Yoga Life
Gujarati Khatti Meethi Dal
A light, comforting no-onion no-garlic Gujarati khatti meethi dal from the Wholesome Living Through Food series — sweet, tangy toor dal tempered in ghee.
Gujarati khatti meethi dal is a gently sweet-and-sour toor dal, made without onion or garlic and balanced with tamarind and jaggery. Tempered in ghee with peanuts, spices and curry leaves, it's light on the stomach and comforting — a sattvic dish that pairs beautifully with warm rice after practice.
Ingredients
- 1 cup toor (arhar) dal, soaked 30 minutes
- 1/4 tsp turmeric powder
- Salt, to taste (about 1 tsp)
- 2 tbsp ghee (or oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek (methi) seeds
- 2 tbsp peanuts
- 1 dried red chilli, halved
- 1/4 tsp asafoetida (hing)
- 2 green chillies, slit
- A small piece of ginger, chopped
- A few curry leaves
- 1 large tomato, chopped
- 1 tbsp tamarind puree
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 2 tbsp jaggery (adjust to taste)
- 1 cup water, to adjust consistency
- Fresh coriander leaves and a few drops of lemon juice, to finish
Method
- 1
Pressure-cook the soaked toor dal with turmeric and 1/4 tsp salt until soft (about 5-6 whistles). Whisk smooth and creamy; keep aside.
- 2
Heat the ghee in a pan and add the mustard, cumin, fenugreek, peanuts and red chilli. Once the mustard crackles, add the hing, green chillies, ginger and curry leaves and roast.
- 3
Add the chopped tomato and cook 2-3 minutes until mushy. Stir in the tamarind puree, salt, red chilli powder and coriander powder.
- 4
Add the jaggery and let it melt, then gently stir in the cooked dal on a low flame. Add about 1 cup water to adjust consistency.
- 5
Check the seasoning and balance of salt and jaggery, cover and simmer on medium-low for about 5 minutes. Finish with fresh coriander and a few drops of lemon juice. Serve with warm rice.
Presented by Hema Subramanian in the Wholesome Living Through Food series. Taste and adjust the jaggery and tamarind at the end — the dish should sit in gentle balance between sweet and tangy.
Why it's nourishing
Toor dal is a protein- and fibre-rich lentil, and this no-onion, no-garlic preparation makes a light, sattvic dish that's easy on the stomach. The gentle balance of tamarind and jaggery makes it comforting and satisfying — a nourishing dal to enjoy with warm rice as part of balanced, mindful eating.
More recipes from Hema Subramanian and The Home Cooking Show →
Frequently asked questions
- Why no onion or garlic?
- This is a sattvic-style preparation — many yogic and traditional Gujarati kitchens leave out onion and garlic. The dal gets its depth from the ghee tempering, tamarind and jaggery instead.
- How do I balance the sweet and sour?
- Add the jaggery and tamarind gradually and taste as you go. Adjust either one at the end until it sits in a gentle sweet-tangy balance you like.
References
- Classical textBhagavad Gita 17.8-10 — sattvic food that nourishes life, strength and health— The yogic view that wholesome, simple food supports a clear mind and healthy body.