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Saturday, 4 July 2015

Hyderabadi Khatti Dal (Tangy Lentil Curry)

          This is a traditional Hyderabadi style Khatti Dal (tangy lentil preparation). It is cooked with either tuvar dal (split pigeon pea), masoor dal (red lentil) or both combined. This is a very simple, yet delicious dal recipe which is best enjoyed with plain steamed rice, jeera rice, khushka Biryani or pulao. It can also be had with any Indian bread if the consistency is adjusted and made it a little thicker.

          Today I have prepared this dal with a combination of both the lentils mentioned above. The tanginess comes from the addition of both tomatoes and tamarind water. A tempering of mustard seeds, cumin seeds, dry red chilly, garlic and curry leaves is then poured over the end product. You can temper it in ghee to enhance the flavour. So go ahead and prepare it by checking a step by step method with pictures.

  • 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
  • 1/2 cup masoor dal (red lentils), soaked for 30 minutes
  • 1 tomato, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder
  • 1 tsp. tamarind paste mixed with 1 cup water
  • 2 tbsp, coriander leaves, chopped
  • 2 green chilies, split
  • salt to taste
  • 2 tbsp. oil
  • 1 whole dry red chily
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 heaped tbsp. garlic, chopped
  • 2 sprigs curry leaves

          Wash the lentils and drain well. Pressure cook it with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder,  red chili powder and 2 cups water for 5-6 whistles.

          When cool, blend with a hand blender. Bring it back on the flame and add salt to taste, tamarind water, green chilies, 1 sprig curry leaves and coriander leaves. Simmer on a medium flame for 3-5 minutes. Keep aside.

          Heat oil in a pan and temper with the mustard seeds, cumin seeds and dry red chilies. After it stops crackling, add the garlic and saute till it changes colour. Add the curry leaves and switch off the flame. 

          Stir for a few seconds and pour this tempering on the prepared dal. Serve hot with plain rice, jeera rice, khushka or any Indian bread.

                             Boil together both the lentils, tomato, ginger-garlic paste, turmeric
                             powder, red chili powder and roasted coriander-cumin powder.

                               Blend with a hand blender.

                            Add the slit green chilies, coriander leaves, salt, 1 sprig curry leaves 
                            and tamarind water. Simmer for 3-5 minutes.

                               Heat oil in a pan and temper with mustard seeds, cumin seeds, dry
                               red chily, garlic and 1 sprig curry leaves.                           

                               Pour this tempering on the prepared dal and serve hot.

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