Gujarati Khatti Mithi Dal


  • Toor dal (Yellow Pigeon Pea)-1cup
  • Turmeric powder (haldi)-½tsp
  • Salt-1tsp
  • Jaggery (gud)-1tbsp
  • Dates (khajur)-2
  • Cashew nuts (kaju)-1tsp(optional)
  • Peanuts-1Tsp
  • Tamarind paste (Imali)- 1tsp
  • Red chili Powder- 2tsp
  • Tomato- 1small
  • Green Chilly-2
  • Ginger-2-3 slice
  • Clove-3
  • Cinnamon-½inch
  • Dried Red chili-1
  • Curry leaves-4
  • Kasuri Methi (dried fenugreek leaves) -1tsp
  • Methi seeds (Fenugreek seeds) – ½tsp
  • Mustard seeds (Rai)-1tsp
  • Asafetida (Hing) – ½tsp
  • Oil-1tbsp
  • Water-2-3 cups


  1. To Boil Toor Daal: Take toor dal and 2 cups of water in a pressure cooker, and pressure cook for 4 whistles.
  2. Transfer Boiled Dal into a bowl – add 1 cup of water and whisk until it becomes lump free and smooth or use hand blender to blend the dal.
  3. Heat a pan and transfer the dal mixture, add salt, methi seeds and haldi, and ½cup water -mix well and let it boil for 10 mins on low flame.
  4. Add jaggery, Tamarind Paste, Cashew, peanuts, Green chili, Ginger, dates – mix well and cook for 5-7 mins,
  5. To prepare Tadka- Take some oil and heat on medium flame – Then Add Mustard seeds, when mustard seeds starts popping  add cloves, cinnamon, dried red chili, Kasuri methi, Hing(asafetida), and red chili powder. Turn off the flame after few seconds.
  6. Add the tadka into the dal and mix well. Then add chopped tomato, add some water and let it boil for 10 mins.
  7. Garnish with coriander leaves and serve hot with roti, sabji and rice.
for more click on youtube video below:


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