HYDERABADI KHATTI DAAL
A light, flavorful and fragrant soup that can be served as a starter course or eaten with some basmati rice as an entree.
- 1.5 cups masoor daal red lentils
- 6 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
- ¼ cup cooking oil
- 2 dry red chillies
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 5 garlic cloves finely chopped
- 15 curry leaves
- 4 cups tamarind water
- ¼ cup chopped cilantro
Combine the lentils, water, tomatoes, Serrano chillies, salt, red chili powder and turmeric.
For INSTANT POT cook on highpressure for 15 minutes and do a 5 minute release before venting and opening lid.
For STOVE TOP cook on high till the mixture begins to boil and then cook on medium for an hour till everything is tender and well blended. You should have a thin soupy consistency by the end.
Add the tamarind pulp** and mix well.
In a small frying pan heat ¼ cup oil and saute the garlic, red peppers, cumin seeds, mustard seeds and curry leaves till light brown and then add to the lentils with the oil.
Garnish with cilantro and serve with basmati rice.
Serving: 1gCalories: 362kcalCarbohydrates: 57gProtein: 13gFat: 10gSaturated Fat: 1gTrans Fat: 1gSodium: 1273mgPotassium: 609mgFiber: 16gSugar: 24gVitamin A: 646IUVitamin C: 73mgCalcium: 75mgIron: 5mg