Khatti Daal
These delicious tangy lentils are a Hyderabadi specialty, and they are given their unique blend of savory and sour flavors by adding tamarind and green chilies. A delicious dinner option, this can be served with chapati or naan.
Ingredients
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- Ghee2 – 3 tablespoons
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- Onion, sliced1 – 2
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- Peppercorn½ teaspoon
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- Cloves½ teaspoon
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- Whole red chili5 – 6
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- Tomato, diced1 – 2
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- Salt1 teaspoon
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- Red chili powder1 teaspoon
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- Turmeric powder½ teaspoon
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- Garam masala1 teaspoon
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- Yellow lentils, pre- soaked250 grams
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- Masoor lentils, pre-soaked
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- Tamarind pulp3 – 4 tablespoon
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- Wateras per need
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- Green chilies4 – 5
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- Oil2 – 3 tablespoons
- Whole red chilies4 – 5
- Cumin seeds1 teaspoon
Preparation
- In a medium pot, heat oil over medium flame and saute onions until translucent.
- Add peppercorn, cloves and stir.
- Add whole red chili, diced tomatoes and mix well.
- Add salt, red chili powder, turmeric, garam masala and mix.
- Add soaked yellow lentils, orange masoor lentils and mix well
- Add tamarind pulp and mix well.
- Now add water, green chilies, mix, cover the lid and cook for 8 to 10 minutes.
- Pour the tarka on the daal.
- Enjoy! Please give us your feedback in the comments below.
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