alternative way of making Masoor Daal - this is also known as Heydrabadi cooking because of the use of tamarind or other souring agents.this can also be made with split mung daal.
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Units: US | Metric
- 236.59 ml split red lentils
- 4.92 ml salt
- 2.46 ml chili powder
- 1.23 ml turmeric powder
- 29.58 ml tamarind juice (add more if you like it really sour) or 29.58 ml lemon juice (add more if you like it really sour)
- 1 small tomato, chopped
- 59.14 ml chopped fresh coriander
- 3 whole dried red chilies
- 1.23 ml cumin seed
- 1 garlic clove, sliced
- 4-5 curry leaves (optional)
- 44.37-59.16 ml oil, for tempering
- 1Wash the dal well.
- 2soak for at least 15-20 minutes or upto half hour.
- 3In a pot add the dal and a glass of water.
- 4add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
- 5When the dal has softened to a paste, add the chopped tomatoes and fresh coriander and lemon juice or Tamarind juice.
- 6Cook till it is of medium consistency (not too pasty or too liquidy)
- 7In a frying pan heat the oil along with the Garlic and whole red chili and curry leaves.
- 8When the Garlic slices turn light brown add cumin seeds and wait for them to be brown but be careful not to burn them.
- 9pour the oil and its contents over the daal and cover immediately.
- 10take off heat.
- 11after a few minutes serve with plain boiled rice.
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Nutritional Facts for Khatti Masoor Daal (Sour Split Red Lentils)
Serving Size: 1 (158 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 561.1
- Calories from Fat 198
- Total Fat 22.0 g
- Saturated Fat 2.8 g
- Cholesterol 0.0 mg
- Sodium 1185.1 mg
- Total Carbohydrate 66.6 g
- Dietary Fiber 31.2 g
- Sugars 6.8 g
- Protein 26.7 g
The following items or measurements are not included: