Khatti Meethi Dal / Sweet & Sour Lentil

For Jamie Oliver's Food Tube

So many exciting videos out over the last few weeks on Food Tube! This has got to be an all time favourite for most of us a spiced lentil curry with some fantastic spices including mustard seeds, chilli, curry leaves & tamarind. Just the way my mum would cook it for us.

Perfect topped over plain rice with pickle and papad. Try it and promise you’ll be hooked! Thank you so much for your messages and comment so far its much appreciated and always such a pleasure seeing so many of you cooking some delicious Indian food. Do post some pictures if you try this recipe. You can find the recipe below. M x


  1. In a heavy bottom sauce pan cook the lentils along with the water & turmeric powder. Bring to a boil and simmer gently for 50 minutes until the dal starts to get mushy. Stir well making sure it doesn’t stick to the bottom of the pan. Turn the heat off, mash the dal with a potato masher to thicken it, cover & set aside.

  2. Heat oil in a heavy bottom sauce pan add the mustard seeds on a medium heat. As they begin to splutter working quickly add the cumin seeds, cloves, cinnamon, red chillies and curry leaves. Stir and add the asafoetida along with the green chillies.

  3. Fry for few seconds and tip in the cooked lentils along with the chilli powder, jaggery, tamarind paste and salt. Mix well and fry for a minute. Add the water and simmer on a low heat for 3-5 minutes. Stir well. Turn the heat off and garnish with coriander. Serve warm with chapattis or rice.

  • Pamela

    Hi there Maunika could you please write down the name of the lentils/split peas you are using just so I can write it down for my husband who does all the shopping LOL. Many thanks I cannot wait to try this!!

    • maunika

      Hi Pamela, Channa dal or Toor Dal would be ideal in this recipe. Hope this helps. Happy cooking and shopping:)

  • Lou

    Hi Maunika,
    Thanks so much for all the great recipe’s. I love dhal and wanting to try your recipe but do I have to use asafoetida? Once I tried another recipe that called for asafoetida and it spoiled it. (Maybe I put too much?) But I’ve thrown it out now as not many recipes call for it. Do you think it would make a big difference if I left it out? (I got it from a spice shop in a powered form)

    • maunika

      You can leave it out if you prefer. Normally you only need a pinch for dal.

  • Anna

    Hi, my question is why are there so many irregularities between the recipe you show in the video and the one given below. Love your recipes but just wondering.

    • Maunika Gowardhan

      Thank you! Its an edited version on the video. Thank you glad you enjoy the recipe!

  • Aimee Scurr

    Would you suggest following the written recipe or the quantities in the video? This looks amazing by the way!!!

    • Maunika Gowardhan

      The written recipe has a step by step guide which will help with timings etc. The video is great although with edits. Hope you enjoy the recipe!:)

  • Jane Meleady

    Should I use black or yellow mustard seeds?

    • Maunika Gowardhan

      Always black for dal! Enjoy:)

  • A Vegan for Peace

    tripled the recipe (but used half the oil) made it and it tastes really really great.. used split yellow moong daal instead and it was a bit more soupy, and also soft dark brown sugar not jaggery.

    • Maunika Gowardhan


  • Alexander

    Could I use dried green lentils instead?

This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.


Maunika's Indian Recipes App

Maunika’s Indian Recipe’s App is a guide to cooking delicious Indian curries, filled with over 400 recipes. From quick mid week meals, weekend brunch ideas, curries for family & friends. Get access to lots of recipes that have been developed exclusively for the App, along with top restaurants, places to visit including my favourite markets, resorts and street food stalls, and upcoming cookery events.