Khatte Meethe Mung

Flavourful dal boasting a delicious blend of sweet, sour and spicy savours. It prepared by cooking mung beans & tuvar dal (split pigeon peas) with spices. This dal is commonly eaten with rice and kadhi in Gujarat state of India.

Time: 30 minutes (cooking time) 1 hour (soaking time)

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Serves: 4

Khatte Meethe Mag
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Ingredients

  1. Ingredients for Dal:
  2. 3/4 cup mung beans/sabut mung
  3. 1/4 cup tuvar dal (split pigeon peas)
  4. 1 teaspoon freshly ground ginger
  5. 2 tablespoons lemon juice
  6. 11/2 tablespoon finely chopped jaggery
  7. 1/2 teaspoon turmeric powder
  8. 3/4 teaspoon coriander powder
  9. 1/2 teaspoon cumin powder
  10. 1/2 teaspoon red chilli powder or to taste
  11. 2 tablespoons finely chopped coriander leaves
  12. Salt to taste
  13. Ingredients for Tempering/Tadka:
  14. 1 tablespoon oil
  15. 1 teaspoon cumin seeds
  16. 3-4 dried red chillies
  17. 1 teaspoon finely chopped garlic
  18. 1/4 teaspoon asafoetida

Method

  1. Soak the dal in warm water for 1 hour.
  2. Drain the dal. Combine mung dal, tuvar dal and 21/2 cups of water in a pressure cooker. Pressure cook on high heat for 4 whistles and on low heat for 7-8 minutes. Let the steam escape before opening the lid of pressure cooker.
  3. After opening the lid of pressure cooker, add lemon juice, jaggery, coriander powder, cumin powder, chilli powder, turmeric powder and salt to the dal and cook it on medium heat for 2-3 minutes. Add coriander leaves, mix well and turn off the heat.
  4. Heat oil in a small pan. Add cumin seeds and let them crackle. Add chopped garlic, dried red chillies and asafoetida. Saute for about a minute or till the garlic turns golden brown in colour.
  5. Pour this tempering into the dal.
  6. Serve hot with rice and Gujarati Kadhi.

Recipe Tip:

If you do not have time to soak the dal, pressure cook it for longer duration. When cooking on low heat, cook for 10-15 minutes instead of 7 minutes.

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