Khatti Tur Dal Recipe

1 cup (160 g) 5 oz Split red gram (arhar dal)

2 cups (500 ml) 16 fl oz Water

1/2 tsp (1 g) Turmeric (haldi) powder

Salt to taste

grind to a paste:

1 Ginger (adrak),

1 inch piece

5 Garlic (lasan), cloves

8 Black peppercorns (sabut kali mirch)

1 Cinnamon (dalchini),

1 inch stick

1 tsp (2 g) Coriander (dhaniya) seeds

1 tsp (2 g) Cumin (jeera) seeds

4 Green chillies, slit

2 tbsp (30 g) 1 oz Ghee

1 grain Asafoetida (hing)

1 tsp (3 g) Sugar / Jaggery (gur)

2 Tomatoes, blanched, seeds removed

1 Juice of lemon (nimbu)

1 bunch Green coriander (hara dhaniya), chopped

method

1. Boil the split red gram in water with turmeric powder and salt for 25 minutes or till a thick soup-like consistency is obtained.

2. Grind the ingredients mentioned to a fine paste.

3. Heat the ghee in a pan; add asafoetida, sugar / jaggery, and tomatoes; saute for 2 minutes. Add the paste and stir-fry for 5 minutes on low heat.

4. Add the red gram and cook till thick. Mix in the lemon juice. Serve garnished with green coriander.