KHATTI DAL, HYDERABAD-STYLE
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known author of Indian cookbooks. In 2012, she taught Mark Bittman how to make several different kinds of dal, including this one. Carefully follow instructions for the tadka - heated ghee or oil and spices. It is the finishing touch, unparalleled in its brilliance and simplicity, and pairing the correct tadka with its designated dal is if not critical then at least desirable. To make it, you take ghee or oil and heat it with seeds, spices and, usually, some kind of onions, often to a degree that other cuisines might consider "overcooked." The tadka is poured into the dal just before serving, and the whole thing explodes with fragrance and flavor.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield About 4 servings
Number Of Ingredients 10
Steps:
- Combine the dal, turmeric, chili, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
- Add the tamarind concentrate and 1/2 cup additional water, and let bubble for another minute. Turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, if you're using them. Cover the pan (to prevent spattering) and cook for about 10 seconds, allowing flavors to meld.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 141 milligrams, Sugar 1 gram, TransFat 0 grams
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sayemabu
[email protected]This dal was delicious! I love the combination of lentils, tomatoes, and spices. It's the perfect comfort food for a cold night.
Mahmud Mahin
[email protected]I'm not a huge fan of lentils, but this dal was surprisingly good! The tangy sauce and the creamy coconut milk really made the lentils more palatable.
Naeem Hussain
[email protected]This dal was a bit too bland for my taste. I think next time I'll add some more spices and maybe some chopped cilantro.
Sirf Tum jt
[email protected]I love the tangy flavor of this dal. It's the perfect balance of sweet and sour.
Zaakirah Moses
[email protected]This dal was a bit too time-consuming for a weeknight meal, but it was definitely worth the effort. The dal was incredibly flavorful and the perfect dish for a special occasion.
rosami ikirokli
[email protected]I've been making this dal for years and it's always a hit with my family and friends. It's the perfect comfort food for a cold night.
Kamal Bm
[email protected]This was my first time making dal and it turned out great! The instructions were easy to follow and the dal was so flavorful.
TeeTee PHAKAMANI
[email protected]This dal was a bit too sour for my taste, but I think that's just a matter of personal preference. Overall, it was a good recipe.
johir vi
[email protected]I love how this recipe uses everyday ingredients to create such a delicious and flavorful dish. It's definitely a keeper!
Nemer Keirouz
[email protected]This dal was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili powder.
Oritoke Gold
[email protected]I'm always looking for new dal recipes and this one definitely didn't disappoint. The tamarind and coconut milk added a really nice touch.
Anwar Dolley
[email protected]This dal was so easy to make and it turned out so well! I love the combination of lentils, tomatoes, and spices.
Maya Bailey
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The tamarind and coconut milk give it such a unique and delicious flavor.
Monica Ragsdale
[email protected]This dal was a bit bland for my taste. I think next time I'll add some more spices.
Shawkat Ali
[email protected]I love how this recipe uses simple ingredients to create such a complex and flavorful dish.
Rhyne Mathe
[email protected]This recipe was a bit too time-consuming for a weeknight meal, but it was definitely worth the effort. The dal was incredibly flavorful and the perfect comfort food for a cold night.
Zubairu Fahizatu
[email protected]I'm not a huge fan of lentils, but this dish was surprisingly good! The tangy sauce and the creamy coconut milk really made the lentils more palatable. I'll definitely be making this again.
Kiran Shabir789
[email protected]This dal was a bit too sour for my taste, but my husband loved it! I think next time I'll use less tamarind paste.
One Shop Toys F7
[email protected]Just tried this recipe and it was delicious! The tangy tamarind and the creamy coconut milk perfectly balanced each other out. The lentils were also cooked perfectly. Will definitely be adding this to my regular dinner rotation.
Lydia Ruttaihwa
[email protected]This Khatti Dal was a hit at our dinner party! Everyone raved about the tangy, flavorful broth and the perfectly cooked lentils. I followed the recipe exactly and it turned out perfectly. Will definitely be making this again soon!