Authentic Khatti Dal

Ingredients

Toor dal (split pigeon peas)

1 cup

Water

3 cups

Turmeric powder

1/2 teaspoon

Salt

to taste

Tamarind pulp

2 tablespoons

Oil (vegetable or mustard oil)

2 tablespoons

Mustard seeds

1 teaspoon

Cumin seeds

1 teaspoon

Dry red chillies

2, broken

Garlic cloves

4, finely chopped

Curry leaves

10-12 leaves

Fresh coriander leaves

for garnish

Instructions

1. Rinse the toor dal thoroughly under running water until the water runs clear to remove any impurities.
2. Transfer the rinsed dal to a pressure cooker and add 3 cups of water, turmeric powder, and salt. Close the lid and pressure cook for about 15 minutes or until the dal is soft and mushy.
3. Once the dal is cooked, add the tamarind pulp and stir well. Let it simmer on a low flame for about 5-7 minutes to allow the flavors to meld.
4. While the dal is simmering, prepare the tempering. In a separate pan, heat 2 tablespoons of oil over medium heat. Add the mustard seeds and cumin seeds.
5. When the seeds start to crackle, add the broken dry red chillies, finely chopped garlic, and curry leaves. Sauté until the garlic turns golden brown and the curry leaves release their fragrant aroma.
6. Pour the prepared tempering into the simmering dal and mix well to incorporate all the flavors.
7. Let the dal simmer for a few more minutes, allowing the spices to infuse deeply into the lentils.
8. Serve the Khatti Dal hot, garnished with fresh coriander leaves, paired with warm rice or roti for a satisfying meal.