Cooking Instructions
- 1
Rinse the toor dal, Daliya well. Pressure cook the dal with the tomatoes, garlic, ginger and a pinch of turmeric powder, 3 cups water for 7-8 whistles or more till the lentils are cooked and mushy.
- 2
Squeeze the pulp from the tamarind directly into its bowl of water. When the pressure settles down on its own, open the lid.Mash the dal with hand blender.
- 3
Strain the tamarind pulp and add to the dal.Add the green chilies, turmeric, red chili and coriander powder. Stir in the 1 cup water along with salt.
- 4
Keep the dal on a low flame and simmer for 8-10 minutes till the raw aroma of the tamarind goes away and all the flavors have blended well and the dal has reached a medium consistency.
- 5
Cover and keep the cooked dal aside.
- 6
#Making_Tempering_For_Khatti_Dal
Heat ghee in a small frying pan. Crackle the cumin seeds first. - 7
Then add the garlic and fry for 4-5 seconds. Add the dry red chilies, curry leaves and asafoetida.
Fry till the red chilies change their color and the curry leaves become crisp.Pour this tempering and stir. - 8
Cover and keep aside the dal for 5-6 minutes for the flavors to mingle.
- 9
Serve Hyderabadi khatti dal with jeera rice or roti.
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