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  • Writer's pictureDEVANSHI DOSHI

Toor Nu Khatti Meethi Dal

Author: Jain Recipes Category:- Sweet & Sour, Cuisine: Indian

Yields: 4 Serving

Difficulty: Medium

Prep Time: 20 Mins

Cook Time: 20 Mins

Total Time: 40 Mins


Toor dal 1 1/2 cups

jaggery 1 1/2 tablespoons

turmeric powder 1/2 teaspoon

salt to taste

raw peanuts 2 tablespoons

tomato small, finely chopped 1

fresh coriander leaves chopped 2 tablespoons

lemon juice 2 tablespoons

oil 1 tablespoon

mustard seeds 1 teaspoon

cumin seeds 1/2 teaspoon

asafoetida 1/4 teaspoon

cloves 2

green chillies slit 2-3

curry leaves 8-10

button red chillies dried 2-3

red chilli powder 1/2 teaspoon


Step 1.Take toor dal and wash it with water for 2-3 times. Transfer into a pressure cooker with sufficient water and cook for 2-3 whistles.

Step 2.Open the cooker once the pressure has reduced completely, transfer the cooked gram in a deep non-stick pan and whisk well. Add ½ cup water and continue to whisk till smooth.

Step 3.Add turmeric powder, salt and jaggery into the cooked gram mixture and mix well. Allow the mixture come to a boil.

Step 4.Add peanuts, tomato, chopped coriander and lemon juice and mix well. Cook for 2-3 minutes.

Step 5.Meanwhile, heat oil in a tempering pan, add mustard seeds and let them splutter, add ½ tsp cumin seeds and let them change colour. Add asafoetida, cloves, green chillies and curry leaves, dried button dried red chillies and red chilli powder and take the pan off the heat.

Step 6.Transfer the tempering into the dal and mix well. Cook for a minute and take the pan off the heat. Transfer into serving bowl and serve hot garnished with coriander.

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