Hyderabadi Khatti Dal (Mango Lentil Curry From The Indian State,
- 250 g yellow lentils, cleaned,washed and drained (Toovar dal)
- 2 raw mangoes, peeled,de-seeded and chopped
- 3 tomatoes, peeled and chopped
- 3 -5 fresh curry leaves
- 100 g fresh coriander leaves
- 2 pinches turmeric powder
- 4 cloves garlic
- 2 teaspoons red chili powder
- salt
- 3 tablespoons oil
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 5 green chilies
- 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!
yellow lentils, mangoes, tomatoes, curry, fresh coriander leaves, turmeric powder, garlic, red chili powder, salt, oil, cumin seeds, mustard seeds, green chilies
Taken from www.food.com/recipe/hyderabadi-khatti-dal-mango-lentil-curry-from-the-indian-state-71867 (may not work)