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Sweet and Sour Lentil Recipe

Updated on August 29, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Sweet and Sour Lentil

This dal or lentil is famous authentic Gujarati recipe where it is popularly known an Khatti Meethi dal (khatti means sour and meethi means sweet). Very healthy with lentils and tasty with Indian spices. It is packed with all types of taste in it. It has spiciness, sourness and sweetness too. Super simple which takes very less time and effort to prepare. Perfect for lunch. Makes your meal very comforting and heavenly.

Dry kokum is used to give sourness to this dal. The scientific name of kokum is garcinia indica. This is widely used in Ayurveda. This is used as souring agent in this dal. The unique sour taste of the kokum makes the dish so delicious. But if you don't have kokum, use tamarind or lemon juice.

You can adjust the ingredients as per your preference to balance the taste between sour, sweet and spicy.

Sweet and Sour Lentil
Sweet and Sour Lentil

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 3 people 1/2 cup of lentils

Ingredients

  • 1/2 cup toor dal or split pigeon pea lentils, rinsed and soaked for 15 minutes
  • 2-3 cups water, to cook dal
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1-2 tomatoes, washed and chopped
  • 2-3 tablespoons fresh coriander leaves, washed and finely chopped
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds or jeera
  • 1-2 tablespoons oil or ghee
  • 1-2 strings fresh curry leaves
  • 1/4 teaspoon asafoetida or hing
  • 1-2 green chilies, slit lengthwise or chopped
  • 1 teaspoon red chili powder, or to taste
  • 1/2 teaspoon garam masala powder, or to taste
  • 4-5 dry kokums, or you can use lemon juice or tamarind extract
  • 1-2 tablespoons jaggery, or use sugar

How to make sweet and sour lentil

  1. In a bowl, take 1/2 cup of toor dal or split pigeon pea lentils, rinse it thoroughly for 2-3 times using fresh water and soak it for 10-15 minutes or more ( soaking lentils fastens the cooking).
  2. After soaking, transfer this lentil to the cooker, add 1 cup of water or water enough to cook the lentil. Add 1/2 teaspoon of turmeric powder and a pinch of salt. Close the lid of cooker and take 4-5 whistles or until lentils cooked properly. Switch off the flame and let the pressure settles on its own (you can cook lentils in pot too).
  3. Meanwhile, wash and chop 1-2 tomatoes and 2-3 tablespoons of fresh coriander leaves. Keep aside.
  4. Once the pressure settles naturally, open the lid and mash the lentils properly using hand blender, masher or back of ladle till smooth and mushy. Add 1 cup of water and keep aside.
  5. In a pan heat 1-2 tablespoons of oil or ghee, splutter mustard and cumin seeds. Add 1-2 strings of fresh curry leaves and 1/4 teaspoon of hing or asafoetida. Add 1-2 slit or chopped green chilies. Fry everything for a minute.
  6. Add cooked and mashed dal to the seasoning, add chopped tomatoes and coriander leaves. Let it comes to boil in a medium flame.
  7. Add 1 teaspoon of red chili powder and 1/2 teaspoon of garam masala powder (adjust as per taste). Mix well.
  8. Add 4-5 dried kokum and 1-2 tablespoons of jaggery (or add sugar). Add salt to taste. Mix everything well and boil it in medium low flame for 4-5 minutes or until flavors are melded. Switch off the flame. Garnish with more coriander leaves (optional).
  9. Serve hot this dal with rice and enjoy.

