Khatti Dal with Sprouts
khatti Dal with Sprouts
This is just a regular Hyderabadi khatti dal, but with added sprouts. It gives it an extra texture and taste that we find very satisfying. Added vegetables have a way of filling the gap if there is no side vegetable dish.
Equipment
- Heavy bottom saucepan
Ingredients
- 1 cup red lentil (Masoor dal)
- ½ teaspoon ginger/garlic paste
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 8 medium sprouts
- 1 sprig curry leaves
- 3 small green chilies
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon fresh chopped cilantro
Tadka (Baghar)
- 2 tablespoons olive oil, or any desired oil
- ½ teaspoon cumin seeds
- 1 clove garlic, peeled and sliced, lengthwise
- 4 dried red chilies
Instructions
- Wash dal in a saucepan, at least, 20 minutes before cooking. Meanwhile, cut a slice of stem from each sprout to give a clean base but don't cut it completely. Remove tough leaves if any. Cut in half, lengthwise and wash well in a colander. Set them aside.
- Drain, and add enough fresh water to cover dal.
- Add ginger/garlic paste, chili powder, and turmeric powder, and bring it to rolling boil. Cover and simmer until lentils are mushy and soft.
- Use an immersion blender, or blender you have, to blend to a very smooth consistency. Add 1½ cup water. Dal should not be thick or pasty, but should have a pouring consistency.
- Return to the saucepan, add prepared sprouts, curry leaves, green chilies, and bring it back to a boil. Reduce heat and simmer until sprouts are fork tender.
- Add salt, and lemon juice and stir to mix. let it simmer for a few more minutes.
- Transfer to a serving bowl, and sprinkle chopped cilantro over it.
Tadka (Baghar)
- In a small saucepan, heat oil and add cumin seeds to it.
- When cumin seeds turn brown, add sliced garlic and dried red chilies and let them get dark brown.
- Pour hot oil, with all its spices over the prepared dal to serve.
