Khatti Dal (Sour Lentils), Hyderabad-Style

• 1 cup yellow lentils (toor dal)
• 1 1/2 teaspoons turmeric
• 1 teaspoon green chili or jalapeno, seeded and minced
• 1 1/2 teaspoons salt
• 1/4 cup tamarind concentrate or 1 1/2 tablespoons fresh lime juice
• 2 tablespoons sunflower or safflower oil, or other neutral oil
• 1 teaspoon mustard seeds
• 1 teaspoon minced garlic
• 12 curry leaves (optional)
• 3 tablespoons chopped fresh cilantro

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

yellow lentils, turmeric, green chili, salt, tamarind concentrate, sunflower, mustard seeds, garlic, curry, fresh cilantro

Taken from cooking.nytimes.com/recipes/1014368 (may not work)