Khatti Meethi Dal (Gujarati Dal)

Ingredients

• 100 g (½ cup)toor dal (split pigeon peas), washed and soaked for 20 minutes
• 240 ml (1 cup)water, for pressure cooking the dal
• ¼ tspground turmeric
• 1 tspghee
• 30 ml (2 tbsp)ghee or oil
• 1 tspmustard seeds
• 1 tspcumin seeds
• 3dried red chillies
• 1 sprigcurry leaves
• ¼ tspasafoetida (hing)
• 1 tspred chilli powder
• ¼ tspground turmeric
• 2 largetomatoes, chopped
• 180 ml (¾ cup), plus more if neededwater
• 2–3green chillies, slit
• 1½ tbsp, or to tastejaggery
• 1 tbsptamarind pulp (soak in 120 ml / ½ cup warm water and extract the juice)
• 2 tspgrated ginger
• to tastesalt
• to tastefresh coriander leaves

Instructions

1. 1

   Pressure cook dal

   Put the soaked toor dal, 240 ml water, ¼ tsp turmeric and 1 tsp ghee in a pressure cooker. Cook for 3–4 whistles, or until the dal is soft and mushy. Mash it lightly with the back of a spoon and set aside.

2. 2

   Make the tempering

   Heat 2 tbsp ghee or oil in a saucepan over low to medium heat. Add the mustard seeds and let them splutter. Turn the heat to low, then add the cumin seeds, dried red chillies, curry leaves and asafoetida; sauté briefly until fragrant. Add the red chilli powder and ¼ tsp turmeric and stir quickly.

3. 3

   Cook the tomatoes

   Add the chopped tomatoes and raise the heat to medium-high. Cook until they soften and the oil begins to separate from the masala.

4. 4

   Add the dal

   Pour in the cooked dal and 180 ml water, stirring to combine. Add more water if needed to adjust the consistency, then bring the mixture to a boil.

5. 5

   Season and simmer

   Add the green chillies, ginger, tamarind water, jaggery and salt. Mix well and simmer over low heat for 5–7 minutes so the flavours come together.

6. 6

   Finish and serve

   Turn off the heat and stir in freshly chopped coriander leaves. Serve hot with rice or roti.

What is khatti meethi dal?

Khatti meethi means sour and sweet, describing the characteristic balance in this Gujarati dal. Toor dal is simmered with a tomato-based tempering, then seasoned with tamarind and jaggery.

This version builds flavour in one saucepan after pressure-cooking the lentils. The tomato masala and final sweet-and-sour seasoning make the soft dal especially satisfying with rice or roti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 6g protein, 24g carbs, 11g fat.

Toor dal and jaggery supply much of the carbohydrates, while ghee or oil contributes most of the fat; the lentils also provide some protein. Serve a portion with vegetables alongside rice or roti to make a more balanced plate.

Choosing the lentils

Toor dal: These split pigeon peas cook down to a soft, substantial base. Soaking them for 20 minutes, as directed, helps prepare them for pressure cooking.

Ghee: A little goes into the cooking water, while the larger amount flavours the tempering. Use oil in the tempering if preferred.

Build the tempering

Whole spices: Let the mustard seeds splutter first, then lower the heat before adding cumin, dried chillies, curry leaves and asafoetida. This sequence helps release their aroma without rushing the more delicate spices.

Powdered spices: Stir in the chilli powder and turmeric briefly before adding the tomatoes. Keep them moving so they do not catch on the pan.

Cook the tomato masala

Tomatoes: Give the chopped tomatoes time to soften over medium-high heat. The method’s cue is that the oil begins to separate from the masala.

This cooked-down base gives the dal a rounded, savoury flavour to balance its later tamarind and jaggery. Avoid adding the lentils before the tomatoes have softened.

Balance the sweet and sour

Tamarind and jaggery: Add both with the ginger, green chillies and salt, then simmer for 5–7 minutes. Taste the finished balance and adjust the jaggery to suit your preference, as the recipe allows.

The dal should be loose enough to stir and serve; add water gradually if it is thicker than you like. The green chillies add heat, so their effect will vary with their size and strength.

What to serve with it

Rice: Spoon the dal over hot rice for a simple, filling meal that lets the sauce soak in.

Roti: Serve it alongside roti for a less soupy way to enjoy the lentils. Add fresh coriander at the end, as directed, for a bright finish.

Recipe notes & tips

• Soak the toor dal for the full 20 minutes before pressure cooking.
• Wait for the mustard seeds to splutter before adding the remaining whole spices.
• Lower the heat before adding the cumin, chillies, curry leaves and asafoetida.
• Cook the tomatoes until soft and the oil begins to separate from the masala.
• Add water a little at a time to reach your preferred consistency.
• Stir in the coriander after turning off the heat.

Variations

• Adjust the sweetness: Start with less jaggery and add more to taste.
• Change the heat: Use fewer green chillies for a milder dal.
• Use oil: Replace the tempering ghee with oil as the recipe permits.
• Make it looser: Add extra water gradually when combining the dal and masala.
• Serve it differently: Pair the dal with rice or roti.

Common mistakes to avoid

• Adding spices over high heat: Lower the heat before adding the cumin, dried chillies, curry leaves and asafoetida.
• Rushing the tomatoes: Cook them until soft and the oil begins to separate before adding the dal.
• Burning the powdered spices: Stir the chilli powder and turmeric in briefly, then add the tomatoes.
• Making the dal too thick: Add water gradually when combining the cooked dal and masala.
• Over-sweetening: Add jaggery to taste rather than assuming the full amount will suit your preference.

How to store

Refrigerate leftover dal in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if it has thickened; heat until steaming throughout.

Frequently asked questions