Khatti Dal Recipe

Khatti Dal
Tangy 'Sour' Lentils
Submitted By: Taz


1 Cup Large Split Yellow Lentils (Chana Dal) - picked and rinsed
4 Cups Water for boiling lentils
½ Cup Boiling Water for Tamarind
2 Tsp Tamarind Concentrate (Imli)
1 Large Onion (Pyaz) - small diced
2 tsp Turmeric Powder (Haldi) - divided
1 tsp Coriander Seed (Dhania Saabut) - ground into a fine powder
1 tsp Black Mustard Seed (Rai)
1 tsp Fenugreek Seed (Methi Dana)
1 tsp Aniseed (Valaiti Saunf)
1 tsp Carom Seed (Ajwain)
½ tsp Coriander Seed (Dhania Saabut)
12 Curry Leaves (Kaddi Patta)
4 Whole Dried Red Chiles (Lal Mirch)
Kosher Salt (Namak) to taste
1 ½ Tbs Canola Oil

  1. Bring the 4 cups of water to a boil over medium-high heat in a medium, heavy bottomed pan*
  2. Add picked and rinsed lentils along with 1 tsp turmeric and ground coriander - Stir to combine
  3. Reduce heat to a vigorous simmer and allow to cook (stirring occasionally) for 15-30 minutes or until lentils are soft
  4. While lentils are cooking, mix the 2 tsp of tamarind concentrate with the ½ cup of boiling water until fully combined and set aside until needed
  5. (While still cooking the lentils) Heat oil in a medium/large skillet over medium heat until shimmering
  6. Once oil is hot, add mustard seeds and fry until they pop (apx 15 seconds)
  7. Add fenugreek seed, aniseed, carom seed, coriander seed, curry leaves, and dried red chiles - Sauté for 1 minute
  8. Add onions to pan and continue to sauté until golden in color (apx 5-7 minutes)
  9. Transfer the spice and onion mixture to the lentils along with the tamarind concentrate, the remaining 1 tsp turmeric and salt to taste - Return to a simmer and allow to cook for 8-10 minutes or until reduced to desired consistency (should be thick NOT soupy)
  10. Adjust seasoning and serve hot along with basmati rice or naan or as part of any Indian meal
* Can use a 4-6 quart pressure cooker as an alternative - Cook lentils as directed for 8-10
   minutes once pressure is achieved and continue preparation from step 4 as written

Share by: