Sunday, September 26, 2010

Lentil stew from Hyderabad - Khatti Daal

A much loved, more elaborate preparation of lentils which is a specialty of Hyderabad. The heart of the tart dish is in the right combination of tamarind and tomatoes. This recipe is for Sana. Enjoy!

1 cup lal masoor daal (red lentils)
1 clove garlic, minced
1 tsp. turmeric powder

1/2 tsp. red chilli powder
2 medium tomatoes, de-skinned and pureed
1 sprig cilantro with stem, chopped
3 green chillies, slit down the middle
4-5 curry leaves
1 tbsp. tamarind

2 tbsp oil
1 tsp. cumin seeds

1 tsp. black mustard seeds
2 clove garlic, thinly sliced
2-3 dry red chilli

Salt to taste

Serves 4 people

Bring the daal to boil in 2 cups of water on high heat.
Reduce heat to low, add the turmeric and chilli powder and cook covered for 15-20 minutes or till the lentils are soft.

Add minced garlic, tomato pulp, tamarind, curry leaves, green chillies, cilantro and salt. Add more water if needed and mash thoroughly with a slotted spoon. Cover and let cook for another 30 minutes or so till the desired consistency is achieved and all the flavors are in harmony.

Separately, heat oil on med-hi heat.
Add cumin seeds, mustard seeds, sliced garlic and the r
ed chillies, latter split in half.
When the garlic starts carmelizing (will take only a few moments), remove from heat and add to daal.
Cover the sizzling dish and smoke the daal for 10-15 seconds.
Uncover the dish and scoop two ladles of daal into the still hot pan and let it sizzle there for a few seconds before adding back to the main dish.

Serve hot with basmati rice.

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