Khatti Dal (Sour Lentils), Hyderabad-Style

Ingredients

• 1 cup yellow lentils (toor dal)
• 1 ½ teaspoons turmeric
• 1 teaspoon green chili or jalapeño, seeded and minced
• 1 ½ teaspoons salt
• ¼ cup tamarind concentrate or 1 1/2 tablespoons fresh lime juice
• 2 tablespoons sunflower or safflower oil, or other neutral oil
• 1 teaspoon mustard seeds
• 1 teaspoon minced garlic
• 12 curry leaves (optional)
• 3 tablespoons chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    255 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 12 grams protein; 362 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

30 minutes