Lentil Curry With Tamarind (Khatti Dal)

A beige pottery bowl is filled with a tempered and garnished lentil curry .

5 from 4 votes

Lentil Curry With Tamarind (Khatti Dal) is made with red lentils, tamarind water, fresh ingredients, and a delicious blend of fragrant spices.

Prep Time10

Cook Time30

tempering10

Total Time50

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Indian, Pakistani

Diet: Gluten Free, Halal, Hindu, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: Easy red lentil curry, Hyderabadi khatti dal recipe, khatti dal recipe Pakistani, khatti masoor dal recipe, Split red lentils recipe

Servings: People

Calories: 362kcal

Author: Nosheen Babar

Ingredients

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
½ tsp turmeric powder
2 cups tamarind water (see notes)
¼ 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
¼ cup chopped cilantro

Instructions

Combine the lentils, water, ginger/garlic paste, serrano chillies, tomatoes, salt, red chili powder and turmeric.
For INSTANT POT, cook on high pressure for 15 minutes and do a 5-minute release before venting and opening the lid.
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.
Add the tamarind water (or paste) at this point and mix well. (see notes)
In a small frying pan, heat ¼ 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.
Pour this tempering (oil included) over the lentil curry.
Garnish with cilantro and serve.

Notes

Masoor Dal - I use red lentils for this curry, enjoying the soupy consistency. If you want a thicker dal, use pigeon pea lentils instead.

Tamarind Water - Soak a 7 oz. Block seedless tamarind in 6 cups of water to make the tamarind water. Use either 2 cups of this water or 2 tablespoons of tamarind paste to the lentil curry at the end, just before tempering the curry. Adjust this quantity to make the khatti dal more or less sour per your preference.

Cooking Oil - I use canola or avocado oil for this recipe. However, ghee adds a rich and nutty flavor to the lentil curry. Use 2 tbsp ghee per ¼ cup of cooking oil if you want to go that route.

Nutrition