Actually
if I translate the name it does not give you THAT khatti feeling which gives
reading “Khatti Daal “ :)
A small
introduction for those who never heard of it or its new to them
Khatti
Daal is a very famous Hyderabai daal cooked in tamarind (imli) water. I think
no week is complete without this main dish as it’s a must every week : )
Unfortunately
I don’t cook it every week as like 10 million (my brother is an exceptional
case, he takes after my Mom and us all : ) ) other men my hubby darling is no
fan of too khatti things :( But this does not stop me from not enjoying what i
like so I make the first stage together and then I split my share and cook
further, so this way we both are happy :)
I
remember my Mom also used to make it the same way, all her typical Hydearabdi
dishes were finger licking and sadly I
have forgotten so much with the passing time ……but my childhood memories take
me back to Karachi where my Nani used to cook this nearly every other day and
that too for dinner.
The
large pot of Daal on one stove and a pot of Khushka on the other, and then we
used to stand with our plate right in front of her and she used to take it out
hot and fresh in each plate and then we used to sit in a circle and enjoy with
all the family.
Some
things always remain so fresh in the memory.
This
daal is not cooked like the normal masoor daal which is a bit thicker, this
actually has a very thin consistency and that is the taste of it. It is very easy
may be a bit of more time demanding but cooks fast.
My Mom
darling always used to add 3-4 thick green chilies in the Daal pot and used to
say, when the chiles turn in faded green color the daal is ready and I used to
wonder haai :I how does this work. :/ and now I make all my daals the same way
and I know what she meant : ) The daal boil and boil so long till it turn so
soft that we see no hard grain in it and exactly the time where the green
chilies also become light and soft in color and form.
This is
how my Mom used to make so I have followed her steps , I just made a puree of
tomatoes as I find it easier to mix all, she used to peal and then cut small
tiny cubes and add, the outcome is same just that she used to stir it well so
the tomatoes become a paste and I already add the paste form.
1 cup
Daal Masoor ( red/orange one)
½ cup
Daal Mong ( yellow one)
4-5
garlic pods (crushed)
2 large
tomatoes( make a puree)
1 ¼ tsp
salt (or to taste)
¾ tsp
red chili powder (or to taste)
4 green
chilies (whole,NO slits)
½ tsp
turmeric powder (haldi)
½ tsp
cumin powder (bhunna zeera powder)
1 ½ tsp
tamarind paste (imli paste)
3-4
glasses of water (more if needed)
*Wash
and soak the daals in a bit hot water for around 20 minutes
*Add in
the pot along with all the spices, puree, and crushed garlic and the 3 glasses
of water, leave 1 for later!
* let it
cook on a medium heat so the daal is well mixed while being cooked
*you
will see no more hard grains of the lentil so now we sieve it
*make
sure to take out the green chilies out of the pot before you start the second
stage!
*take
another pot, place a large fine sieve on it and pout this ready daal onto it
*You
will get a nearly water like daal in the other pot, just press out the rest
daal in the sieve by mixing and pasting it through the sieve so you get nearly
all the daal’s taste and spices form it
*now mix
in the tamarind paste ( I bought the readymade one) and whisk well so all seems
smooth
* now
add the 1 glass water and now cook again on a medium heat
**It is
important that we cook the daal again after adding tamarind because if it is
not cooked well, firstly it will taste like nothing, secondly you can get a
sore throat very soon!**
*Let it
cook at least 15 -20 minutes till you see the color of the daal turning a bit
brownish and the tamarind shows up a little on the sides too
*many add lemon in it to make it more sour but personal taste, it shouldn’t only be sour it should also taste good : )
*Now
make the Baghaar(tempering) the way we make for all other daals
I used:
1 onion
fine sliced
3 garlic
pods sliced
5-7 red
whole chilies
6-8
cloves
6-8
black pepper corns
7-9
karhi pattay (karri leaves)
1 tbs
white cumin seeds
½ tsp
brown mustard seeds
½ cup
desi ghee (clarified butter)
*heat
the oil, add the red chilies and fry till nice brown
*add the
onions and fry till light brown
*add the
cloves and black pepper… fry
*add the
garlic…..fry add karhi leaves…. Fry sprinkle the mustard seeds… fry
*in the
end sprinkle the cumin seeds fry till they sizzle and pour this all over the
daal and cover the lid immediately so the aroma stays in the pot and not all
over in the home :D
Serve it
with Khushka, I always fry my Daal pappadum with it and have kachumbar and
acchar , what a perfect Lunch.
Alhamdolillah!!!
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