Tangy Daal Recipe
Daal is a staple in my house eaten on it's own or as a side dish. Our favorite is spicy, khatti daal which gets its tang from tamarind paste or lemon juice.
I use orange masoor lentils for this daal but you can mix masoor and yellow mung lentils, if you like. All lentils are wholesome and packed with protein and fiber.
I don't add too many spices to my daal as I feel the taste of the lentils and the earthiness of the tempering is all you really need to tantilize your palate.
Tangy Lentils Recipe
1 1/4 cups orange masoor lentils
1/2 teaspoon turmeric powder
1 teaspoon red chili powder or to taste
1 teaspoon salt or to taste
1 medium tomato seeded and cut into big chunks
2 whole lemons, juiced
3 tablespoons oil or ghee
2 cloves garlic, sliced
4 dried, red chilies
1 teaspoon cumin seeds
6 to 7 fresh curry leaves
Rinse lentils several times and soak in a medium pan with about 4 cups of water for 1/2 hour.
Boil lentils on medium heat.
Add turmeric powder, red chili powder and salt and cook on low heat until very soft.
Add tomato and cook another 15 minutes.
Take off heat and add lemon juice.
In a small frypan heat oil or ghee.
Add garlic slices, red chilies and cumin seeds stirring continuously until garlic slices turn golden brown.
Take off heat and add curry leaves.
Pour on top of daal.
Tips and Bits
Feel free to use tamarind paste instead of lemon juice.
Feel free to omit the tomato in this daal.
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