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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

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

Equipment

  • Heavy bottom saucepan

Method
 

  1. 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.
  2. Drain, and add enough fresh water to cover dal.
  3. Add ginger/garlic paste, chili powder, and turmeric powder, and bring it to rolling boil. Cover and simmer until lentils are mushy and soft.
  4. 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.
  5. 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.
  6. Add salt, and lemon juice and stir to mix. let it simmer for a few more minutes.
  7. Transfer to a serving bowl, and sprinkle chopped cilantro over it.
Tadka (Baghar)
  1. In a small saucepan, heat oil and add cumin seeds to it.
  2. When cumin seeds turn brown, add sliced garlic and dried red chilies and let them get dark brown.
  3. Pour hot oil, with all its spices over the prepared dal to serve.