Sabut Masoor Ki Khatti Daal

Name: Sabut Masoor Ki Khatti Daal
Total time: 1800 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 1 cup Sabut Masoor or Whole Red Lentils; 1 tsp Ginger garlic paste; 5-6 Tomatoes chopped; 1 tsp Turmeric powder; 1 tbsp Red Chilli powder; 1/4 cup Tamarind soaked; 1 tbsp Salt or to taste; 1 small bunch Coriander Leaves; 3-4 Green Chillies whole or slit; For THE TEMPERING -; 1 tsp Cumin Seeds; 2 tbsp Oil or Ghee; 2 Sprigs Curry Leaves; 2-3 Dry Red Chillies

ZMA @zesty5

#cookpadindia
#innovative
A very famous Lentil recipe from Hyderabad Deccan. In this one, I have given it a little innovative twist by using Sabut Masoor or Whole Red Lentils. The remaining process remains the same. An absolutely lovely alternative to the same common Khatti Daal without compromising on it's authentic taste. We as little children used to fight over it and would lick the handi spotlessly clean, snatching it from our siblings hands and then would rejoice after grabbing it to taste the delicious remains of whatever is leftover it in the handi. So let's get rolling!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30 minutes

8-10 servings

1 cupSabut Masoor or Whole Red Lentils
1 tspGinger garlic paste
5-6Tomatoes chopped
1 tspTurmeric powder
1 tbspRed Chilli powder
1/4 cupTamarind soaked
1 tbspSalt or to taste
1small bunch Coriander Leaves
3-4Green Chillies whole or slit
For THE TEMPERING -
1 tspCumin Seeds
2 tbspOil or Ghee
2 SprigsCurry Leaves
2-3Dry Red Chillies

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Steps

30 minutes

1

First of all it is important to soak the dal at least for at least 4-5 hours. Meanwhile wash the tamarind and soak it in enough water for 15 to 20 minutes. Alternatively one can add hot water to it to quicken the process.
2

Pressure cook this soaked dal with 2 cups of water for 7 -8 whistles adding the Ginger garlic paste, Salt, Red Chilli powder, Turmeric and the chopped Tomatoes as well along with the chopped Coriander Leaves and Green Chillies.
3

Transfer this cooked dal into a cooking pot after the pressure settles down. Squeeze out the tamarind juice and add it to the pot with the dal. Bring it to a rolling boil on a high heat and then reduce it to a medium high heat for another 10 to 12 minutes or until done. Also adjust the consistency accordingly. It should be a semi thick one.
4

After about 15 minutes, add the tempering to the Daal. I always use Oil or Ghee for the tempering. It tastes awesome. Enjoy!

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ZMA @zesty5

on March 08, 2021 23:10

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.