INGREDIENTS
Hyderabadi Khatti Dal
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 150 grams
Orange lentils - 85 grams
Water - 800 milliliters
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Tomato - 240 grams
Water - 700 milliliters
Green chili - 3 - 4
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Tamarind pulp - 50 grams
Curry leaves - 18 - 20
Water - 200 milliliters
Coriander - 2 tablespoons
Ghee - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Garlic - 1 tablespoon
Dry red chili - 4
Curry leaves - 18 - 20
PREPARATION
1. Take a bowl and place a stainer on it.
2. Add 150 grams split pigeon peas, 85 grams orange lentils and wash it with water.
3. Transfer this into a bowl, add 800 milliliters water and soak for 30 minutes.
4. Take a pressure cooker, add the soaked dal in it.
5. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon turmeric, 1 teaspoon salt, 240 grams tomato, 700 milliliters water and mix it well.
6. Cover it with lid and cook until you hear 2 - 3 whistles.
7. Open the lid and give it a nice stir.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a smooth puree.
10. Transfer this puree into a heavy skillet and give it a nice stir.
11. Add 3 - 4 green chili, 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon garam masala, 50 grams tamarind pulp, 18 - 20 curry leaves and mix it well.
12. Add 200 milliliters water and mix it again.
13. Bring it to a boil.
14. Add 2 tablespoons coriander and mix it well.
15. Remove it from heat.
16. Heat 2 tablespoons ghee in a pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 tablespoon garlic and stir for 1 - 2 minutes.
17. Add 4 dry red chili, 18 - 20 curry leaves and stir gain for 2 -3 minutes on medium heat.
18. Add the tempering over the dal.
19. Serve.