Happy Wednesday everyone. I hope you are all doing well. I just returned from a short, wonderful vacation in San Diego. It was somewhat unplanned, but a refreshing break from our routine. This was our first visit to San Diego and I must say it’s a beautiful city — often called the “Resort City.” There are plenty of activities, especially for children. My son had an absolute blast and we enjoyed every moment.
We don’t have family in San Diego, but friends there kindly spent time with us and helped us make the most of four days. I’m grateful to them for that.
Here are some highlights from our trip.
On the day we arrived, we were lucky enough to catch an air show and expo at the Marine headquarters. It was spectacular — we even saw choppers and fighter jets up close. The experience was thrilling.
The next day we visited LEGOLAND, which my son had been eagerly awaiting. As a Lego fan, he had an amazing time.
The famous Taj Mahal recreated in Lego — unbelievable, right?
Everything on display is built from Lego blocks. It’s incredible to see what people can create with patience and imagination. The New York skyline with the Statue of Liberty, a miniature Congress House, tiny Lego figures — and even a Lego version of Mount Rushmore. It’s a place you really must visit; there’s so much to see and experience.
On the third day we went to the San Diego Zoo. This is no ordinary zoo — it houses around 4,000 animals and many rescued species. It’s one of the best zoos in the United States and the finest I’ve visited. The polar bears up close were a particular highlight, and the giraffes were equally impressive.
On our final day we returned to LEGOLAND because one day simply wasn’t enough for my son. He fell even more in love with the park. Of course we returned home with plenty of souvenirs — mostly Lego sets.
If you visit San Diego, don’t miss “Extraordinary Desserts.” It’s one of the most elegant dessert places I’ve been to, and surprisingly budget-friendly.
I forgot to pack my camera, so all the holiday photos were taken on my phone — typical me. Now, back to the post.
After four days of eating out, the first thing we craved on returning home was warm dal and rice. Simple, comforting food. I planned to make dal rice, but while unpacking I realized I hadn’t stocked up on groceries. I had only a few lemons and one onion — and ended up not using them. Instead I made a Jain-style dal without onion or garlic. Today I’m sharing that simple, flavorful dal recipe from Rajasthan: Rajasthani khatti meethi dal. It requires no vegetables, not even tomatoes. This version is a family staple I learned from my mother and make at least every couple of weeks. The photos here were shot quickly on my phone.
Khatti means tangy — in this recipe tanginess comes from kokum. If you don’t have kokum, see the notes at the end for alternatives. Meethi means sweet — sweetness is added with sugar or jaggery; I used raw sugar today.
I’m a fan of herbs and used dried curry leaves in this dal. I keep dried herbs stocked for convenience, but fresh curry leaves work beautifully if you have them. The finishing touch is ghee and a spiced tadka. In Rajasthani cooking, ghee is essential, so please use ghee rather than oil.
Every Indian household has its own dal variations, and every state has unique versions. I hope you enjoy my take on this classic.
best eaten with
Steamed rice
A side of roti or paratha
Or simply enjoy it like a warm lentil soup
It’s a no-onion, no-garlic dal, but I served chopped onions on the side for my husband since he can’t do without them. We didn’t feel the need for lemon. I also like to serve dal and rice with papad or khichiya; sometimes I add bhujiya sev and homemade chutney or pickles — utterly comforting.
Print recipe
rajasthani khatti meethi dal
Ingredients
- 1/2 cup toor dal
- 2 cups water, divided
- 2 tablespoons ghee
- 1 dried red or fresh green chili, chopped (optional)
- 4-5 fresh curry leaves or 1 teaspoon crushed dried curry leaves
- 2 dry kokum pieces
- 1 teaspoon cumin (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 2 teaspoons brown/white sugar or grated jaggery
- 1 teaspoon red chili powder (adjust to taste)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon coriander powder (dhania, optional)
- Salt to taste
Instructions
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Wash the toor dal 3–4 times until the water runs clear. Add 1 cup of water to the dal and let it soak for at least 20 minutes.
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Pressure cook the dal on medium heat for 4 whistles.
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Allow the pressure cooker to cool naturally; do not force it open. Cooling takes about 10–15 minutes.
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While the dal cooks, prepare the tadka. Keep all spices and 1/4 cup of water nearby to prevent burning, since the tadka process is quick.
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Heat ghee in the pot you will use to finish the dal.
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When the ghee is hot, add mustard seeds and cumin seeds. After they splutter, add curry leaves, chopped chili (if using), red chili powder, turmeric and coriander powder, then immediately pour in 1/4 cup of water.
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Your tadka is ready. Reserve 2 tablespoons of the tadka in a small bowl to drizzle on top before serving.
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Add kokum pieces, sugar, salt and the remaining 3/4 cup of water to the pot. Cover and simmer on medium-low for 10 minutes.
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By now the pressure cooker should be cool. Open it carefully, mash the dal roughly with a spoon or whisk, and add it to the tadka pot.
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Cook the dal for another 10 minutes. Add more water if you prefer a thinner consistency, as dal thickens as it cools.
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Taste and adjust seasonings as needed.
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Drizzle the reserved tadka over the dal just before serving. Garnish with chopped fresh coriander if desired.