Gujarati Dal Recipe | Quick Khatti Meethi Toor Dal | Gujarati Khatti Meethi Dal | Chef Sanjyot Keer скачать в хорошем качестве

Gujarati Dal Recipe | Quick Khatti Meethi Toor Dal | Gujarati Khatti Meethi Dal | Chef Sanjyot Keer

Full written recipe - Gujarati Dal (Khatti Meethi Dal) Prep time: 10-15 minutes Cooking time: 20-25 minutes Serves: 3-4 people Ingredients: Boiled Whole Dal TOOR DAL | Tur Dal 1 CUP TAMARIND | tamarind 2 TBSP HOT WATER | Hot water AS REQUIRED SALT | SALT TO TASTE TURMERIC POWDER | turmeric powder 1/2 TSP WATER | WATER 3 CUPS PEANUTS | peanuts 2 TBSP Tempering & Final Cooking GHEE | Ghee 2 TBSP MUSTARD SEEDS | Rye 1/2 TSP CUMIN SEEDS | cumin seeds 1/2 TSP CINNAMON STICK | Cinnamon 1/2 INCH CLOVES | Cloves 3-4 NOS. RED CHILLI | Red Pepper 2 NOS. FENUGREE SEEDS | Fenugreek seeds A PINCH ASAFOETIDA | Asparagus 1/2 TSP CURRY LEAVES 15 NO. GINGER CHILI PASTE | ginger chili paste 1 TBSP TOMATOES | 1 TOMATO MEDIUM SIZED. (CHOPPED) SALT | SALT A TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | Kashmiri Red Chili Powder 1/4 TSP HOT WATER | Hot Water AS REQUIRED TAMARIND PULP | tamarind pulp 4 TBSP JAGGERY | Molasses 2-3 TBSP FRESH CORIANDER | Green Coriander A HANDFUL (CHOPPED) Method: Wash the toor dal 2-3 times until the added water turns clear & soak for 30 minutes to an hour. Add a large lemon sized ball of tamarind into a bowl, add hot water & let it soak until you do the further processes. Once soaked, discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt. Place a steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over high flame for 4-5 whistles, then switch off the flame & let the cooker de-pressurize. Once de-pressurized open the lid, remove the peanuts & set them aside, then blend the dal using a whisk or an emulsion blender. Mash the soaked tamarind to remove all of its pulp & then strain it using a sieve to get tamarind pulp. To prepare the tempering, set a deep pan or a stock pot over high flame & once it gets hot add in the ghee & let the ghee heat as well. Once the ghee gets hot add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, ginger chilli paste, stir & cook over high flame briefly. Next, add the tomatoes with salt and cook over high flame until the tomatoes turn mushy. Add turmeric powder & kashmiri red chilli powder, stir well & add the cooked toor dal, add hot water to adjust the consistency. Add tamarind pulp, jaggery & the peanuts, let the dal come to a boil, then taste & add salt according to your preference. Gujarati dal is not at all about only sweetness, it needs to have the right balance of jaggery & tamarind. Cook till the dal reaches the right consistency, it should not be too thick nor too thin & lastly add fresh coriander. Your super delicious & comforting Gujarati Dal is ready. For the best meal experience, have it with hot rice & serve some salad, papad, pickle & chaas on the side. #YFL #SanjyotKeer #Gujarat Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeeraofficial   https://x.com/sanjyotcare The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for Independent Creators) Intro 0:0 Soaking Tour At 1:3 Soaking Tamarind 1:58 Cooking Bal 2:1 Tamarind Pulp 4:39 Tempering & Final Cooking 4:55 Plating 8:00 Outro 9:34