• Hyderabadi Khatti Dal
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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.