By Suprita Mitter
June 24, 2024
This Khatta-Meetha lentil curry is a staple in most Gujarati homes. It blends the sweetness from jaggery with the tanginess of tamarind to make a delicious dish.
1 cup toor dal (split pigeon peas) 1 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds 1/4 tsp asafoetida (hing) 2-3 green chilies 1 small piece of ginger 1-2 tomatoes
1/4 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp ground coriander 1/2 tsp ground cumin 1 tsp jaggery 1 tbsp tamarind paste Fresh coriander leaves
In a pressure cooker, add rinsed dal and 2 cups of water. Cook for 4-5 whistles. Once cooked, mash the dal lightly with a spoon.
In a pot, heat oil and add mustard seeds. Add the cumin seeds and hing. Add the slit green chilies and grated ginger.
Add the chopped tomatoes and cook until they become soft. Add turmeric powder, red chilli powder, ground coriander, and ground cumin.
Add the mashed dal and mix well. Add 1-2 cups of water. Then add the grated jaggery and tamarind paste.
Bring the dal to a boil. Reduce the heat and let it simmer for 10-15 minutes. Garnish with chopped coriander.