Kutchi Dal

A thin, slightly sweet-and-sour toor dal tempered with ghee, mustard seeds, asafoetida, dried red chillies, and curry leaves — finished with a pinch of jaggery and a squeeze of lemon. The Kutchi dal is lighter and less sweet than the standard Gujarati dal, with a more assertive mustard-and-chilli tempering that reflects the region's proximity to Rajasthani influences.