Entrees, Vegetarian

Khatti Daal

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Khatti Daal

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Course: Entrees, Uncategorized
Servings

1

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

195

kcal
Soak

20

Ingredients

  • 1 cup split Moong Daal or Masoor Daal(Dhuli)

  • 1 teaspoon Salt

  • ½ teaspoon Chili (Lal Mirch) powder

  • ¼ teaspoon Turmeric (Haldi) powder

  • 2 tablespoon Tamarind (Imli) water or Lemon Juice (more if you like it really sour)

  • 1 small tomato–chopped

  • ¼ cup chopped fresh coriander (Dhaniya) leaves

  • 3 whole dried red chilies

  • ¼ tsp cumin seeds (Zeera)

  • 1 clove of garlic (Lehsan) sliced

  • 4-5 curry leaves (Karhi Patta) (optional)

  • 3-4 tbs. oil for tempering (Baghar)

Directions

  • Wash the daal well and soak for at least 15 minutes.
  • In a pot add the daal and a glass of water. Add the Salt, Chili powder, Turmeric (Haldi) and leave on very low heat to cook.
  • When the daal has softened to a paste, add the chopped Tomatoes and fresh Coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
  • Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.
  • In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves.
  • When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown.
  • Put the hot oil (Baghar) to the hot dal and cover immediately.
  • Serve with plain boiled rice.

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