Lentil Curry With Tamarind (Khatti Dal)
User Reviews
5
Lentil Curry With Tamarind (Khatti Dal)
Description
This Lentil Curry with Tamarind combines red lentils cooked until tender with ginger garlic paste, fresh serrano chilies, tomatoes, and a blend of spices including turmeric, red chili powder, and salt. The cooking liquid is enriched with tamarind water or paste added near the end to provide a distinctive sour note.
To finish, a tempering of garlic, cumin seeds, mustard seeds, dried red chilies, and curry leaves is roasted in oil and poured over the lentils, infusing the dish with deep aromas and a layer of flavor complexity. The result is a lightly soupy dal that is simultaneously spicy and tangy with herbaceous touches from fresh cilantro garnish.
This curry pairs well as part of an Indian meal alongside rice or flatbreads. It is satisfying and nourishing with a balance of savory, sour, and spicy elements.
Tamarind water can be made by soaking tamarind block in water; adjust quantity to achieve your preferred sourness. Neutral oils like canola or avocado are typical, but ghee can add richness if desired.
Ingredients
- 1.5 cups masoor dal red lentils
- 4 cups water
- 1.5 teaspoon ginger garlic paste
- 3 serrano chili
- 2 tomato
- 3 teaspoon salt
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 2 cups tamarind water (see notes)
- ¼ cup neutral cooking oil see notes, generic cooking oil
- 5 garlic cloves finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 15 curry leaves
- 2 dried red chilies
- ¼ cup cilantro chopped
Instructions
- Combine the lentils, water, ginger/garlic paste, serrano chillies, tomatoes, salt, red chili powder and turmeric.
- For INSTANT POT, cook on high pressure for 15 minutes and do a 5-minute release before venting and opening the lid.
- For STOVE TOP, cook on high till the mixture begins to boil, and then cook on medium heat for 20 minutes till everything is tender and well blended. You should have a thin, soupy consistency by the end.
- Add the tamarind water (or paste) at this point and mix well. (see notes)
- In a small frying pan, heat ¼ cup oil and saute the garlic cloves, cumin seeds, mustard seed, dry red chilies, and curry leaves (in that order) till everything is well roasted and aromatic.
- Pour this tempering (oil included) over the lentil curry.
- Garnish with cilantro and serve.
Notes
- Red lentils (masoor dal) create a soup-like, thinner consistency; use pigeon peas for thicker dal.
- Make tamarind water by soaking 7 oz tamarind block in 6 cups water; use 2 cups for this recipe or 2 tablespoons tamarind paste as substitute.
- Adjust tamarind quantity to control sourness to taste.
- Use neutral cooking oil like canola or avocado; optionally, add ghee for richer flavor at 2 tablespoons ghee per 1/4 cup oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 362kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1269mg | 53% |
| Potassium | 609mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 24g | 48% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 73mg | 81% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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