Hyderabadi Khatti Dal (Sour Lentil Curry with Tamarind)
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Ingredients
- 200 g toor dhal (split pigeon peas)
- 2 tbsp tamarind paste
- 2 tomatoes
- 3 dried red chillies
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 4 garlic cloves
Nutrition (per serving)
- Calories
- 275 kcal
- Protein
- 12.4 g
- Carbohydrate
- 35.4 g
- of which sugars
- 5.1 g
- Fat
- 8 g
- of which saturates
- 5.9 g
- Fibre
- 9.1 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 700ml water with the ground turmeric for 20 minutes until completely soft; mash well.
- 2
Add the chopped tomatoes and tamarind paste, and simmer for 10 minutes.
- 3
Heat the coconut oil in a small pan, add the mustard seeds, urad dal, dried red chillies and garlic, and fry for 1-2 minutes until the garlic is golden.
- 4
Add the curry leaves and fry for 20 seconds more.
- 5
Pour the tempering over the dal.
- 6
Serve hot with rice.
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