Khatti Dal Recipe
Khatti Dal
Tangy 'Sour' Lentils
Submitted By: Taz
Ingredients:
1 Cup Large Split Yellow Lentils (Chana Dal) - picked and rinsed
4 Cups Water for boiling lentils
½ Cup Boiling Water for Tamarind
2 Tsp Tamarind Concentrate (Imli)
1 Large Onion (Pyaz) - small diced
2 tsp Turmeric Powder (Haldi) - divided
1 tsp Coriander Seed (Dhania Saabut) - ground into a fine powder
1 tsp Black Mustard Seed (Rai)
1 tsp Fenugreek Seed (Methi Dana)
1 tsp Aniseed (Valaiti Saunf)
1 tsp Carom Seed (Ajwain)
½ tsp Coriander Seed (Dhania Saabut)
12 Curry Leaves (Kaddi Patta)
4 Whole Dried Red Chiles (Lal Mirch)
Kosher Salt (Namak) to taste
1 ½ Tbs Canola Oil
Preparation:
- Bring the 4 cups of water to a boil over medium-high heat in a medium, heavy bottomed pan*
- Add picked and rinsed lentils along with 1 tsp turmeric and ground coriander - Stir to combine
- Reduce heat to a vigorous simmer and allow to cook (stirring occasionally) for 15-30 minutes or until lentils are soft
- While lentils are cooking, mix the 2 tsp of tamarind concentrate with the ½ cup of boiling water until fully combined and set aside until needed
- (While still cooking the lentils) Heat oil in a medium/large skillet over medium heat until shimmering
- Once oil is hot, add mustard seeds and fry until they pop (apx 15 seconds)
- Add fenugreek seed, aniseed, carom seed, coriander seed, curry leaves, and dried red chiles - Sauté for 1 minute
- Add onions to pan and continue to sauté until golden in color (apx 5-7 minutes)
- Transfer the spice and onion mixture to the lentils along with the tamarind concentrate, the remaining 1 tsp turmeric and salt to taste - Return to a simmer and allow to cook for 8-10 minutes or until reduced to desired consistency (should be thick NOT soupy)
- Adjust seasoning and serve hot along with basmati rice or naan or as part of any Indian meal
*
Can use a 4-6 quart pressure cooker as an alternative - Cook lentils as directed for 8-10
minutes once pressure is achieved and continue preparation from step 4 as written
