Three Lentils Khatti Daal

Name: Three Lentils Khatti Daal
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1/4 cup Red Lentils or Masoor Daal; 1/4 cup Pigeon Pea Lentils or Toor Daal; 1/4 cup Black Gram or Urad Daal; 1 tsp Ginger garlic paste; 1 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 2 tsp Salt; 1 small bunch chopped Coriander Leaves; 1 sprig Curry Leaves; 3-4 chopped Tomatoes; 2-3 whole Green Chillies; FOR THE TEMPERING-; 2-3 tbsp Oil; 1 1/2 tsp Cumin Seeds; 1 sprig Curry Leaves; 3-4 Dry Red Chillies; 4-5 thinly sliced Garlic cloves

ZMA @zesty5

#WinW1
#cookpadindia
#innovative
#Hyderabadi
A very famous Lentil recipe from Hyderabad Deccan. In this variation, I have used Red Lentils or Masoor Daal along with Pigeon Pea Lentils or Toor Daal and Black Gram or Urad Daal.
This is a must with many of the dry or semi dry Hyderabadi dishes. It's a perfect combination with Shami Kababs, Dum ke Kababs, Shikampur Kababs, Tala huwa Gosht, Tala huwa Kheema, Dum ka Kheema etc.
This is just an amazing Daal that's a bit tangy and is tempered. Made with simple pantry staples, this is one of the easiest to cook on any day. Infact this is a staple in many a households here in the City on a daily basis. It's a must have on all days. That's the beauty of this dish. As an innovative take on this, I have made this super yummy Daal variation with 3 important Lentils. And that's what made a lovely difference to it making it even more tastier and creamier. The texture that turned out is simply awesome. My family thoroughly enjoyed it alongside a steaming hot plate of plain boiled Rice and Tawa Fish.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

1/4 cupRed Lentils or Masoor Daal
1/4 cupPigeon Pea Lentils or Toor Daal
1/4 cupBlack Gram or Urad Daal
1 tspGinger garlic paste
1 tspRed Chilli powder
1/2 tspTurmeric powder
2 tspSalt
1small bunch chopped Coriander Leaves
1 sprigCurry Leaves
3-4chopped Tomatoes
2-3whole Green Chillies
FOR THE TEMPERING-
2-3 tbspOil
1 1/2 tspCumin Seeds
1 sprigCurry Leaves
3-4Dry Red Chillies
4-5thinly sliced Garlic cloves

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Steps

25-30 minutes

1

First of all it is important to soak the dal at least for an hour or two. 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, chilli powder, turmeric and the chopped tomatoes as well.
3

Transfer this cooked dal into a cooking pot after the pressure settles down. Squeeze out the tamarind juice and add to it.
Also add the slit green chillies and some curry leaves.
4

Bring it to a rolling boil on a high flame and then keep the flame on medium for another 10 to 12 minutes or until done. Basically the raw smell should be gone. After about 15 minutes, add the tempering to the dal. You can use butter or ghee for the tempering. It tastes awesome. But traditionally, oil is used for it in the city.
5

Serve it hot with plain boiled Rice and any of your favourite Hyderabadi dry side dishes. Enjoy! Yum!

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ZMA @zesty5

on November 25, 2022 13:37

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.