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.
Ghee2 – 3 tablespoons
Onion, sliced1 – 2
Whole red chili5 – 6
Tomato, diced1 – 2
Red chili powder1 teaspoon
Turmeric powder½ teaspoon
Garam masala1 teaspoon
Yellow lentils, pre- soaked250 grams
Masoor lentils, pre-soaked
Tamarind pulp3 – 4 tablespoon
Wateras per need
Green chilies4 – 5
Oil2 – 3 tablespoons
Whole red chilies4 – 5
Cumin seeds1 teaspoon
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.
How'd it turn out?