Khatti Daal
Course: Entrees, Uncategorized
Servings
1
servingsPrep time
30
minutesCooking time
40
minutesCalories
195
kcalSoak
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.
I have been making this recipe for as long as you’ve had your website. Seems like decades. This is my ultimate comfort food and I’m making it once again tonight. Bless you and thank you for sharing these recipe.