Gujarati Dal Recipe (Khatti Meethi Dal - Instant Pot)

A bowl of rice topped with Gujarati Dal garnished with cilantro, next to a serving bowl filled with more Gujarati Dal, with green chilies on the side.

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Gujarati Dal Recipe (Khatti Meethi Dal - Instant Pot)

Sweet, salty, and tangy Gujarati dal with a smooth, thin consistency. This comforting vegan dal is easy to make and perfect with rice for a cozy meal.

Prep Time30

Cook Time35

Instant Pot Cook Time8

Total Time1 13

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Author: Nisha Kapur

Ingredients

For Toor Dal

1 cup toor dal uncooked
2.5 cups water
1/2 tsp turmeric powder
1 tsp salt
1/4 cup unsalted peanuts add to a small steel bowl (see image)

For Tadka (tempering)

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp methi seeds
2 dry red chilies
1 green chili slit
7 curry leaves
1 inch cinnamon stick
3 cloves
5 kokum
add cooked peanuts
1 inch ginger chopped
1 roma tomato chopped
1/2 tsp turmeric powder
1 tsp kashmiri red chili powder
salt to taste
2 cups water
add blended dal
1 tbsp jaggery
juice of 1/2 a lemon add more if needed
handful fresh cilantro chopped

Instructions

Cook Dal in Instant Pot & Blend. Wash and soak the toor dal for at least 30 minutes. Add the soaked dal to the Instant Pot along with salt, turmeric, and water. Place a trivet inside and set a small steel bowl with peanuts on top. Pressure cook on high for 8 minutes, then allow a natural release. Once done, carefully remove the peanuts and trivet. Blend the dal with an immersion blender until smooth and set aside.
Prepare the Tadka (Tempering). Heat oil in a medium pot over medium heat until shimmering. Add mustard seeds and let them crackle, then sauté methi seeds and cumin seeds briefly. Add dry red chilies and green chilies, followed by curry leaves - cover immediately as they splutter. Once settled, add kokum, cooked peanuts, and ginger, sautéing each for a few seconds to build flavor.
Add Tomatoes. Add the chopped tomatoes and season with salt. Cook for 1–2 minutes until slightly softened, then stir in turmeric and Kashmiri chili powder. Cook for another minute to enhance color and flavor.
Add Cooked Dal to Tadka. Pour in the blended dal along with water and mix well. Add jaggery and a squeeze of lemon juice, then taste and adjust salt as needed. Cover and simmer on low to medium heat for about 20 minutes. Finish with freshly chopped cilantro and serve hot with jeera rice.

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