Khatti Daal

This tangy and sour “Khatti Daal”, is a special lentil recipe made from ‘Mong’ and ‘Masoor’ daal. Tempering (tadka) in the end brings an aromatic flavor to enhance the taste for everyone in the family to love it. So try it and share your feedback with us!

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Making time 20 Min. Serving 3-4


For Cooking Daal

Water 750 ml

Daal Mong ½ Cup

Daal Masoor ½ Cup

Salt ½ Tbsp

Red Chilli (Powder) ½ Tbsp

Turmeric Powder ¼ Tsp

Ginger-Garlic paste ½ Tbsp

Coriander Leaves

Curry Leaves 1 Stalk

Tamarind (Imli) 5-6 Tbsp

For Tampering (Tadka)

Oil 100 ml

Red Chilli 9-10

Cumin Seeds (Zeera) 1 Tbsp

Black Seeds (Kalonji) 1 Tsp

Fenugreek Seeds (Maithee Dana) 1 Tsp

Curry Leaves 10-15


For cooking daal:

– Soak Daal Mong and Masoor for 20 minutes

– Take water in a cooking pan. Add daal Mong and Masoor and cook on low flame.

– Add Salt, Red Chilli powder, turmeric powder, ginger-garlic paste, coriander leaves and curry leaves. Stir well and Cook on sim flame for around 20 minutes or until dal gets tender.

– After the dal is cooked, mash the dal into a thick puree.

– Add water until desired consistency and mix well.

– Add Tamarind and continue to cook on low flame.

– Keep cooked daal aside.

For tempering/tadka:

– Heat oil in a tadka pan.

– Add Red Chillis, cumin seeds, black seeds and fenugreek seeds and stir well.

– Add curry leaves and allow them to crackle.

– Add the tempering to the dal.