INGREDIENTS:


Masoor Dal: 2 cups
Tomato: 1
Red Chili Powder: 1/2 tsp
Salt: as per taste
Ginger Garlic Paste: 2 tsp
Curry Leaves: few leaves
Cumin Seeds: 1/2 tsp
Garlic Cloves: 3 Cloves
Whole Red Chillies: 10 to 12
Tamarind Water: 1/2 cup
Nigella Sativa (Kalonji): 1/2 tsp
Oil: for cooking


How to make Khatti Daal


METHOD 1:


Boil masoor dal with red chilli powder, salt, tomato and ginger garlic paste.
Blend the boiled mixture with a food blender.
Then sprinkle green coriander, couple of curry leaves and tamarind water and cook for 10 minutes on low heat.
Once dal becomes thick, heat oil in frying pan and add cumin seeds, whole red chillies, nigella sativa (kalonji), remaining curry leaves, garlic cloves and prepare baghar.
Pour baghar on daal.
Serve hot with rice or chapati.

Method 2:

Boil masoor lentil combined with red chilli powder, tomato, salt and ginger garlic paste.
Blend the boiled lentil mixture in food blender.
Sprinkle green coriander, tamarind water, curry leaves and cook for 10 minutes on low flame.
When lentil gets thicker, heat oil in another frying pan, add cumin seeds, whole red chillies, nigella sativa, remaining curry leaves, garlic cloves in order to prepare baghar.
Put baghar on daal.
Sour daal (khatti dal) is ready to serve.
Enjoy with hot chapati or rice.