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Lentil Curry With Tamarind (Khatti Dal)
5 from 15 votes

Lentil Curry With Tamarind (Khatti Dal)

Lentil Curry with Tamarind, or Khatti Dal, is a spiced red lentil stew flavored with tamarind’s tangy sourness and tempered with aromatic spices like cumin, mustard seeds, and curry leaves. The dish has a soupy consistency, balancing heat, sourness, and warmth from fresh serrano chilies and masoor dal.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 6 People
Calories: 362 kcal
Course: Side Dish, Main Course, Appetizer, Soup
Cuisine: Indian, Pakistani

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

    Cup of Yum
  1. Combine the lentils, water, ginger/garlic paste, serrano chillies, tomatoes, salt, red chili powder and turmeric.
  2. For INSTANT POT, cook on high pressure for 15 minutes and do a 5-minute release before venting and opening the lid.
  3. 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.
  4. Add the tamarind water (or paste) at this point and mix well. (see notes)
  5. 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.
  6. Pour this tempering (oil included) over the lentil curry.
  7. 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

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%)

Nutrition Facts

Serving: 6 People

Amount Per Serving

Calories 362

% 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.