Friday, 16 September 2016

KHATTI DAL / TANGY LENTIL


Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Boiled and mashed tuar dal and masoor dal   -   1 cup
Clarified butter  -  1 tbsp
Mustard seeds  -  1/4 tsp
Cumin seeds   -  1/4 tsp
Whole red chilly  -  1 - 2
Crushed garlic cloves  - 4 - 5
Curry leaves   -  4 - 5
Tamarind pulpe / imli pulpe paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder   -  1/2 tsp
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Boiled tuar and masoor dal / lentil in a pressure coker and churn it to make a puree.
Heat clarified butter in a pan..
Add mustard seeds,cumin seeds,whole red chilly to crackle.
Add crushed garlic and fry till golden.
Add curry leaves,coriander powder,red chilly powder,turmeric powder and coriander leaves and mix well.
Add boiled and mashed dal / lentil,tamarind / imli pulpe paste and salt and mix well.
Cover it and cook in a low flame for five mins.
Serve hot with rice or chapati.