Lentil Curry With Tamarind (Khatti Dal)
Lentil Curry With Tamarind (Khatti Dal) is made with red lentils, tamarind water, fresh ingredients, and a delicious blend of fragrant spices.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups masoor daal ((red lentils))
- 4 cups water
- 1.5 tsp ginger/garlic paste
- 3 serrano chillies
- 2 tomatoes
- 3 tsp salt
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 cups tamarind water ((see notes))
- 1/4 cup cooking oil ((see notes))
- 5 garlic cloves finely chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 15 curry leaves
- 2 dry red chillies
- 1/4 cup chopped cilantro
Instructions
- 1
Combine the lentils, water, ginger/garlic paste, serrano chillies, tomatoes, salt, red chili powder and turmeric.
- 2
For INSTANT POT, cook on high pressure for 15 minutes and do a 5-minute release before venting and opening the lid.
- 3
For STOVE TOP, cook on high till the mixture begins to boil, and then cook on medium heat for 20 minutes till everything is tender and well blended. You should have a thin, soupy consistency by the end.
- 4
Add the tamarind water (or paste) at this point and mix well. (see notes)
- 5
In a small frying pan, heat 1/4 cup oil and saute the garlic cloves, cumin seeds, mustard seed, dry red chilies, and curry leaves (in that order) till everything is well roasted and aromatic.
- 6
Pour this tempering (oil included) over the lentil curry.
- 7
Garnish with cilantro and serve.