Gujarati Sweet and Sour Dal

Sweet and Sour Gujarati Dal

I love rasam and dal, and I can’t get enough of rasam and dal. Rice and Rasam or Rice and dal both are a heavenly and comforting combo. Given the fact that they can be prepared quickly, I always look out for different dal and rasam recipes. Recently I shared Amti dal from Maharashtra, Cholar Dal from Bengal and Tomato Pappu from Andhra. Today I am going to share the khatti meethi, the sweet and sour dal from Gujarat.

When I tried the Amti dal, I couldn’t source kokum, so I replaced it with tamarind and prepared the dal. But as I started to plan for my Gujarati Thali recipes, I realized that kokum is the key ingredient for adding the sourness and decided to buy it. I found them in my local, Indian grocery store and bought a big pack. 

So what’s kokum?

(The picture of kokum is in all my dal images, sorry missed to take one individually. Will update soon).According to Livestrong, Kokum, whose botanical name is Garcinia indica, is an ornamental fruit tree native to India. It is a tiny fruit turns from red to dark purple as it ripens, and is harvested and dried in the spring. The fruit and the dried fruit fall under the “healing spices” category, and it is widely used in Ayurveda. As it is the native of Western Ghats, it is popularly known as Malabar tamarind. Kokum is used a souring agent in Goan, Konkani, Maharashtrian, Gujarati, and also in Karnataka cuisine.

Ok, now back to the recipe, surprisingly I did not prepare this recipe in the Instant Pot. I made this on the stove-top using the pressure cooker.    Sweet and Sour Gujarati Dal Here is how I made,

Ingredients:

  • Toor dal – 1/2 cup
  • Turmeric Powder – 1/4 tsp
  • Water – 2 cups + 1/4 cup
  • Ginger – 1-inch piece
  • Kokum – 2
  • Tomato – 1
  • Red chili powder – 1/2 tsp
  • Curry leaves – 1 strand
  • Oil – 2 tsps
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1 tsp
  • Fenugreek Seeds – 1/4 tsp
  • Dried Red Chili – 1
  • Hing – 1/4 tsp
  • Cloves – 2
  • Cinnamon – 1-inch piece
  • Sugar – 2 tsp
  • Salt – 1 tsp
  • Cilantro – a handful

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.

Sweet and Sour Gujarati Dal

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.

Sweet and Sour Gujarati Dal

Gujarati Sweet and Sour Dal
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.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Toor dal - 1/2 cup
  2. Turmeric Powder - 1/4 tsp
  3. Water - 2 cups + 1/4 cup
  4. Ginger - 1-inch piece
  5. Kokum - 2
  6. Tomato - 1
  7. Red chili powder - 1/2 tsp
  8. Curry leaves - 1 strand
  9. Oil – 2 tsps
  10. Mustard Seeds - 1/2 tsp
  11. Cumin Seeds - 1 tsp
  12. Fenugreek Seeds - 1/4 tsp
  13. Dried Red Chili - 1
  14. Hing - 1/4 tsp
  15. Cloves - 2
  16. Cinnamon - 1-inch piece
  17. Sugar - 2 tsp
  18. Salt - 1 tsp
  19. Cilantro - a handful
Prep – Work
  1. Soak the kokum in ¼ cup of water.
  2. Chop the ginger, cilantro, and tomato.
  3. Wash the toor dal and set aside.
Steps
    Pressure Cooking the Dal
    1. Pressure cook the washed toor dal by adding 2 cups f water and ¼ tsp of turmeric powder for up to 4 whistles.
    2. Let it cool and mash the dal nicely.
    Tempering
    1. Heat a pan or kadai and add oil.
    2. Once the oil is hot, add the mustard seeds, cumin seeds, and fenugreek seeds.
    3. As they start to splutter, add the hing, red chili, cloves, cinnamon, curry leaves and chopped ginger.
    4. Saute for a couple of minutes and then add the tomato.
    5. Cook until the tomatoes are soft and mushy.
    6. At the stage add the dal, sugar, salt, red chili powder and the soaked kokum along with the water.
    7. Mix well and let it simmer for 10 minutes.
    8. Finally, add a handful of cilantro and mix it once.
    9. Serve hot with rice or roti.
    Notes
    1. I used only two kokum, but for this measure, you could add up to 4 kokum.
    2. Also, I include more sugar than salt. It’s just our preference, and kiddo likes this way.
    3. You can adjust the kokum, sugar, and salt so that the flavors are well balanced or adjust them as per your taste preference.
    4. Instead of soaking the kokum, you can directly add it to the dal and pressure cook along with the dal. That infuses more flavors.
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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