Allergens in Khatti Dal: mustard.
Ingredients
Quantities for 4.
- 200g, rinsed until the water runs clear Toor Dal
- 30g pulp, soaked in 150ml hot water Tamarind
- 2, chopped Tomato
- 4, slit Green Chilli
- 1 small, finely chopped Onionoptional
- 6 cloves, lightly crushed Garlic
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seedsoptional
- 3, broken Dried Red Chilli
- 2 sprigs Curry Leaves
- 1/4 tsp Asafoetidause a compounded-free asafoetida to keep the dish gluten-free
- 3 tbsp Neutral Oil
- 800ml Water
- to taste Salt
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the toor dal 20 minutes if you have the time. It cooks softer and faster.
- Soak the tamarind in hot water for 20 minutes, squeeze it out with your fingers and strain; the dal should be assertively sour, not merely tangy.
- Most block asafoetida is cut with wheat flour, so buy a compounded-free one if gluten matters to you.
Method
- Pressure cook the dal with the turmeric, chopped tomato, green chillies and 700ml water for 4 whistles, about 12 minutes.
- Let the pressure fall on its own, then whisk the dal hard for 30 seconds until it is smooth and creamy with no whole lentils left.Whisking, not blending. A blender makes it gluey.
- Return the pan to a low flame, add the remaining water and salt, and bring to a gentle simmer.
- Stir in the tamarind water and simmer 8 minutes, until the raw sour smell has cooked off and the dal has thickened slightly.Taste after these 8 minutes, not before. Tamarind mellows as it cooks.
- Heat the oil in a small pan for the tempering. Crackle the mustard seeds, then the cumin and fenugreek.
- Add the crushed garlic and fry until it turns golden, about 1 minute, then the dried red chillies, curry leaves and asafoetida. It will spit hard.Take the pan off the heat before the asafoetida goes in. It scorches in seconds.
- If using onion, add it to the tempering and fry 3 minutes until soft and translucent.
- Pour the tempering into the dal, cover immediately for a minute to trap the aroma, then stir through.
- Finish with coriander leaves and serve with plain rice and a wedge of lime.
Storage
Keeps 3 days refrigerated. It sets firm when cold. Reheat with 100ml water per portion, stirring until it flows again, and refresh with a small second tempering if it tastes flat.
Nutrition Good estimate
One serving of Khatti Dal (353 g) is about 320 calories, or 91 calories per 100 g.
Medium protein: 13 g a serving, 16% of the calories
| Per serving353 g | Per 100 g | |
|---|---|---|
| Calories | 320 kcal | 91 kcal |
| Protein | 13.0 g | 4 g |
| Carbohydrate | 44.0 g | 12 g |
| of which sugars | 5.8 g | 2 g |
| Fibre | 9.9 g | 3 g |
| Fat | 11.8 g | 3 g |
| of which saturated | 1.3 g | 0 g |
| of which unsaturated | 9.7 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.