Name: Sweet and Sour Gujarati Dal/ Khati Mithi Gujarati Dal recipe by Neelam Barot at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: Toorr dal 1/2 cup; Water 2 + 1 glass; Dry kokam flower 3 - 4; Tomato 1/2; Groundnuts 8 - 10; Jaggery 1 small piece or 1 tbs grated; Green chilli 2; Fresh coriander leaves 2 tbs; Kashmiri red chilli powder 1 tsp; Turmeric powder 1/2 tsp; Dhaniya jeera powder 1 tbs; Achar masala 2 tbs; Salt as your taste; Rai 1/2 tsp; Dry red chilli 2; Cloves 2; Star anise 1; Hing 2 pinch full; Curry patta 8 - 10; Oil 2 tbs

ABOUT Sweet and Sour Gujarati Dal/ Khati Mithi Gujarati Dal RECIPE

This dal made from toor dal and various spices from your kitchen. In Gujarati cuisine people prefer to add little sweetness in their dishes. I prepared this sweet and sour dal which is regular in menu.

Ingredients Serving: 5

Toorr dal 1/2 cup
Water 2 + 1 glass
Dry kokam flower 3 - 4
Tomato 1/2
Groundnuts 8 - 10
Jaggery 1 small piece or 1 tbs grated
Green chilli 2
Fresh coriander leaves 2 tbs
Kashmiri red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Dhaniya jeera powder 1 tbs
Achar masala 2 tbs
Salt as your taste
Rai 1/2 tsp
Dry red chilli 2
Cloves 2
Star anise 1
Hing 2 pinch full
Curry patta 8 - 10
Oil 2 tbs

Instructions

Wash and soak dal into the water for 10 minute.
After that take a cooker add soaked dal and 2 glass of water, give 3 - 4 whistle. It takes around 15 to 20 minute.
Now take cooked dal into the deep vessel or handi and blend it.
Now add salt, dhaniya, jeera, groundnuts, jaggery , kokam flower and achar masala.
Now keep the vessel or handi on the flame for boiling.
For tadka take a small wok add oil for simmer then add rai.
When it starts to crackle add hing, cloves, star anis ,curry patta ,dry red chilli and turmeric powder.
Remove from the flame and add red chilli powder then give tadka.
Now add chopped green chilli and tomato.
Keep boiling on medium flame for 15/ 20 minute.
Check the thickness of dal according to your choice but make sure it should not be watery.
In last sprinkle the coriander leaves and serve hot with rice and roti.

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