Sweet & Sour Daal / Khatti Meethi Daal Recipe

Ingredients

  • 1 Cup Bengali grams pulse (Chana Daal)
  • 100 gram beet root (Chukander)
  • 50 gram groundnuts
  • 1 tea spoon mustard seeds
  • 1/2 tea spoon cumin (jeera) seeds
  • 2 dried dates
  • 50 gram jaggery (gur)
  • 1/2 cup tamarind (imli) juice
  • 1 tea spoon turmeric powder
  • 2 tea spoon coriander (dhania) powder
  • 6-7 curry leaves (kadi patta)
  • 1 piece cinnamon (dalchini)
  • 2 tea spoon cloves (loung)
  • 1 tea spoon clarified butter (ghee)
  • 1 table spoon chopped coriander
  • 1 tea spoon salt
  • a pinch of asafoetida (heeng)
  • 2-3 chilli paste

Preparation Method

  1. Rinse Bengali grams pulse and add beet root pieces to it and cook in a cooker.
  2. Add turmeric powder, salt, coriander powder, jiggery, dry dates, tamarind juice, curry leaves,    groundnuts, and chilli paste. Boil it again.
  3. Now Heat oil in separate pan and add asafoetida, cloves, butter, cumin seeds, mustard seeds & cinnamon.
  4. Add to the pulse and cook for 5 minutes.
  5. Garnish with coriander and serve.