Ingredients with Measurements:
- 1 cup split yellow lentils (toor dal)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2 tablespoons tamarind paste
- 2 tablespoons jaggery (or brown sugar)
- Salt, to taste
- Water, as needed
- 2 tablespoons oil
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Rinse the lentils in cold water until the water runs clear. Soak the lentils in water for 30 minutes.
2. In a pressure cooker or a large pot, heat the oil over medium heat. Add cumin seeds and mustard seeds and let them splutter.
3. Add chopped onions and green chilies and sauté until the onions turn translucent.
4. Add ginger and garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well and cook for a minute.
7. Add the soaked lentils and mix well. Add enough water to cover the lentils.
8. If using a pressure cooker, cook for 3-4 whistles or until the lentils are cooked. If using a pot, cover and cook until the lentils are soft and fully cooked.
9. Once the lentils are cooked, add tamarind paste, jaggery, and salt. Mix well and cook for another 5-10 minutes.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 28g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Toor dal can be substituted with any other split lentils or yellow split peas.
- Jaggery can be substituted with brown sugar or honey.
- Green chilies can be substituted with red chili flakes or powder.
Variations:
- Add vegetables like spinach, carrots, or potatoes to make it more nutritious.
- Use coconut milk instead of water for a creamier texture.
- Add a dollop of yogurt on top for a tangy twist.
Tips and tricks:
- Soaking the lentils beforehand reduces the cooking time and makes them easier to digest.
- Adjust the sweetness and sourness according to your taste.
- Add more water if the dal is too thick.
Storage instructions:
Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal in a pot over medium heat until heated through. Add water if it's too thick.
Presentation ideas:
Serve the dal in a bowl with a spoonful of ghee on top.
Garnishes:
Fresh coriander leaves, chopped
Pairings:
Rice, roti, naan, or bread
Suggested side dishes:
Cucumber raita, papad, or pickles
Troubleshooting advice:
- If the dal is too thick, add more water.
- If the dal is too sour, add more jaggery or sugar.
- If the dal is too sweet, add more tamarind paste or lemon juice.
Food safety advice:
Make sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
Food history:
Dal Khatti Meethi is a popular dish from the Indian state of Maharashtra. It's a sweet and sour lentil soup that's commonly served with rice or roti.
Flavor profiles:
Sweet, sour, spicy, and savory
Serving suggestions:
Serve the dal hot with rice or roti.
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Region: Indian