खट्टी मिठी दाल | Khatti Meethi Dal | Sanjeev Kapoor Khazana

Try this sweet & tangy dal recipe which is a very popular version from the Gujarati cuisine.
KHATTI MEETHI DAL

Ingredients

2-3 kokum petals
2 tsps chopped jaggery
1 cup pigeon peas, soaked for 20 minutes and drained
½ tsp asafoetida (hing)
½ tsp fenugreek seeds (methi dana)
¼ cup raw peanuts
½ tbsp green chilli-ginger paste
8-10 curry leaves
1 large tomato, finely chopped
1 tsp red chilli powder
¼ tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
For tempering
2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida
3-4 dried button red chillies
2 tbsps chopped fresh coriander leaves

Method

1. Put pigeon peas in a pressure cooker and add pigeon peas, asafoetida, fenugreek seeds, raw peanuts and 2 cups water and cook under pressure till 3-4 whistles are given out. Open the cooker once the pressure is reduced completely and transfer into a deep pan.
2. Place the deep pan on heat, add green chilli-ginger paste, curry leaves, jaggery, kokum petals and tomato and mix well.
3. Add red chilli powder, turmeric powder, cumin powder, coriander powder, and salt and mix well. Cook for 8-10 minutes on low heat.
4. Mash the mixture using wooden churner and take the pan off the heat.
5. For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, dried button red chillies and coriander leaves and pour the tempering over the dal and cover to let the flavor infuse for 1 minute.
6. Transfer into a serving bowl and serve hot.

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