0 from 15 votes
Lentil Curry With Tamarind (Khatti Dal)
Lentil Curry With Tamarind (Khatti Dal) is made with red lentils, tamarind water, fresh ingredients, and a delicious blend of fragrant spices.
Prep Time
10 mins
Cook Time
10 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 daal (red lentils)
- 4 cups water
- 1.5 teaspoon ginger/garlic paste
- 3 serrano chillies
- 2 tomatoes
- 3 teaspoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 cups tamarind water (see notes)
- ¼ cup cooking oil (see notes)
- 5 garlic cloves finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 15 curry leaves
- 2 dry red chillies
- ¼ cup chopped cilantro
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.
Cup of Yum
Notes
- Masoor Dal - I use red lentils for this curry, enjoying the soupy consistency. If you want a thicker dal, use pigeon pea lentils instead.
- Tamarind Water - Soak a 7 oz. Block seedless tamarind in 6 cups of water to make the tamarind water. Use either 2 cups of this water or 2 tablespoons of tamarind paste to the lentil curry at the end, just before tempering the curry. Adjust this quantity to make the khatti dal more or less sour per your preference.
- Cooking Oil - I use canola or avocado oil for this recipe. However, ghee adds a rich and nutty flavor to the lentil curry. Use 2 tablespoon ghee per ¼ cup of cooking oil if you want to go that route.
Nutrition Information
Serving
1g
Calories
362kcal
(18%)
Carbohydrates
57g
(19%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Sodium
1269mg
(53%)
Potassium
609mg
(17%)
Fiber
16g
(64%)
Sugar
24g
(48%)
Vitamin A
646IU
(13%)
Vitamin C
73mg
(81%)
Calcium
73mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6People
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.