Khatti Meethi Dal: Tangy-Sweet Dal that Sings!

Khatti Meethi Dal is a classic Gujarati dal that’s a medley of sweet, tangy, and mildly spiced flavors. Cooked with toor dal, tomatoes, jaggery, and a signature tempering, it’s perfect with rice or rotli and is the soul of a Gujarati thali.

Ingredients:

• 3/4 cup toor dal (arhar dal)
• 2 medium tomatoes, chopped
• 2 tbsp peanuts (optional)
• 2–3 kokum pieces (or 1 tbsp lemon juice/tamarind pulp)
• 1/4 tsp turmeric powder
• 2 tsp ginger-green chili paste
• 2 tbsp jaggery (or to taste)
• Salt to taste
• 3 cups water

For Tempering:

• 1 tbsp ghee or oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 8–10 curry leaves
• 1–2 dry red chilies

Method:

1. Pressure cook toor dal (and peanuts if using) until soft.
2. Mash dal, add tomatoes, turmeric, ginger-chili paste, kokum, salt, jaggery, and water. Simmer 10–12 minutes.
3. Heat ghee in a small pan, add mustard, cumin, hing, curry leaves, and dry red chilies for tempering.
4. Pour tempering over dal, mix well. Serve hot, garnished with coriander.

Tips:

• Balance sweet and tang by adjusting jaggery and lemon/kokum.
• Serve with steamed rice, papad, and batata nu shaak for a complete meal.
• Add small cubes of bottle gourd for variety.