Khatti Masoor daal/ Sour Red lentil
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 283.2
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 295.2 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 13.6 g
- Protein: 19.1 g
View full nutritional breakdown of Khatti Masoor daal/ Sour Red lentil calories by ingredient
Introduction
This Khatti daal is the authentic Recipe of my dear mother in law from Hyderabad. Its basically Red Lentils cooked with spices, greens, and some tangy ingrediants like tamarind (Imli) and then tempered with some aromatic spices. This Khatti daal is the authentic Recipe of my dear mother in law from Hyderabad. Its basically Red Lentils cooked with spices, greens, and some tangy ingrediants like tamarind (Imli) and then tempered with some aromatic spices.Number of Servings: 12
Ingredients
-
Red Lentil 3 cups
Canola Oil 3/4 cup
Tomatoes roughly chopped 4 medium
Cilantro leaves/ dhaniya 4 tbsp
Slit Green Chilli 2
Ginger Paste 1 tsp
Garlic Paste 2 tsp
Tamarind Juice 1 cup
Salt 11/2 tsp
Red Chilli Powder 2 tsp
Turmeric Powder (Haldi) 1 tsp
For Tempering/Tarqa
Curry Leaves 12
Mustard Seeds/cumin seeds 1 1/2 tsp
Dried Red Chilli Pepper 7
Directions
Wash and soak the lentils in water for 10 minutes. In a large pot add the lentils, tomatoes, red chilli powder, turmeric powder, salt, cilantro leaves, and green chillis and fill the water 2 times the lentil. Now cover and cook on medium heat for 15 minutes and then without covering for 15 minutes or till lentils reach a soup consistency.
Now take the lentils off the stove and make a puree in a blender, once pureed, add it back into the pot. Add some water if the daal has gone thick.
Now for the Tarqa/bhagaar :
Take oil in a small sauce pan on High heat. Add mustard/ cumin seeds and dried red chilli peppers. when the seeds splutter and the peppers change their color then add curry leaves. After 30 seconds throw the tempered oil into the daal.
Serve Khatti Daal with Naan/Roti or Rice
Serving Size: makes 12 servings
Now take the lentils off the stove and make a puree in a blender, once pureed, add it back into the pot. Add some water if the daal has gone thick.
Now for the Tarqa/bhagaar :
Take oil in a small sauce pan on High heat. Add mustard/ cumin seeds and dried red chilli peppers. when the seeds splutter and the peppers change their color then add curry leaves. After 30 seconds throw the tempered oil into the daal.
Serve Khatti Daal with Naan/Roti or Rice
Serving Size: makes 12 servings