Receta Laknavi Katti Dal
Dal is a staple dish of the Indians. Down south, we have the plain dal, seasoned with salt and flavoured with ghee and have it with rice. Whereas up North, it is seasoned with cumin seeds, garlic and chillies and have it with either roti or rice. In some form or the other lentils are consumed on a daily basis. They are the main source of proteins for us. There are so many variations for this simple dish. Each state has its own way of preparation. One such variation is this Laknavi katti dal. Katti means sour in hindi. The characteristic feature of this dal is the tamarind juice added to perk up the flavours and provide a tang. This is a classic from the city of Lucknow. It is fragrant with ginger and garlic and laced with black cumin seeds.
Laknavi Katti Dal
This is a classic from the city of Lucknow.The characteristic feature of this dal is the tamarind juice added to perk up the flavours and provide a tang. It is fragrant with ginger and garlic and laced with black cumin seeds
Prep time: 10 mins | Cook time: 20 Mins | Total time: 30 Mins | Serves: 7-8
Ingredients
- 1 1/2 Cups Masoor Dal (Pink lentils)
- 1 Tbsp Finely chopped fresh Ginger
- 1/2 tsp Turmeric powder
- 1 one-inch ball Tamarind
- 1 Cup Boiling water
- Salt as per taste
- 5 Tbsp Oil
- Tempering
- 1 tsp Black Cumin seeds
- 1 Tbsp minced garlic
- 1/2 tsp Red Chilli powder
Instructions
Extract a thick tamarind concentrate with 1/2 cup of water.
Pressure cook the dal until it becomes smooth and mushy along with ginger, turmeric powder and the tamarind extract and add the remaining water or more as needed.
Heat oil in a pan over medium heat. Once it is hot, temper it with cumin seeds, minced garlic, red chilli powder. Garnish it with coriander leaves.
Notes
Masoor dal can be substituted with either channa or moong dal.
This recipe is for letter "L" under "Regional" theme. Check out other BM #32 Marathon runners' posts here in this page.
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