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    Home » Dals | Lentils & Legumes » Gujarati Sweet and Sour Dal

    Gujarati Sweet and Sour Dal

    Posted on March 21, 2017 · Last Updated on October 29, 2022 · By Srividhya G · 1 Comment

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    Love Dal? Then try this khatti meethi, the sweet and sour dal from Gujarat made with split pigeon peas or toor dal. Here is the simple Gujarati dal recipe bursting with flavors.

    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 I can prepare them 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. Also check out recipe for dal tadka with kasoori methi too. 

    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 main ingredient in the dal 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 that 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. Kokum is used as 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 DalHow to Make Gujarati Dal?

    Ingredients:

    • Toor dal – ½ cup
    • Turmeric Powder – ¼ tsp
    • Water – 2 cups + ¼ cup
    • Ginger – 1-inch piece
    • Kokum – 2
    • Tomato – 1
    • Red chili powder – ½ tsp
    • Curry leaves – 1 strand
    • Oil – 2 tsps
    • Mustard Seeds – ½ tsp
    • Cumin Seeds – 1 tsp
    • Fenugreek Seeds – ¼ tsp
    • Dried Red Chili – 1
    • Hing – ¼ 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 adapt 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

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    4.25 from 4 votes

    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.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    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

      Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 598mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 438IU | Vitamin C: 54mg | Calcium: 35mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel
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      Filed Under: Dals | Lentils & Legumes Tagged With: arhar dal tadka, dal recipes, dal with kokum, easy, Easy ones, gujarati dal recipe, gujarati recipe, gujarati recipes, gujarati special, gujarati sweet and sour dal, homemade gujarati dal, how to prepare khatti meethi dal, indian dal recipes, khatti meethi dal, khatti meethi gujarati dal recipe, simple recipes, toor dal recipe

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