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Friday, November 20, 2009

Khatti-Mithi Dal - Gujarati Dal

This dal as the name refers is little khatti (sour) little mithi(sweet). It is another way of preparing our Tuvar dal ( Arhar, toor, Split red gram). I love this recipe for its simplicity and ease of preparation. Another thing I like about it is I can use peanuts in this. So its an easy and healthy dish.

This is also known as Gujarati dal. This is my MIL 's recipe. I did tweak it a little though. Had to learn this dal as my husband simply loves it. For a North Indian this was a different way to make it. I know when we just married and whenever I made Tuvar dal , my husband would just sneak in the kitchen and add a little sugar or jaggery to the dal when it was simmering. I would think silly me why does my dal taste sweet..must be the water here in the US. Until I found out..Since then decided to make this dal once in a while just like his mom did...This is his Comfort food. Now even I and my kids love it .

Now for many of us this could be an acquired taste as it does require a little jaggery in it. But if you skip it it will still taste good.

1) 1 cup Tuvar Dal
2) 1/3 cup peanuts
3) 1/2 cup chopped tomatoes
4) 4-5 green chillies slit
5) 1 inch piece of ginger chopped
6) 1 piece of jaggery around 2 tablespoons (optional)
7) 1 teaspoon turmeric powder
8) 1 teaspoon red chilli powder
9) 1/2 teaspoon cumin-cilantro powder
10) 1/2 teaspoon mustard seeds
11) 1/2 teaspoon cumin seeds
12) 1/2 teaspoon fenugreek seeds(methi)
13) pinch of asaf0etida (hing)
14) 4-5 curry leaves
15) 1-2 whole red chillies
16) salt to taste
17) 2 tablespoons freshly squeezed lime juice (adjust the amount to taste)
18) Oil for tempering

1)Wash Tuvar dal in a pressure cooker and add peanuts,chopped tomatoes, ginger, green chillies, and about 6 cups of waters. Add Salt and turmeric.

2) Pressure cook until dal is slightly overcooked so it looks like its well blended.
3) Now add a piece of crushed jaggery to this dal. Cook for 2-3 minutes till the jaggery dissoves.
4) Lets get ready for the tempering. I always like to keep the ingredients handy so I don't forget to add anything and there's less clutter on my kitchen counter and lastly my tempering doesn't get burnt trying to find the various ingredients .
5) Heat 1 tablespoon oil in a tempering pan or small pan. Add mustard seeds. When they splutter add cumin seeds, fenugreek seeds(methi). Fry for about half a minute then add whole chillies. Followed by curry leaves and then add hing. Remove pan from the flame and while oil is still hot add red chilli powder and cumin-cilantro powder. Add the tempering/seasoning to the dal.
6) Cook the dal for about 2-3 minutes. Add the freshly squeezed lime juice. Garnish with freshly chopped Cilantro.
7) Ready to serve with Rice, Papad and Pickle.
Now its Award Time :
My dear Blogger Friend Sangeetha @ Kothiyavunu. com has been kind enough to let her fellow bloggers share this award with her. She received it from our dear fellow blogger PreethVijay @ Luscious Indian Recipes.

Thank you both, Happy Blogging.
In the Spirit of Sharing and giving let me dedicate this recipe to all my fellow bloggers.