Gujarati Sweet and Sour Dal

4.25 from 4 votes

The Khatti metti dal from Gujarati cuisine. This is prepared with toor dal and Sugar and Kokum plays a major role in adding the sour and sweet taste to the dal.

Prep Time10

Cook Time40

Total Time50

Course: Entree

Cuisine: Indian

Keyword: gujarati dal

Servings:

Calories: 67kcal

Author: Srividhya G

Ingredients

½ cup Toor dal
¼ tsp Turmeric Powder
2.25 cups Water
1 inch Ginger
2 Kokum
1 Tomato
½ tsp Red chili powder
10 Curry leaves 1 strand
2 tsp Oil
½ tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Fenugreek Seeds
1 Dried Red Chili
¼ tsp Hing
2 Cloves Cloves
1 inch Cinnamon
2 tsp Sugar
1 tsp Salt
2 tbsp Cilantro finely chopped

Instructions

Prep – Work

Soak the kokum in ¼ cup of water.
Chop the ginger, cilantro, and tomato.
Wash the toor dal and set aside.

Steps

Pressure Cooking the Dal

Pressure cook the washed toor dal by adding 2 cups f water and ¼ tsp of turmeric powder for up to 4 whistles.
Let it cool and mash the dal nicely.

Tempering

Heat a pan or kadai and add oil.
Once the oil is hot, add the mustard seeds, cumin seeds, and fenugreek seeds.
As they start to splutter, add the hing, red chili, cloves, cinnamon, curry leaves and chopped ginger.
Saute for a couple of minutes and then add the tomato.
Cook until the tomatoes are soft and mushy.
At the stage add the dal, sugar, salt, red chili powder and the soaked kokum along with the water.
Mix well and let it simmer for 10 minutes.
Finally, add a handful of cilantro and mix it once.
Serve hot with rice or roti.

Notes

I used only two kokum, but for this measure, you could add up to 4 kokum.
Also, I include more sugar than salt. It’s just our preference, and kiddo likes this way.
You can adjust the kokum, sugar, and salt so that the flavors are well balanced or adjust them as per your taste preference.
Instead of soaking the kokum, you can directly add it to the dal and pressure cook along with the dal. That infuses more flavors.

Nutrition