Gujarati Dal Recipe | Quick Khatti Meethi Toor Dal | गुजराती खट्टी मीठी दाल | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Wash the toor dal 2-3 times until the water runs clear, then soak it for 30 minutes to an hour.
2. Soak a lemon-sized ball of tamarind in hot water while you prepare the rest.
3. Discard the soaking water, then put the dal in a pressure cooker with water, turmeric powder and salt.
4. Place a steel bowl on the dal, put the peanuts in it, close the cooker and cook on high flame for 4-5 whistles. Switch off the flame and let the pressure release naturally.
5. Open the lid, take out the peanuts and set them aside. Blend the dal with a whisk or emulsion blender until smooth.
6. Mash the soaked tamarind and strain it through a sieve to get the pulp.
7. Heat the ghee in a deep pan or stock pot over high flame. Add cumin, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves and ginger chilli paste, and stir-cook briefly.
8. Add the chopped tomato with salt and cook over high flame until mushy.
9. Add turmeric and Kashmiri red chilli powder, stir, then add the cooked dal and hot water to adjust the consistency. Keep it a little watery, as it will thicken as it simmers.
10. Add the tamarind pulp, jaggery and peanuts, and bring to a boil. Taste and adjust salt, tamarind and jaggery to balance sweet and sour.
11. Simmer until the dal is neither too thick nor too thin, then stir in the fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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