Khatti Dal (Spiced Tamarind Pigeon Peas)
Khatti dal gets its name from the Hindi word for sour, and the sourness comes from whole tamarind simmered right into the pot. Mashed toor dal gives a thick, soft base, while a tempering of mustard seed, cumin and curry leaves in hot oil adds a sharp, nutty edge. Scoop it up with roti or pour it over rice, and put a pickle or chutney on the side.
Instructions
Wash the toor daal and boil it for about 20 minutes, until it is soft. Drain it and mash the dal with the back of a spoon or a masher.
Heat the oil in a kadai until hot. Add the curry leaves, mustard seeds and cumin seeds and fry for a minute. The seeds pop at first, so keep a lid nearby to hold back the spatter.
Add the onion and fry until it turns slightly brown. Stir in the ginger and garlic pastes and fry for a minute.
Add the tomatoes and cook until the oil separates from the mixture. Add the tamarind pieces, turmeric and red chilli powder, and cook for 4 to 5 minutes.
Stir in the mashed dal and pour in enough water to reach the thickness you like. Season with salt to taste and scatter coriander leaves over the top.
Serve with roti, or ladle it over rice.
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