Hyderabadi Khatti Dal (Mango Lentil Curry from the Indian state, |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers! Ingredients:
250 g yellow lentils, cleaned,washed and drained (toovar dal) |
2 raw mangoes, peeled,de-seeded and chopped |
3 tomatoes, peeled and chopped |
3 -5 fresh curry leaves |
100 g fresh coriander leaves |
2 pinches turmeric powder |
4 cloves garlic |
2 teaspoons red chili powder |
salt |
3 tablespoons oil |
2 teaspoons cumin seeds |
1 teaspoon mustard seeds |
5 green chilies |
Directions:
1. Put the first three ingredients in a pressure cooker.
2. Pressure cook for upto 2-3 whistles.
3. Remove from flame and let out the steam.
4. Mix the cooked lentils with water using a wooden spoon.
5. Boil the mixture for 5 minutes.
6. Heat oil in a pan.
7. Add cumin seeds and mustard seeds.
8. Allow to splutter.
9. Once they stop spluttering, add curry leaves.
10. Stir-fry until fragrant.
11. Add garlic and stir-fry until the raw smell is gone.
12. Mix in the red chilli and turmeric powders and the corriander leaves.
13. Fry till it turns slightly brown.
14. Pour over the boiled lentils.
15. Serve hot over cooked white rice.
16. Enjoy a hearty lunch!
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