A flavourful and comforting sour dal that pairs really well with some steamed rice and papad.
KHATTI DAL
Ingredients
1 cup pigeon peas (toovar dal), soaked and boiled with turmeric and salt
½ cup scarped fresh coconut + for garnish
1 green chilli
1 raw mango
4-5 drumsticks, cut into 2 inch pieces
Tempering
1 tbsp oil
1 tsp cumin seeds
¼ tsp asafoetida (hing)
6-8 curry leaves
2 dried red chillies
1 tbsp Tata Sampann Dal Tadka Masala
Coriander sprig for garnish
Method
1. Take the cooked dal in a deep bottom pan and let it simmer on low heat.
2. In a blender jar, add coconut, green chilli and a little water. Blend to a coarse paste and add it to the pan. Mix well.
3. Cut the sides of the raw mango and add the seed in the dal and slice the flesh, reserve a few slices for garnish and add the remaining in the dal.
4. Add the drumsticks and let it come to a boil. Cook till drumsticks are soft.
5. Discard the raw mango seed and let it simmer on low heat.
6. Heat oil in a tempering pan, add cumin seeds and let them change colour. Add hing, curry leaves and dried red chillies.
7. Add Tata Sampann Dal Tadka Masala and cook for a few seconds. Pour the tempering over the dal and mix well.
8. Garnish with the reserved raw mango slices, scraped fresh coconut and coriander sprig. Serve hot.
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