Khatti Dal (Tangy Lentil Curry - Hyderabadi style)

 

             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 a delicious dal recipe which is best enjoyed with hot steamed rice, jeera rice, plain Biryani or pulao. It can also be had with any Indian bread if the consistency is adjusted and made it a little thicker.

          

          This recipe is prepared 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 also temper it in ghee to enhance the flavour. So go ahead and prepare it by checking out the step by step pictorial recipe.

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/4 cup masoor dal (red lentils), soaked for 30 minutes
• 2 tomatoes, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. 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 chili
• 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 along with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder and 2 cups water for 5-6 whistles. When cool, mash it well. 

          Bring it back on the flame and add tamarind water, salt to taste, green chilies, 1 sprig curry leaves and coriander leaves. Simmer on a medium flame for 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 curry leaves. Sauté till the garlic turns pink. Switch off the flame. 

          Pour this tempering over the prepared dal. Serve hot with hot steamed rice, jeera rice, khushka or any Indian bread.

 Pressure cook the soaked lentils with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder & 2 cups water for 5-6 whistles. 

                     When cool, mash it well.

                Bring it back on the flame and add tamarind water, 

salt to taste, green chilies, 1 sprig curry leaves & coriander leaves. Simmer on a medium flame for 5 minutes. Keep aside.

 Heat oil & temper with the mustard seeds, cumin seeds & dry red chilies.

After it stops crackling, add the garlic & curry leaves. Sauté till the garlic turns pink. 

 

                    Pour this tempering over the prepared dal. 

Serve hot with hot steamed rice, jeera rice, plain biryani or any Indian bread.

Mulo Diye Muger Dal (Moong Dal / Split Green Gram With Radish - Bengali Style)

 

          This is a great comfort food and a simple everyday dal (lentil curry) prepared in a Bengali home. It is basically moong dal (split green gram) cooked along with radish. Lauki / bottle gourd can also be substituted. 

          Dry roasting the moong dal prior to cooking brings out the true flavour and taste. It is traditionally relished with hot steamed rice and a dash of lime. Not to forget some aloo bhaja (potato fry) or papad to go with it. 

• 1/2 cup moong dal (split Green Gram), dry roasted
• 1 cup radish, cubed
• 1 tbsp. mustard oil to temper
• 1 tsp. panch phoron (equal quantities of mustard, fennel, fenugreek, cumin & nigella seeds
• 1-2 bay leaves
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. raw mustard oil / ghee 
• 1 tbsp. coriander leaves 

          Boil the dal and the radish in 1 & 1/2 cups water for 3 whistles. Heat 1 tbsp. oil in a pan and temper with bay leaves, panch phoron and green chilies.

          After it stops spluttering, add the boiled dal, turmeric powder and salt and simmer on a low flame for 2-3 minutes.

          When done, add 1 tsp. raw mustard oil / ghee. Bring it to a boil and serve, garnished with coriander leaves.

Parippu Curry (Kerala Lentil Curry)

 

          Parippu Curry is a traditional and an authentic Kerala style lentil curry. It is an integral part of a Sadya meal, a vegetarian feast, served during Onam, a harvest festival. Split moong dal (green gram) is used in this recipe and is cooked with a mix of fresh coconut-cumin seeds-green chilies paste. 

          A tempering of dry red chilies, mustard seeds, curry leaves and onion in ghee is poured over the end product. It is very easy to prepare and yummy in taste. This classic dish goes very well with hot steamed rice, accompanied with papad and a drizzle of some ghee for a great comfort meal.  

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

          Dry roast the lentil for 1-2 minutes. Soak in sufficient water 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

Baingan Ka Dalcha

       
          This is a traditional Hyderabadi cuisine where eggplants are cooked along with tuvar dal (split pigeon pea lentil) called "Baingan Ka Dalcha." Baingan means Eggplant / Brinjal in the local lingo. It can also be cooked with Chana Dal (Bengal Gram Lentil).

           There are many versions to this tangy eggplant - lentil gravy. However, I have cooked with Tuvar Dal. which is a perfect side dish to pulao, biryani, plain steamed rice or Jeera Rice. It is cooked in the same way as Mutton Dalcha and kaddu (Bottle Gourd) dalcha. the two other popular Hyderabadi dishes. 

          A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured over the cooked Dalcha and served, garnished with coriander leaves. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1 long eggplant, chopped 
• 2-3 tbsp. oil
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. roasted coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste 
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 2-3 green chilies2
• 2 tbsp. mint leaves, chopped 
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 dry red chilli
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

           Pressure cook the dal in 2 cups water for 4-5 whistles. Whisk and keep aside.

          Heat oil in a pan and temper with cardamoms, cinnamon and cloves. After it stops crackling, add the onion and salute till light brown in colour.

          Now add the ginger-garlic paste and fry for a minute. Then add all the dry spices (except salt). Sauté for a minute.

          Add the chopped tomato and fry for a minute more. Add the chopped eggplants and fry till half done. 

          Add the boiled dal. salt to taste, tamarind water, mint leaves and green chilies. Bring it to a boil and simmer till the eggplants are well cooked. 

