add tomato, green chilies, ginger and let cook until the tomato almost melts in the pan. Add all the dry powders and cook for a minute.
- 3) Add the dal and the rest of the ingredients. Adjust consistency. This dal is on the thinner side. Adjust seasoning. Once the mixture comes to a boil, switch off the gas. Serve hot with rice and a dollop of ghee.
- Serves: 6-8