Dive into the vibrant world of Indian cuisine with the delightful Lakhnawi Khatti Dal, a dish that promises to tantalize your taste buds and warm your soul. This Lucknow-inspired sour lentil dish is not just a meal; it's an experience filled with rich flavors and aromatic spices that will transport you straight to the bustling streets of Lucknow. With its perfect balance of tanginess from tamarind and the comforting essence of lentils, this recipe is a must-try for anyone looking to explore the depths of Indian culinary traditions. Ready to impress your family and friends with a dish that’s both simple and spectacular? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup split yellow lentils (moong dal)
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 2 tbsp tamarind pulp
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Wash the split yellow lentils (moong dal) thoroughly under running water until the water runs clear. Drain and set aside.
- In a medium-sized pot, combine the washed lentils with 3 cups of water. Add turmeric powder and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes until lentils are soft and mushy, stirring occasionally.
- While the lentils are cooking, heat oil or ghee in a separate pan. Add cumin seeds and let them splutter for 30 seconds until fragrant.
- Add finely chopped onions to the pan and sauté until they turn golden brown and translucent, approximately 5-7 minutes.
- Stir in ginger-garlic paste and green chilies. Cook for another 2 minutes until the raw smell disappears.
- Add chopped tomatoes, red chili powder, and salt. Cook until tomatoes become soft and start to break down, about 5 minutes.
- Pour the tamarind pulp into the cooked lentils and mix well. Add the onion-tomato mixture to the lentils and stir to combine.
- Simmer the dal for an additional 5-7 minutes to allow flavors to meld together. Adjust consistency by adding hot water if needed.
- Taste and adjust seasoning with salt or tamarind pulp as per preference.
- Remove from heat and garnish with fresh chopped coriander leaves.
- Serve hot with steamed rice or Indian bread like roti or naan.
Tips
- Choose Quality Lentils: Always opt for fresh split yellow lentils (moong dal) for the best flavor and texture. Check for any impurities before cooking.
- Soak for Extra Softness: If you have time, soak the lentils in water for about 30 minutes before cooking. This will help them cook faster and become even softer.
- Adjust the Tanginess: Tamarind can vary in strength; start with the recommended amount and adjust according to your taste preference. A little goes a long way!
- Spice it Up: If you prefer a spicier kick, feel free to add more green chilies or a pinch of red chili powder to the onion-tomato mixture.
- Garnish Generously: Fresh coriander leaves not only add a pop of color but also enhance the flavor. Don’t skip this step!
- Perfect Pairing: Serve your Khatti Dal with steamed basmati rice or warm naan for a complete meal that will have everyone coming back for seconds!
- Store Leftovers: This dish tastes even better the next day! Store any leftovers in an airtight container in the fridge, and reheat gently when ready to enjoy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
