Khatti Meethi Tuvar Daal – Tangy delicious Tuvar Dal , Arhar Ki Daal ,Pigeon pea cooked in U.P style
Khatti Meethi Tuvar daal/ Arhar daal is the staple of North and South India. In South India it is used to make rasam and sambhar. In North India every region have its own variation of making Arhar daal ,with different tempering and preferred spices.
In my Chaturvedi community Tuvar daal is the most favorite daal and cooked on daily basis, though Moong daal and mixed daal are also preferred but this tangy Arhar daal tops the list. The fragrant tempering makes it flavorful and delicious ,the flavors of mustard, fennel and fenugreek seeds takes it to another level, try it once and it become regular in your kitchen ! To add tanginess lemon, raw mango or mango powder can be added according to seasonal and personal preference. During summer when raw mangoes are easily available then grated or chopped mango or boiled raw mango pulp/ panna is added in the daal for tanginess. Little sugar is also added to balance the sourness and to give a amazing khatta meetha taste to the daal. But addition of sugar and its quantity depends on personal preference of the family . It is not as sweet as the Gujarati tuvar daal . It taste awesome with steamed rice and a simple dry aloo sabzi or any stir fry on side. I have also posted these delicious recipes of-- Mushroom tikka Masala
- Lauki mangodi Ki Sabzi
- Lauki ka raita
- Bharwa Karela
- Khatta Meetha Kaddu
- Mango Sevai Kheer
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khatti Methi Tuvar Daal / Pigeon Peas cooked the Uttar Pradesh way
Tuvar daal - Tangy delicious Arhar ki Daal (Pigeon pea) cooked in U.P style Course Lentil/Daal, lunch recipe, Main CourseCuisine Uttar Pradesh CuisineKeyword arhar daal, daal recipe, khatti meethi, no onion and garlic, tuvar daal Prep Time 5 minutes minutesCook Time 20 minutes minutesTotal Time 25 minutes minutes Servings 4 people Author Anjana ChaturvediIngredients
- 1 cup Pigeon Pea / Tuvar / Arhar ki daal
- 1 medium Tomato chopped
- 2 Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 1 tsp Cooking Oil
- 1 tsp Red chili powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Sugar / Chini
- 2 tbsp Lemon Juice / Nimbu Ka Ras
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
Tempering/tadka/ waghar
- 2 tbsp Clarified Butter / Desi Ghee *
- 1/2 tsp Fennel Seeds / Saunf
- 1/2 tsp Fenugreek Seeds / Methidana
- 3/4 tsp Mustard Seeds / Rai *
- 4 Dried Red Chilli, Whole
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash and soak tuvar daal for 20 minutes in 2 cups of water.
- Add soaked daal in the pressure cooker with chopped tomato, green chillies, 2 cups water and 1 tsp of oil.
- Pressure cook for 3 whistles on medium heat. OR cook in a pan till it become soft to touch.
- After the cooker has cooled down, open and mash the daal with a ladle.
- Add ginger, chopped green chili, salt, sugar ,turmeric, chili powder, coriander powder and 1.5 glasses of water.
- Mix well and let it boil for another 10 minutes on low heat.
- Make the tempering - Heat ghee in a small pan (on slow heat) add fenugreek seeds, fennel seeds and mustard. when they start crackling add asafoetida and whole red chillies.
- Pour this tempering in the boiling daal, add lemon juice and 1 tblsp of chopped coriander.
- Cover the pan with a lid and Let it simmer for 5 minutes.
- Switch off the flame and add lemon juice and fresh coriander and mix.
- Serve hot with 1 tsp of ghee on top.
- Serving suggestion- serve with steamed rice and roti.
Notes
Notes-- You can use 3 tbsp of chopped raw mango at step 5 ,instead of lemon juice .
- Addition of sugar is optional.
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