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If you’ve ever tasted Gujarati Khatti Meethi Dal, you know it’s not just food—it’s comfort in a bowl. A perfect balance of tangy and sweet, this iconic dish from Gujarat turns simple lentils into a celebration of flavors. And the best part? It’s surprisingly easy to make.

What Makes Gujarati Dal So Special?

• Sweetness from jaggery
• Tang from tamarind or tomatoes
• Aromatic tempering of mustard seeds, curry leaves, and asafoetida
• A gentle kick from green chilies and ginger

It’s the kind of dish that makes you pause, smile, and say, “What’s in this? I need the recipe!”

How to Make Gujarati Khatti Meethi Dal

Ingredients:

• 1 cup toor dal (split pigeon peas)
• 1 tbsp oil or ghee
• ½ tsp mustard seeds
• ¼ tsp cumin seeds
• Pinch of asafoetida (hing)
• 1 sprig curry leaves
• 1 green chili (slit)
• 1 tsp grated ginger
• 1 medium tomato (chopped)
• 1 tbsp tamarind pulp (or juice of 1 lemon)
• 1 tbsp jaggery (adjust to taste)
• ½ tsp turmeric powder
• Salt to taste
• Fresh coriander for garnish

Method:

1. Pressure cook the toor dal with turmeric until soft. Mash and set aside.
2. In a pan, heat oil/ghee. Add mustard seeds, cumin, hing, curry leaves, green chili, and ginger.
3. Add chopped tomatoes and cook till soft.
4. Add the mashed dal, tamarind pulp, jaggery, salt, and water to adjust consistency.
5. Simmer for 10–12 minutes till flavors blend beautifully.
6. Garnish with fresh coriander and serve hot with steamed rice or roti.

Pro Tip:

For extra depth, add a pinch of garam masala or a dash of ghee just before serving.