A bowl filled with khatti dhal with a spoon on the side

Khatti dhal

  • Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus soaking
  • Easy
  • Serves 4 - 6

Serve this tasty, healthy dhal as a vegetarian main meal or side dish. Adding tamarind to the lentils delivers fabulous sweet and sour flavour

  • Freezable
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal457
low infat9g
saturates4g
carbs68g
sugars6g
fibre3g
protein25g
salt0.3g
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Ingredients

For the dhal

For the tempering

Method

  • STEP 1

    Soak the toor dhal for about 40 mins, then rinse well. Put it in a large heavy-bottomed saucepan with the turmeric, tomatoes, ginger, garlic and chillies. Add 1.7 litres of water and bring to the boil. Turn the heat down low and cook until you have a thick purée, adding water if it gets too dry. Dhal can be quite soupy or quite thick, depending on how you like it. Simply reduce it to thicken it, or add water to thin it. Season to taste.

  • STEP 2

    When the dhal is at a thickness you like, add the tamarind, chilli powder (unless it’s already hot enough), and the ground coriander and check the seasoning.

  • STEP 3

    Tempering is the last phase for a dhal. Heat the oil or ghee in a frying pan and add the cumin seeds. Cook over a medium heat for about 30 secs, then add the garlic and cook for about 10 secs (the garlic should eventually become golden but not brown so don’t overdo it at this point), then add the dried chillies and the curry leaves, if using. Fry until the dried chillies have changed colour slightly and the curry leaves are crisp. Pour this over the dhal and stir. Cover and leave to sit for a few mins before serving.

Goes well with

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    Rating: 5 out of 5.14 ratings
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