- 1 cup toor dal/ lentils 1 cup masoor dal/ lentils 2 tomatoes medium size 3 green chillies 5-6 garlic cloves 1 teaspoon turmeric powder 1 teaspoon cumin seeds 1 teaspoon mustard seeds Salt to taste 6-7 curry leaves 2 tablespoon tamarind pulp 1 tablespoon pure ghee 2 tablespoon green coriander chopped
Lentils /Dals are the major source of protein in a vast majority of the vegetarian population. These are made in the form of a curry or soup and are usually accompanied with rice or roti bread. Generally if eaten with roti bread, the dal is made with a thick consistency and if eaten with rice it is made with a thin consistency. It is important for the dal to be well cooked so that it is well blended. The lentil grains should not stand out separately in the curry but should be soft to touch and it can be whisked to get a thick even consistency. Ensure that some dal remains whole. This dal is a speciality of the Nawab state of Hyderabad and has a unique sour tangy taste hence the name “khatti” meaning sour.
- Pressure cook the toor dal and masoor dal alongwith the tomatoes, finely chopped green chillies, salt and a little turmeric/ haldi powder, with about 5-6 cups of water.
- Transfer the above to a pan kadai and add tamarind pulp and cook for 5 mins.
- In another mini pan for tadka/ tempering, add ghee, to this add the mustard seeds , cumin seeds, garlic, curry leaves and fry till garlic turns light brown (mustard seeds will splutter).
- Pour the tadka over the dal.
- Garnish with coriander leaves.
- Serve hot with rice or roti breads.