How to make sweet and sour lentil with pictures

In a bowl or vessel, take 1/2 cup of split pigeon pea lentils or toor dal. Wash thoroughly in water for 2-3 times.
In a bowl or vessel, take 1/2 cup of split pigeon pea lentils or toor dal. Wash thoroughly in water for 2-3 times.
Soak lentils in enough water for 10-15 minutes (or more) to fasten the cooking.
Soak lentils in enough water for 10-15 minutes (or more) to fasten the cooking.
After soaking, drain all water and trasnfer it to the cooker.
After soaking, drain all water and trasnfer it to the cooker.
Add 1 cup of water or enough to cook lentils, add 1/4 teaspoon of turmeric powder, salt to taste.
Add 1 cup of water or enough to cook lentils, add 1/4 teaspoon of turmeric powder, salt to taste.
Close the lid and take 4-5 whisltes. Switch off the flame and let the pressure settles naturally.
Close the lid and take 4-5 whisltes. Switch off the flame and let the pressure settles naturally.
Meanwhile, wash and chop 1-2 tomatoes and 2-3 tablespoon of fresh coriander leaves. Keep aside.
Meanwhile, wash and chop 1-2 tomatoes and 2-3 tablespoon of fresh coriander leaves. Keep aside.
Take 4-5 dry kokum in a bowl and keep aside.
Take 4-5 dry kokum in a bowl and keep aside.
Take 1-2 tablespoons of jaggery (or sugar) in a bowl. Keep aside.
Take 1-2 tablespoons of jaggery (or sugar) in a bowl. Keep aside.
When the pressure of the cooker settles naturally, open the lid of the cooker. Lentil is cooked by now.
When the pressure of the cooker settles naturally, open the lid of the cooker. Lentil is cooked by now.
Using masher, hand blender or back of the ladle mash the dal properly till it turns smooth and mushy.
Using masher, hand blender or back of the ladle mash the dal properly till it turns smooth and mushy.
Add about 1 cup of water to the mashed lentils, mix well and keep aside.
Add about 1 cup of water to the mashed lentils, mix well and keep aside.
In a pan, add 1-2 tablespoon of oil or ghee, add 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.
In a pan, add 1-2 tablespoon of oil or ghee, add 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter.
Add 1-2 strings of fresh curry leaves, 1/4 teaspoon of hing or asafoetida and 1-2 split or chopped green chilies (adjust as per taste). Fry fro a minute.
Add 1-2 strings of fresh curry leaves, 1/4 teaspoon of hing or asafoetida and 1-2 split or chopped green chilies (adjust as per taste). Fry fro a minute.
To this seasoning, add cooked and mashed dal. Mix properly.
To this seasoning, add cooked and mashed dal. Mix properly.
Add chopped tomatoes and coriander leaves.
Add chopped tomatoes and coriander leaves.
Let it comes to boil at medium flame.
Let it comes to boil at medium flame.
Add 1 teaspoon of red chili powder and 1/2 teaspoon of garam masala powder (or as required).
Add 1 teaspoon of red chili powder and 1/2 teaspoon of garam masala powder (or as required).
Add dry kokums to this dal (if you do not have kokums add lemon juice or tamarind paste).
Add dry kokums to this dal (if you do not have kokums add lemon juice or tamarind paste).
Also add 1-2 tablespoon of grated or powdered jaggery (you can even add sugar).
Also add 1-2 tablespoon of grated or powdered jaggery (you can even add sugar).
Add more salt and water if required. Let it cook in medium low flame for 4-5 minutes or until flavors are melded. Stir in between. Switch off the flame.
Add more salt and water if required. Let it cook in medium low flame for 4-5 minutes or until flavors are melded. Stir in between. Switch off the flame.
Garnish with more coriander leaves if you want. Serve hot with rice and enjoy.
Garnish with more coriander leaves if you want. Serve hot with rice and enjoy.

Notes

  1. If you feel your dal is too sour, add more jaggery or sugar to balance the taste.
  2. You can replace kokum with tamarind extract or lemon juice. But kokum gives the different and best taste.
  3. This dal is usually prepared in thin consistency, but if you want you can adjust consistency as per your preference.
  4. Adding ghee in tempering enhances the flavor of this dish.
  5. Cook lentils very well to get perfect smooth dal.
  6. Instead of pressure cooking, you can cook lentils in pot till mushy. Stir in between and make sure it does not stick to the bottom of the pot.
  7. You can even soak lentils in hot water for 5 minutes and use. This also makes lentils cook faster.
  8. Instead of kokum you can use kokum extract too. Just soak 2-3 pieces of dry kokum in hot water for 5-10 minutes, squeeze the juice and add it to the dal (strain the pulp and discard after extracting the kokum juice).

Nutrition Facts
Serving size: 1
Calories 65
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 1 g5%
Carbohydrates 8 g3%
Sugar 2 g
Fiber 1 g4%
Protein 1 g2%
Sodium 595 mg25%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      10 months ago from Bengaluru

      Yes Amy. It tastes really nice. Please do try. I hope you will like it.

      Thanks for reading my article.

    • Amrutha Das profile image

      Amy 

      10 months ago

      Hi Shwetha!

      This sounds really good. I'd like to try it someday. Thanks for sharing this great recipe.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      11 months ago from Bengaluru

      Thank you.

    • Danny Fernandes profile image

      Danny 

      11 months ago from India

      One more classic addition to your hubs Shwetha. Well documented.

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