Hyderabadi Khatti Dal Mango Lentil Curry From The Indian State Recipes

Steps:

• Put the first three ingredients in a pressure cooker.
• Pressure cook for upto 2-3 whistles.
• Remove from flame and let out the steam.
• Mix the cooked lentils with water using a wooden spoon.
• Boil the mixture for 5 minutes.
• Heat oil in a pan.
• Add cumin seeds and mustard seeds.
• Allow to splutter.
• Once they stop spluttering, add curry leaves.
• Stir-fry until fragrant.
• Add garlic and stir-fry until the raw smell is gone.
• Mix in the red chilli and turmeric powders and the corriander leaves.
• Fry till it turns slightly brown.
• Pour over the boiled lentils.
• Serve hot over cooked white rice.
• Enjoy a hearty lunch!

Steps:

• Combine the dal, turmeric, chili, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
• Add the tamarind concentrate and 1/2 cup additional water, and let bubble for another minute. Turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, if you're using them. Cover the pan (to prevent spattering) and cook for about 10 seconds, allowing flavors to meld.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.