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Khatti Meethi Tuvar Daal Uttar Pradesh Style, Arhar Daal Recipe

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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 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 community Tuvar daal is the most favourite daal and cooked on daily basis,though Moong daal and mixed daal are also preferred but this tangy arhar daal top the list. The tempering makes it flavorful and delicious ,the flavors of fennel and fenugreek seeds takes it to another level,try it once and it become regular in your kitchen !
To add tangyness lemon, raw mango or mango powder can be added according to personal preference. It taste awesome with steamed rice and a simple aloo sabzi on side.
This tangy delicious  daal is also the favourite of my family so I I often cook Gujarati Tuvar Daal, Palak wali Tuvar Daal and the most popular Sambhar Recipe with Tuvar daal.
tuvar daal

 

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tuvar daal
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3.59 from 12 votes

Tuvar daal Uttar Pradesh Style / 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
Cuisine: Uttar Pradesh Cuisine
Keyword: arhar daal, khatti meethi, tuvar daal
Servings: 4 people
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
  • 1 tsp Red chili powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 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

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, salt, sugar ,turmeric, chilli 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.

Comments

  1. Shreya says

    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 says

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

    • anjanaskc says

      Hi Manju ,Tomato is mentioned in step 2

  3. Nisha says

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

  5. radha says

    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 says

    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 says

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

    wud love to try this version

  18. Cham says

    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!