Hyderabadi Khatti Dal

Dal seems to be a modest and a regular curry in every household. But not any more, I mean dal is not a regular curry. In this limitless and infinite world of food websites, there are countless versions of dal recipes. But for me it has always been my comfort food, and no version can beat the dal made by a mother and I would always like to come back to my mother, sit with her and have a comforting 'dal chawal' made by her. 






Serves: 4 to 5
Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes


Ingredients:

• 3/4 cup toor dal / arhar / pigeon pea lentil
• 1 large ripe tomato
• 2 green chilies
• 5 to 6 curry leaves
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp ginger & garlic paste
• 1/4 cup soaked tamarind juice (or 1 tbsp tamarind pulp)
• 2 tbsp ghee
• Salt
• Coriander leaves for garnishing. 
• For tempering - 1 tsp whole cumin, 2 dry red chilies, 2 sliced garlic and 2 tbsp cooking oil

Method:

1. In a pressure cooker, cook together 3/4 cup toor dal, 1 large chopped tomato, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp ginger & garlic paste, 2 tbsp ghee and salt. Cook for 15 to 20 minutes.
2. Pour the cooked dal into a sauce pan and bring to a boil along with green chilies, curry leaves and tamarind juice. Adjust the salt, chilies and sourness according to your taste. Cook for 2 minutes and remove from heat.
3. Heat 2 tbsp oil in a small pan and add sliced garlic, 1 tsp whole cumin and dry red chilies. When they get aromatic and slightly change color, remove from heat and pour into the dal.
4. Garnish with coriander leaves.