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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abd alsalam
[email protected]This Hyderabadi Khatti Dal was a delight to make and even more delightful to eat. The tangy tamarind and the aromatic spices blended perfectly, creating a harmonious flavor profile. The lentils were cooked to perfection, retaining their texture while
Mz Kiyani
[email protected]This Khatti Dal was a real treat. The tamarind and tomatoes added a wonderful tanginess, and the lentils were cooked to perfection. I especially loved the addition of jaggery, which gave the dal a subtle sweetness that balanced out the sourness perfe
Elrico Mathese
[email protected]This Hyderabadi Khatti Dal was a delicious and flavorful dish. The tamarind and tomatoes added a wonderful tanginess, and the lentils were cooked to perfection. I especially liked the addition of jaggery, which gave the dal a subtle sweetness that ba
MARVIS CHIDERA IGWEILO
[email protected]This was my first time making Khatti Dal, and it turned out really well. The tamarind and tomatoes gave it a nice tangy flavor, and the lentils were cooked perfectly. I served it with rice and it was a hit with my family. Will definitely be making th
Hailey Cusson
[email protected]This Khatti Dal was a pleasant surprise. I'm not usually a fan of sour dishes, but the tamarind in this recipe was perfectly balanced by the other ingredients. The lentils were cooked perfectly and the overall flavor was very satisfying. Will definit
Rosie Hemi
[email protected]This Hyderabadi Khatti Dal was a delight to make and even more delightful to eat. The tangy tamarind and the aromatic spices blended perfectly, creating a harmonious flavor profile. The lentils were cooked to perfection, retaining their texture while
Namutebi Olivia
[email protected]This Khatti Dal was a delicious and flavorful dish. The tamarind and tomatoes imparted a wonderful sourness, while the lentils provided a hearty and comforting base. I especially enjoyed the addition of jaggery, which added a subtle sweetness that ba
Trenton Wang
[email protected]This Hyderabadi Khatti Dal was a real treat. The tamarind and tomatoes added a wonderful tanginess, and the lentils were cooked to perfection. I especially loved the addition of jaggery, which gave the dal a subtle sweetness that balanced out the sou
Mohameth Upthilahi Ahmeth
[email protected]This Khatti Dal was a delightful experience. The tamarind and tomatoes imparted a wonderful sourness, while the lentils provided a hearty and comforting base. I especially enjoyed the addition of jaggery, which added a subtle sweetness that balanced
Xtzzzwy
[email protected]This Hyderabadi Khatti Dal was a delicious and flavorful dish. The tamarind and tomatoes added a wonderful tanginess, and the lentils were cooked perfectly. I especially liked the addition of jaggery, which gave the dal a subtle sweetness that balanc
Blue First aid
[email protected]This was my first time making Khatti Dal, and it turned out really well. The tamarind and tomatoes gave it a nice tangy flavor, and the lentils were cooked perfectly. I served it with rice and it was a hit with my family. Will definitely be making th
melissa jeb
[email protected]This Khatti Dal turned out great! The tamarind and tomatoes added a wonderful tanginess, and the lentils were cooked perfectly. I added a bit of extra chili powder for a bit of heat, and it was absolutely delicious. Served it with rice and it was a p
NeonCloudz 710
[email protected]Loved the simplicity of this recipe. With just a handful of ingredients, I was able to create a flavorful and comforting Khatti Dal. The tamarind added a nice tanginess, while the lentils provided a hearty base. Served it with roti and it was a perfe
Mark Rivera
[email protected]This Khatti Dal was a pleasant surprise. I'm not usually a fan of sour dishes, but the tamarind in this recipe was perfectly balanced by the other ingredients. The lentils were cooked perfectly and the overall flavor was very satisfying. Will definit
Travis Claridge
[email protected]I'm a big fan of Hyderabadi cuisine, and this Khatti Dal did not disappoint. The tamarind and tomatoes added a wonderful tanginess, while the spices gave it a warm and inviting aroma. The lentils were cooked perfectly, resulting in a creamy and comfo
Moslah Uddin
[email protected]This Hyderabadi Khatti Dal was a hit at our dinner party. Everyone raved about the tangy, flavorful broth and the perfectly cooked lentils. I especially loved the addition of jaggery, which gave the dal a subtle sweetness that balanced out the sourne
Travie Williams
[email protected]First time making Khatti Dal, and I'm so glad I tried this recipe. The step-by-step instructions were easy to follow and the result was a delicious, flavorful dish. The tamarind added a unique sourness that complemented the lentils beautifully. Will
kayra tufekçi
[email protected]The Khatti Dal turned out amazing! Followed the recipe to a T and the outcome was pure bliss. The tamarind and tomatoes imparted a wonderful tanginess, while the lentils provided a hearty and comforting base. Served it with steamed rice and a dollop
Moho Cali
[email protected]This Hyderabadi Khatti Dal was a delightful culinary journey. The tangy tamarind and the aromatic spices blended perfectly, creating a harmonious flavor profile. The lentils were cooked to perfection, retaining their texture while absorbing the flavo