This is an ABSOLUTELY MOUTHWATERING masterpiece of a daal! Lots of fresh lemon juice give this a tangy and sour taste which is completely crave worthy!
- ½ cup yellow split peas
- ½ cup red split lentils
- 6 curry leaves
- 1 ts ground cumin powder
- 1 ts turmeric powder
- ½ ts red chili powder
- 1 big tomato chopped
- 2 green chilies I used Thai chilis
- 2 tablespoon fresh coriander chopped
Batch 4 (Tarka)
- 2 tablespoon vegetable oil
- 4 dried red chilies I used Asian chilies
- 2 cloves garlic sliced
- ½ ts mustard seeds
- ½ ts cumin seeds
- 6 curry leaves
- 1 ts ginger minced
Wash the yellow split peas and red split lentils until clear.
Fill a large pot with 10 cups of water. Put all of Batch 1 into the pot. Bring to the boil, and then simmer partly covered for 45 minutes until the lentils are mushy.
Liquidize using a hand blender, immersion blender, or potato masher. After blending add salt to taste, and pour the juice of 2 lemons (Batch 2) into it. Broil to the boil, and then put aside.
Put 2 tablespoon of vegetable oil in a small frying pan. Once hot add everything from Batch 4 except the red chilies which will be added right at the end. All for barely half a minute.
Hold the lid of the daal pot in one hand, then pour the tarka content into the daal. Stir well!
This recipe calls for 10 cups of water. If you prefer your daal to be thicker, you may reduce the amount of water that is called for.
Enjoy this Khatti Daal to your heart's content! We served with some ready made paratha and also some Delhi Samosas from Deep Indian Kitchen. It was a divine meal!
Watch out because you may crave this taste and flavor sensation overwhelmingly after trying it! Even better the next day!!