I never grew up eating khatti daal, but it always sounded like the ultimate vegan food to me — nutritious, lively, and full of zest – and I was anxious to try it. The recipe is based on Shireen Aunty’s, a good family friend’s recipe. Masoor, moong, and chana daal were the three lentils she used in her original recipe. However, I felt the chana daal flavor to overpower the flavor of the finished meal, so I stuck with moong daal.
About the Ingredients
- Moong daal: My recipe calls for yellow moong daal, which comes from moong beans or green gram. Moong beans are green from the outside but yellow when you remove the husks. You should be able to find both at an Indian or Pakistani grocery store. This recipe calls for yellow moong daal, which is more commonly used in Pakistani households. If you are having trouble finding yellow moong daal, not a problem. You can always use masoor daal or red lentils as a substitute.
- Tamarind: It’s tamarind-infused water that gives the daal the lovely punchy taste. For this recipe, you soak the tamarind in hot water and then squeeze it till until you completely separate the fibers from the seeds. If you can’t find fresh tamarind, stir a tablespoon of tamarind paste in a cup of hot water to add to the daal.
- Kadi pata: The tadka calls for kadi pata that also infuses dishes with a gorgeous tangy flavor. But I know kadi pata can be hard to find in the US. You can sometimes find it at a specialty Indian or Pakistani grocery store but if they are inaccessible, don’t worry. The rich tadka of fried garlic, dried chilies and cumin seeds is delicious on its own as well.
Why this Recipe Works
- What makes it so tangy? The preparation trick that gives this daal instant brightness is adding the tamarind water after the daal is already soft. So in both the Instant Pot and stove top versions, I add the tamarind water after the daal has cooked in the water and spices, and I have smoothened the texture. This helps the tamarind water retain its bite, and gives the lentils a sharper flavor than if they were cooked in the tamarind water.
- Instant Pot versus stove top: I thought this recipe was a good test for my first Instant Pot recipe because moong daal takes longer to cook than masoor daal or red lentils. Instant Pot helps cut down the cooking time and gives the daal an instant creamy texture. But if you are patient and/or nervous around pressure cookers, the stove top version is equally delicious.
Ingredients
- 1 ounce fresh tamarind
- 1 cup yellow moong daal (yellow lentils) rinsed well and preferably soaked overnight
- 1 tablespoon crushed garlic
- ¾ teaspoon salt or to taste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
Instructions
Instant Pot
- Place tamarind in a heatproof bowl and add 1 cup of hot water. Set aside.
- Add lentils, crushed garlic, salt, red chili and turmeric powder and 3 cups water to the Instant Pot. Turn Instant Pot on. Close the lid and move the steam valve to sealing. On manual setting, set the cooking time to 10 minutes at high pressure.
- While the daal is cooking, begin to squeeze the tamarind pulp well separating the paste from the fibers. When the pulp is fully separated from the seeds, strain the tamarind water into a clean bowl.
- Once the timer is up, move the steam valve to venting position to immediately release steam. After the pressure has released, carefully remove the lid, making sure you are not touching the metallic part. Add the tamarind water to the daal and stir till well-mixed. Turn Instant Pot off.
- Place the daal in serving bowl and begin to get the tadka ready. In a small frying pan, add oil and heat until it begins to shimmer. Add the dried red chilies and fry for a few seconds. Add cumin seeds and fry for 30 seconds or less until they begin to change color. Add kadi pata and fry for a few seconds until aromatic. Remove from heat and pour tadka over the daal. Serve with plain long-grain rice.
Stove Top
- Place tamarind in a heatproof bowl and add 1 cup of hot water. Set aside.
- Add lentils, crushed garlic, salt, red chili and turmeric powder and 4 cups water to a medium-sized stockpot. Bring to boil, lower heat and cover with a tight-fitting lid.
- Stir the daal occasionally to make sure it’s not sticking to the pot (it will depend on the type of pot you are using).
- While the daal is cooking, begin to squeeze the tamarind pulp well separating the paste from the fibers. When the pulp is fully separated from the seeds, strain the tamarind water into a clean bowl.
- After about 35-40 minutes, remove cover and check daal for doneness.
- If the daal is soft, use the back of a wooden spoon, to press the daal against the pot to give it an even consistency.
- Add the strained tamarind water to the pot, stir and bring to a simmer.
- Remove from heat after 5 minutes and begin to get the tadka ready. In a small frying pan, add oil and heat until it begins to shimmer. Add the dried red chilies and fry for a few seconds. Add cumin seeds and fry for 30 seconds or until fragrant. Add kadi pata and fry for a few seconds. Remove from heat and pour tadka over the daal. Serve with plain long-grain rice.
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