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Khatti Meethi Tuvar Dal | Arhar Daal Recipe – U. P Style

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Khatti Meethi Tuvar Daal –  Tangy delicious Tuvar Dal , Arhar Ki Daal ,Pigeon pea cooked in U.P style

Khatti Meethi Tuvar daal/ Arhar dal 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 dal. But addition of sugar and its quantity depends on personal preference of the family . It is not as sweet as the Gujarati tuvar dal . It taste awesome with steamed rice and a simple dry aloo sabzi or any stir fry on side.
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3.70 from 13 votes

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
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lentil/Daal, lunch recipe, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: arhar daal, daal recipe, khatti meethi, no onion and garlic, tuvar daal
Servings: 4 people
Calories: 242kcal
Author: Anjana Chaturvedi

Ingredients

  • 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.
  • 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.
  • use leached tomato for kidney patient

Nutrition

Calories: 242kcal | Carbohydrates: 32g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 120mg | Potassium: 265mg | Fiber: 9g | Sugar: 7g | Vitamin A: 861IU | Vitamin C: 75mg | Calcium: 42mg | Iron: 2mg

Reader Interactions

Comments

  1. Shreya

    Do you have to add in the water from the soaked daal also? So there will be a total of 4 cups in the pressure cooker?

    • anjanaskc

      Yes ,you have to use the water in which the daal are soaked

  3. Nisha

    Anjanaji tried this recipe and loved it . Blogged this recipe with a link to yours today .

  5. radha

    I am always looking for methods to make dal. Since it is used almost daily it is nice for some variety. Bookmarking this

  11. Suchi

    Hi Anjana, I am new to your blog. reading your about me, I was smiling to myself, because this is exactly what I do to my mother. Your new follower, Suchi

  17. Meena

    yummy dal, we make dal almost same way bt didnt try with saunf

    wud love to try this version

  18. Cham

    For fennel we use cumin and for ginger it is garlic. I imagine this aromatic dhal with dollop of ghee over hot rice 🙂 Quiet a different spice dhal!

3.70 from 13 votes (13 ratings without comment)