RCI-VG.004.0030.001
Khatti Dal
South Asian cuisines This is a variety of dal, the common staple food of South Asia made with dal f
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Toor daal (split pigeon peas) - 1 cup (240ml)1 unit
- Oil - 2 tblsp1 unit
- Onion - 11 unit
- Ginger paste - 1/2 tsp1 unit
- Garlic paste - 1 tsp1 unit
- Tomato (diced or crushed) - 3 tblsp1 unit
- Tamarind - 6-8 pieces (not paste)1 unit
- Red chilli powder - 1 tsp1 unit
- Turmeric - 1/2 tsp1 unit
- Mustard seeds - 1 tsp1 unit
- Cumin seeds (jeera) - 1 tsp1 unit
- Curry leaves1 unit
- Salt to taste1 unit
- Coriander leaves (cilantro) for garnish1 unit
Method
1
Wash toor daal and boil it about 20 minutes until soft then smash it.
2
In a kadai (rounded all purpose cooking bowl/frying pan), heat the oil till hot. Add curry leaves, mustard seeds and jeera seeds. Fry for a minute. They will pop at first, so a cover will help to avoid a mess.
3
Add onion and fry till slightly brown.
4
Add ginger and garlic paste. Fry for a minute. Then add the tomatoes (paste or diced). Cook it till the oil separates.
5
Add tamarind pieces (not paste). Add turmeric powder and red chilli powder. Cook it for 4 to 5 mins.
6
Add the toor daal and enough water per the thickness desired.
7
Add salt to taste and garnish with coriander leaves.
8
Serve with a roti (flat bread) or poured over rice.