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.

Sanjeev Kapoor

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

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.