Khatti Dal Curry
Ingredients :
500 Grams Red Lentils (Masoor Dal)
Some Tamarind (Pakki Imli)
2 Tomatoes (Tamatar)
2–3 Green Chilies (Hari Mirch)
Fresh Coriander (Hara Dhaniya)
1 tsp Red Chili Powder (Lal Mirch Powder)
1 tsp Turmeric Powder (Haldi Powder)
2 tsp Ginger Garlic Paste (Adrak Lehsan Paste)
2 Glasses Water (2 Glass Pani)
Tamarind Pulp/Water (Imli ka Pulp/Pani)
Fresh Coriander Leaves (Hara Dhaniya)
Curry Leaves (Kadi Patta)
For Tadka (Tempering)
5 tsp Oil (Tel)
1 Handful Garlic, (Lahsan)
1 tsp Cumin Seeds (Zeera)
1 tsp Mustard Seeds (Rai)
1 tsp Fenugreek Seeds (Methi)
Curry Leaves (Kadi Patta)
Method
Step 1:
Add the red lentils, tomatoes, green chilies, ginger garlic paste, turmeric powder, red chili powder, and 2 glasses of water to a pressure cooker.
Step 2:
Close the lid and pressure cook for 5 whistles.
Step 3:
Once the pressure is released, mash the dal well using a whisk, spoon, or masher until smooth.
Step 4:
Add the tamarind pulp (or tamarind water) and mix well. Let it cook for 5–7 minutes.
Step 5:
Add the fresh coriander leaves and curry leaves. Simmer for another 2–3 minutes.
Step 6:
For the tadka, heat the oil in a small pan. Add the garlic and fry until lightly golden.
Step 7:
Add the cumin seeds, mustard seeds, fenugreek seeds, and curry leaves. Let them crackle for a few seconds.
Step 8:
Pour the hot tadka over the dal, mix gently, and serve hot with steamed rice.
