How to make Toor Nu Khatti Meethi Dal-SK Khazana -
A great and popular recipe of dal with the perfect balance of sweet and sour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Toor dal (तुवर दाल), jaggery
Cuisine : Gujarati
Course : Dals and Kadhis
For more recipes related to Toor Nu Khatti Meethi Dal-SK Khazana checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Ripe Mango Kadhi Jain Moong Ni Kadhi Ras No Fajeto Sambhar-SK Khazana
Toor Nu Khatti Meethi Dal-SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Toor Nu Khatti Meethi Dal-SK Khazana Recipe
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
Method
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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