Khatti Meethi Dal Recipe

• 1 cup Bengal Gram (soaked)
• 2 Dried Dates
• 100 g Beet Root (chopped)
• 50 g Groundnut (roasted)
• 1 tsp Mustard Seeds
• ½ tbsp Cumin Seeds
• 50 g Jaggery
• 6 Curry Leaves
• ½ cup Tamarind Juice
• 3 Chilies (paste)
• 1 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• Pinch of Asafoetida
• 1 tsp Cloves
• 1 piece Cinnamon
• 1 tbsp Clarified Butter
• 1 tbsp Green Coriander (chopped)
• Salt

• Add dal and beet root pieces and cook them until dal gets tender.
• When cooked, add jaggery, tamarind juice, dates, groundnuts, chili paste, turmeric, coriander powder and salt.
• Boil for 15 minutes over a low flame.
• Now heat clarified butter in a pan and add mustard seeds, cumin, cloves and asafoetida.
• Let the seeds sprinkle for a few seconds and pour the seasoning on dal.
• Garnish with coriander leaves.