Friday, May 22, 2009

Khatti Daal

Dal is one all time favorite comfort food. It makes you remember all the childhood days when you refused dal-chawal cooked by mom, the days when the yellow mushy lentil saved you from starving, the goeey khichdi which you prepared in a jiffy when you were unwell.

Best part about cooking Dal is it is one dish which does not require too much of pampering owing to which the dish can be made pretty fast. This version of Dal was taught to me by my close friend S, who specializes in Gujrati and Bengali cooking as well. What I liked about her recipe is its easy and the tangy flavour leaves you with a lasting impression of the creamy lentil flavour.
I had Khatti Dal, Roti and Cucumber (tossed in lime juice, salt and chilly powder) for lunch and the feeling at last post-lunch was true bliss!!!

Serves: 3-4

Toor Dal - 1 C
Green Chillies - 2 (slit)
Cumin seeds - 1/2 t
Oil for frying
Curry leaves - 1 sprig
Salt - as per taste
Asafoetida - 1/10 t
Lemon juice - 1 T

Boil Dal in a pressure cooker and mash well. Add enough water to the boiled dal. Add green chillies which have a slit in them, add salt and asafoetida and bring to a boil.

Heat oil in a small pan and add cumin seeds and curry leaves. Pour this temper mixture on the dal. Give a gentle stir and add lemon juice towards the end.

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