Dal Dips in Sweet-Sour Gravy

Preparation Method: 


  1. Soak dal and red chillies for an hour, drain and grind to a coarse paste along with onion, ginger and salt. Heat ghee in a dekchi and fry the paste till it leaves the sides of the pan. When cool, roll into small balls.
  2. Put the tamarind extract, sambar powder, turmeric powder and salt in a dekchi and bring it to a boil. Add a few dal balls and continue to boil till the gravy is reduced to half. Add the remaining balls and jaggery. Simmer till all the balls are cooked and the gravy is thick. Heat a little ghee and season it with mustard seeds and curry leaves. Pour the seasoning over the gravy. Serve hot with rice and papad.


  • 1 cup tur dal;
  • 4 red chillies;
  • 1 onion, chopped;
  • 1.5 cm. ginger;
  • salt to taste;
  • 4 tbsp. ghee.

For the gravy:

  • 2 cups tamarind pulp, (extracted from a lemon sized ball of tamarind);
  • 1 tsp. sambar powder;
  • 1/4 tsp. turmeric powder;
  • 1/4 tsp. mustard seeds;
  • a small piece of jaggery;
  • 1 spring curry leaves;
  • salt to taste;
  • 2 tsp. ghee.
Chef's Name: 
Zainab Jasdanwala