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Gujarati Dal Tadka | Khatti Meethi Dal

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Gujarati Dal Tadka | Khatti Meethi Dal

Simple Dal Tadka & Matar Pulao Rice

  • Suitable for vegetarian

Home Style Tasty Gujarati Dal, easy to make with Matar Pulao.

  • 60mins
  • Serves 4
  • Easy



Gujarati Dal, Matar Bhaat

Gujaratis have a saying ‘Jeni dal bagdi teno divas bagadyo’ (the day is ruined for one whose dal is ruined). This is how close Gujaratis are with dal and why not. When you serve this sweet and sour dal with hot matar bhaat, it’ll just bless your tastebuds. The dal is made of toor dal, and there are uncountable ways to prepare gujarati dal, as in, it has a unique preparation in each and every kitchen.


Gujarati dal is different from other dal dishes that we usually have, it is overcooked and is almost like a puree. The sweetness of the dish completely depends on your mood, which means you can add it accordingly. 

Matar bhaat is very simple recipe. Matar or green peas is one of the most common things found in Indian kitchen, whether it is fresh or frozen. It significantly increases the taste of the dish such as in matar paneer, matar aloo and so on. Matar Bhaat can be enjoyed with any sort of dal or gravy, and of course it tastes great with Gujarati Dal! 



For Dal 

Toor Dal (तूर दल) – ½ cup 

Suran, diced (सूरन) – 1 cup

Methi dana (मेथी) – ½ tsp

Peanuts (मूँगफली) – handful 

Water (पानी) – 3 cups

Water (पानी) – 2cups

Ginger, crushed (अदरक) – 1 tbsp

Green chilli, crushed (हरी मिर्च) – 1no

Turmeric (हल्दी) – ½ tsp

Coriander powder (धनिया) – 2 tsp

Jeera powder (जीरा) – 1 tsp

Chilli powder (मिर्ची) – 1 tsp

Salt (नमक) – to taste

Gur, crushed (गुड) – ¼ cup

Tomato (टमाटर) – ½ no


For Tempering 

Ghee (घी) – 2 tbsp

Mustard seeds (सरसों) – 1 tsp

Cumin (जीरा) – 1 tsp

Dry red chilli (लाल मिर्च) – 2nos

Cinnamon, 1” stick (दालचीनी) – 2 no

Cloves (लोंग) – 3-4nos

Curry leaves (कड़ी पत्ता) – a sprig

Heeng (हींग) – ½ tsp

Coriander, chopped (धनिया) – handful

Lemon (निम्बू) – ½ no 


For Rice

Ghee (घी) – 3 tbsp

Bayleaf (तेजपत्ता) – 1 no

Cumin (जीरा) – 1½  tsp

Potato, diced (आलू) – ½ cup

Salt (नमक) – to taste

Rice (चावल) – 1 cup

Green peas (मटर)  – ½ cup

Water (पानी) – 1½ cups



For Dal

For Gujarati dal, soak the toor dal for 1 hour in water, after that add the dal, suran, methi daana, peanuts and water into a pressure cooker and wait till 4 to 5 whistles before opening the lid of the cooker.
Mash the dal with a ladle or spoon to make it into a complete pureed form. Add some more water, crushed ginger, crushed green chillies, turmeric powder, coriander powder, cumin powder, red chilli powder, salt and jaggery/gur and boil it.
Add diced tomato into the boiling dal and cook it for 2 to 3 minutes more.
Now for tadka, in a pan, add ghee, then mustard seeds, cumin, dried red chillies, cinnamon, curry leaves and at the end add heeng. Now add it into the dal. Now add some lemon juice into it. Let it boil on low flame.
Gujarati Dal is ready, serve it and enjoy it!


For Matar Bhaat

For Matar bhaat, in a pan, add some ghee, bay leaf, cumin seeds, diced potatoes and salt. Cook it for 2 to 3 minutes.
Now add green peas in it and stir fry on high flame for 1 minute and don’t over cook it.
Add soaked rice in it and add water. After that, give it a quick stir and give it a boil. When the water level comes to the level of rice, cover the pan with a lid and cook it for 12 to 13 minutes.
After switching off the stove, put the lid on for the next 12 to 13 minutes.
Matar bhaat is ready to be served. Enjoy!


Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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