          Check the consistency. Add extra water if more gravy is desired. When done, switch off the flame and keep aside. 
      
          Heat ghee and temper with mustard seeds and red chilies. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, Plain biryani or hot steamed rice.

                    Heat oil & temper with cardamoms, cinnamon & cloves. After it stops 
                    crackling, add the onion & sauté till light brown in colour.

                                 Add ginger-garlic paste & fry for a minute. 

                                Add all dry spices (except salt). Sauté for a minute.

                                 Add chopped tomato & fry for a minute more. 

                                  Add chopped eggplants & fry till half done. 

                                 Add boiled dal. salt to taste,

                                  tamarind water,

                           mint leaves & green chilies. Simmer till eggplants are well cooked. 

                Heat ghee & temper with mustard seeds & red chilies. Then add curry leaves 
                and switch off the flame. 

                      Pour this tempering on the prepared Dalcha. 

                 Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot 
                 steamed rice.

Pachi Mamidikaya Pappu (Raw Mango Dal - Andhra Style)

          Come mango season and you get the opportunity of experimenting with the king of fruits - both raw and ripe. So tried this yummy traditional Andhra style dal or lentil curry made with Tuvar dal (pigeon pea lentil) and raw mango called Pachi Mamidikaya Pappu. It translates to 'Raw Mango Dal' in the local lingo. This tangy and spicy dal goes best with hot steamed rice and a drizzle of some ghee. It is pure divine and a great comforting meal. So check out the step by step pictorial recipe to prepare this regional comfort dal. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1 medium size raw mango, chopped
• 2-3 green chilies
• 1/2 tsp. turmeric powder
• 2 tbsp. oil 
• 2-3 dry red chilies
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 tsp. chana dal
• 1 onion, chopped
• 3-4 garlic cloves, sliced
• 1 sprig curry leaves
• 1 tsp. coriander powder
• 1/2 tsp. red chili powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Boil the dal, mango, green chilies and turmeric powder with 1 1/2 cups water for 4-5 whistles. Mash well and keep aside. 

          Heat oil in a pan and temper with red chilies, mustard seeds, urad dal and chana dal. Sauté for a few seconds.

          Add the onion, garlic and curry leaves. Stir fry till light brown. Add the coriander powder and red chili powder. Give it a stir.

         Now add the boiled dal and salt to taste. Simmer for 2-3 minutes and switch off the flame. Garnish with coriander leaves and serve with hot steamed rice.

                      Boil dal, mango, green chilies & turmeric powder with 1 & 1/2 cups 
                      water for 4-5 whistles. Mash well & keep aside. 

                      Heat oil & temper with red chilies, mustard seeds, urad dal & chana dal.
                      Sauté for a few seconds.

                       Add onion, garlic & curry leaves. Stir fry till light brown. 

                       Add coriander powder & red chili powder. Give it a stir.

                        Add boiled dal & salt. Simmer for 2-3 minutes & switch off the flame. 

                               Garnish with coriander leaves & serve with hot steamed rice.

Drumstick Leaves Dal - South Indian Style

           Today let me share my version of a typical South Indian style tangy dal cooked with drumstick leaves. It is very yummy and is best enjoyed with hot steamed rice and a drizzle of some ghee if preferred and papad as accompaniment. It can also be relished with chapatti. So check the step by step pictorial recipe to prepare this healthy protein rich dal.

          Drumstick leaves in general has a lot of health benefits and is very nutritious. They are used to make yummy dal (lentil curry) in many parts of India where it goes by different names. There are various methods of preparing it and every individual and home has their own unique way of cooking this dal. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1 cup (tightly packed) drumstick leaves
• 1 tomato, roughly chopped
• 2-3 green chilies
• 2 tbsp. oil
• 2-3 dry red chilies, broken
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 5-6 garlic, chopped / crushed
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. tamarind paste

          Pressure cook the soaked dal, drumstick leaves, tomatoes and green chilies with 1 & 1/2 cups water for 4-5 whistles. Mash slightly and keep aside.

          Heat oil in a pan. Temper with mustard seeds, cumin seeds, dry red chilies, curry leaves and garlic. Sauté till the garlic changes colour.

    Add turmeric powder and salt and give it a stir. Add the boiled dal and tamarind paste. Simmer for 4-5 minutes on a low flame. 

          When done, switch off the flame and serve with hot steamed rice and papad as accompaniment.






Note - 
You may add some chopped onions if you like. In that case, sauté them in oil along with the tempering before adding the boiled dal. 

                      Pressure cook soaked dal, drumstick leaves, tomatoes & green chilies 
                      with 1 & 1/2 cups water for 4-5 whistles. Mash slightly & keep aside.

                       Heat oil & temper with mustard seeds, cumin seeds, dry red chilies, 
                       curry leaves & garlic. Sauté till the garlic changes colour.

                        Add turmeric powder and salt and give it a stir. 

                       Add boiled dal & tamarind paste. Simmer for 4-5 minutes. 

                                 Serve with plain steamed rice.