Authentic Himachali Khatta Meetha Tudkiya with Pahadi Ghee
A delightful Himachali delicacy featuring a sweet and tangy lentil and vegetable preparation tempered in pure pahadi ghee. This comforting dish brings traditional mountain flavors straight to your dining table.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Rinse the soaked moong dal thoroughly and drain the water.
2
Heat pure pahadi ghee in a heavy-bottomed pan over medium heat.
3
Add cumin seeds, fenugreek seeds, cinnamon, and dried red chillies, letting them splutter.
4
Add the drained moong dal to the pan and sauté for 3 minutes until aromatic.
5
Pour in 3 cups of water, add turmeric powder, and salt. Bring to a gentle boil.
6
Reduce the heat, cover the pan, and simmer until the dal is tender and cooked through.
7
Stir in the tamarind pulp and jaggery powder to achieve the signature sweet and sour balance.
8
Simmer uncovered for another 5 minutes until the flavors meld together nicely.
9
Garnish with freshly chopped coriander leaves and serve warm with phulkas.
Ingredients
1 cup yellow moong dal, washed and soaked
2 tablespoons pure pahadi ghee
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
2 dried red chillies
1 inch cinnamon stick
2 tablespoons tamarind pulp
2 tablespoons jaggery powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
Salt to taste
3 cups water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.