Khatti Dal, Hyderabad-Style
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1cup yellow lentils (toor dal)
- 1½teaspoons turmeric
- 1teaspoon green chili or jalapeño, seeded and minced
- 1½teaspoons salt
- ¼teaspoon tamarind concentrate dissolved in ¼ cup water (or 1½ tablespoons fresh lime juice)
- 2tablespoons sunflower or safflower oil, or other neutral oil
- 1teaspoon mustard seeds
- 1teaspoon minced garlic
- 12curry leaves (optional)
- 3tablespoons chopped fresh cilantro
Nutritional analysis per serving (4 servings)
240 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 12 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the dal, turmeric, chili, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
- Step 2
Add the tamarind concentrate and ½ cup additional water, and let bubble for another minute. Turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- Step 3
To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, if you’re using them. Cover the pan (to prevent spattering) and cook for about 10 seconds, allowing flavors to meld.
- Step 4
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Private Notes
Comments
I've made this recipe twice, once with lime juice and once with tamarind concentrate. The first was delicious. The second tamarind concentrate is very, very sour and dark brown. A fourth cup is way too much! Just make it with lime juice. Soak the lentils and cook them slowly instead of boiling the daylights out of them. Also, don't overheat the oil for the tadka. Medium heat gives better results.
After reading your notes, we've edited the recipe to suggest dissolving a 1/4 tsp tamarind paste in a 1/4 cup of water. I hope this resolves any issues!
the ingredients in the video don't match with the recipe!!
This came out utterly amazing---I used lime, didn't bother trying to puree it. A+.
Added 1/4 tsp tamarind concentrate, wasn’t enough for our taste. I ended up with about 3/4 tsp, just pleasantly sour. On the other hand, way too much salt; I reduced to 1 tsp and it was still too salty.
It’s very easy to make tamarind paste. Start with a block of what is called ‘wet’ tamarind, available at Asian markets or online, then go to U-tube and find a dozen videos. Pick your favorite and follow easy instructions. You’ll have a jar of tangy paste you’ll enjoy using. I’ve never used a commercial paste, but sounds awful. Paste made from a block is not that sour.