Hyderabadi-Style Lentil Stew (Khatti Dal)

Name: Hyderabadi-Style Lentil Stew (Khatti Dal)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained; 1 ⁄ 4 tsp. ground turmeric; 3 tbsp. chopped cilantro; 1 tsp. tamarind paste; 1 ⁄ 4 tsp. red chile powder, such as cayenne; 12 fresh or frozen curry leaves; 7 cloves garlic (1 mashed into a paste, 6 peeled); 2 plum tomatoes, peeled and minced; 2 small green Thai chiles, or 1 serrano, thinly sliced; 1 (1/2-inch) piece ginger, peeled and grated; Kosher salt, to taste; 3 tbsp. canola oil; 1 ⁄ 2 tsp. cumin seeds; 1 ⁄ 4 tsp. brown mustard seeds; 3 chiles de árbol

Serves
serves 4

INGALLS PHOTOGRAPHY

Indian culinary expert Madhur Jaffrey experienced a version of this tarka—a combination of fried spices and aromatics stirred into a soupy dal—while visiting the South Indian city of Hyderabad. It is soured with tamarind and seasoned with curry leaves and mustard seeds. This recipe first appeared in our August/September 2014 special India issue with Madhur Jaffrey's article The Heart of South India.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
¹⁄₄ tsp. ground turmeric
3 tbsp. chopped cilantro
1 tsp. tamarind paste
¹⁄₄ tsp. red chile powder, such as cayenne
12 fresh or frozen curry leaves
7 cloves garlic (1 mashed into a paste, 6 peeled)
2 plum tomatoes, peeled and minced
2 small green Thai chiles, or 1 serrano, thinly sliced
1 (1/2-inch) piece ginger, peeled and grated
Kosher salt, to taste
3 tbsp. canola oil
¹⁄₂ tsp. cumin seeds
¹⁄₄ tsp. brown mustard seeds
3 chiles de árbol

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Instructions

Step 1

Bring dal and 8 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium; stir in turmeric and cook until dal is mushy, about 45 minutes.

Step 2

Stir in cilantro, tamarind paste, chile powder, curry leaves, garlic paste, tomatoes, sliced chiles, ginger, and salt; boil. Reduce heat to medium; cook until slightly thickened, about 15 minutes.

Step 3

Heat oil in an 8" skillet over medium-high. Cook cumin and mustard seeds until they pop, 1–2 minutes. Add peeled garlic and the chiles de árbol; cook until garlic is golden, 6–8 minutes, and stir into stew.

Bring dal and 8 cups water to a boil in a 6-qt. saucepan. Reduce heat to medium; stir in turmeric and cook until dal is mushy, about 45 minutes.
Stir in cilantro, tamarind paste, chile powder, curry leaves, garlic paste, tomatoes, sliced chiles, ginger, and salt; boil. Reduce heat to medium; cook until slightly thickened, about 15 minutes.
Heat oil in an 8" skillet over medium-high. Cook cumin and mustard seeds until they pop, 1–2 minutes. Add peeled garlic and the chiles de árbol; cook until garlic is golden, 6–8 minutes, and stir into stew.