Gujarati Dal Recipe | Quick Khatti Meethi Toor Dal | गुजराती खट्टी मीठी दाल | Chef Sanjyot Keer скачать в хорошем качестве

Gujarati Dal Recipe | Quick Khatti Meethi Toor Dal | गुजराती खट्टी मीठी दाल | 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 Toor Dal TOOR DAL | तूर दाल 1 CUP TAMARIND | इमली 2 TBSP HOT WATER | गरम पानी AS REQUIRED SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/2 TSP WATER | पानी 3 CUPS PEANUTS | मूंगफली 2 TBSP Tempering & Final Cooking GHEE | घी 2 TBSP MUSTARD SEEDS | राई 1/2 TSP CUMIN SEEDS | जीरा 1/2 TSP CINNAMON STICK | दालचीनी 1/2 INCH CLOVES | लौंग 3-4 NOS. RED CHILLI | लाल मिर्च 2 NOS. FENUGREEK SEEDS | मेथी के बीज A PINCH ASAFOETIDA | हींग 1/2 TSP CURRY LEAVES 15 NOS. GINGER CHILLI PASTE | अदरक मिर्च की पेस्ट 1 TBSP TOMATO | टमाटर 1 MEDIUM SIZED. (CHOPPED) SALT | नमक A TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/4 TSP HOT WATER | गरम पानी AS REQUIRED TAMARIND PULP | इमली का पल्प 4 TBSP JAGGERY | गुड़ 2-3 TBSP FRESH CORIANDER | हरा धनिया 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, the dal should become smooth. 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 & 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, keep the dal a little watery at this stage as it needs to simmer for a while, it will thicken up gradually while cooking. Add tamarind pulp, jaggery & the peanuts, let the dal come to a boil, then taste & add salt according to your preference, you can also add more tamarind pulp & jaggery as per your preference. Gujarati dal is not at all about only sweetness, it needs to have the right balance of jaggery & tamarind. Cook until 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, do not forget to add some more ghee on the top. #YFL #SanjyotKeer #gujaratidal Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Soaking Toor Dal 1:34 Soaking Tamarind 1:58 Cooking Dal 2:10 Tamarind Pulp 4:39 Tempering & Final Cooking 4:55 Plating 8:00 Outro 9:34