Hyderabadi Khatti Dal

Hyderabadi Khatti Dal

The Khatti dal, as the name suggests, is a sour lentil main course dish best enjoyed with steamed rice. Khatti dal is made from toor dal or arhar dal, also known as pigeon peas, which is first boiled to a desired consistency and then tempered with tamarind water and a tadka comprising tomatoes, mustard seeds, green chilies and curry leaves you can use Drumsticks also.
 Ingredients

1 springs Coriander leaves
1/2 tsp Cumin seeds
few springs Curry leaves
2 number Drumsticks
1 tbsp Fresh grated Coconut
1 tsp Goda masala
2-3 number Green chilies, chopped
pinch Hing (asafoetida)
1 tsp Jaggery
1/2 tsp Mustard seeds
1 ml Oil
1 tsp Red chili powder
0 Salt to taste
1/2 cup Tamarind juice
1 number Tomatoes, sliced
1 cup Toor dal, boiled
1/4 tsp Turmeric powder
 Method
Firstly wash dal and cook it in the pressure cooker adding little oil, turmeric and green chilies. The dal should not be mashy. Boil drumsticks until done and keep aside. Add 1 tbsp oil in a pan, when it get hot add mustard seeds. When the mustard seeds crackle, add cumin seeds, curry leaves, pinch of hing, turmeric powder, red chili powder, goda masala, and sliced tomatoes and sauté all the ingredients well. Add in the dal and drumsticks and mix well. Add jaggery, salt and allow it to boil for some time. Add 1 tbsp fresh grated coconut, coriander leaves and ½ cup tamarind juice. Simmer the dal for about 2 to 3 minutes and bring it to boil until the raw flavor of tamarind juice is gone. Finally when the frothiness is gone, switch off the flame and the toor dal amti is ready to serve