Tuesday, November 1, 2011


Alright, let's just hope the Hyderabadi aunties don't come chasing after me with a beylan, because I made some sort of daal today and am insisting on calling it Khatti* Daal (Hyderabadi style lentils).

Reasons why it may not be considered authentic:
I used mixed daal.
I didn't think about making it khatti daal until it was halfway done. That's when I added the tomato :)
I didn't put sliced garlic in the bhagaar**
I made up my own recipe.

Reasons why I call it Khatti Daal:
I put imli/tamarind in it.
I put lemon juice in it.
It's khatti.

I admit it, I've never made Khatti Daal and have never been taught how to make it. I just always thought it was a tedious job. It really isn't. All you do is cook the daal with salt to taste, a bunch of masaley/spices (red chili powder, coriander powder, garlic and ginger paste), chopped green chilies and diced tomato, until it's nice and mushy and smooth (I used a whisk to get it all blended), then you add the tamarind juice (soak a few imli pods in a cup of hot water, and squeeze everything out of it, strain water it into the daal), lemon juice and then bhagaar with zeera/cumin, whole dried red chilies and supposedly sliced garlic. Gah. Oh oh also curry leaves!

I believe the most common daal used for Khatti Daal is Masoor (red lentils), but I may be wrong. I used this mixed daal I bought from the Indian store, which is a combination of masoor, mung, chana (split chickpeas), toor (yellow pigeon peas) and mash/urud (black gram). It turned out good, and was great over white rice.

I just love me some fresh cooked daal-chaawal (lentils with rice):

Make some Daal, boys; even if you don't wanna call it Khatti, it's still going to taste yummey.
Don't forget the cilantro!

*khatti : sour, tart
**bhagaar : frying spices in a few tablespoons of oil till reddish, then pouring the oil and spices over the cooked dish, in this case, daal. Cover for a few minutes, and serve hot.

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