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Khatti Meethi Dal Recipe
Khatti Meethi Dal is a food originating in South Asia and central to Hyderabadi cuisine. It is a type of dalmade using Masoor dal or Toor dal. It refers to the tangy taste which is essential to the dish brought about by adding tamarind. Khatti dal is typically served with rice and other meat or vegetable dishes.
You can prepare Khatti Meethi Dal at home very easily if you follow some simple procedure to do it .Today you will learn how to make Khatti Meethi Dal Recipe . Khatti Meethi Dal Recipe is very easy to prepare and its take only 20 minutes for Preparation and 2 hours 25 minutes to Cook it and serve.
List Your Ingredients to Prepare Khatti Meethi Dal Recipe
- Pigeon Peas.
- Fenugreek Seeds.
- Green Chilli.
- Curry Leaves.
- Turmeric Powder.
- Red Chilli Powder.
- Coriander Powder.
- Cumin Powder.
- Kokum Rinds.
- Raw Peanuts.
- Coriander Leaf.
- Olive Oil.
- Red Round Chilli.
- Mustard Seeds.
- Cumin Seeds.
List Your Utensils to Prepare Khatti Meethi Dal Recipe
- Pressure Cooker.
- Hand Blender.
- Thick Bottom Pan.
- Non Stick Pan.
Ingredients Quantity to Prepare Khatti Meethi Dal Recipe
- 1 cup split Pigeon Peas.
- 1/2 teaspoon Asafoetida.
- 1/2 teaspoon crushed Fenugreek Seeds.
- 1 medium Tomato perfectly chopped.
- 1/2 teaspoon Green Chilli and Ginger paste.
- 7-8 Curry Leaves.
- 1/2 teaspoon Turmeric Powder.
- 1/2 teaspoon Red Chilli Powder.
- 1/2 teaspoon Coriander Powder.
- 1/2 teaspoon Cumin Powder.
- Salt to Taste.
- 3-4 Kokum Rinds.
- 2 tablespoons Grated Jaggery.
- 1 tablespoon Raw Peanuts.
- 1 tablespoon chopped fresh Coriander.
- 1 tablespoon Olive Oil.
- 1 round dried Red Round Chilli.
- 1/2 teaspoon Mustard Seeds.
- 1/2 teaspoon Cumin Seeds.
- A pinch of Asafoetida.
Steps To Prepare Khatti Meethi Dal Recipe
1 Soak the split pigeon peas in two cups of water for one hour. Drain and pressure-cook in three cups of water with asafoetida and fenugreek seeds in a pressure cooker till the pressure is released four times whistles. Remove the lid when the pressure reduces completely.
2Transfer into a thick-bottomed pan. Add one-and-a-half cups of water and the tomato. Process with a hand blender till smooth.
3Place on heat and add the green chilli and ginger paste, curry leaves, turmeric, chill, coriander and cumin powders, salt, kokum, jaggery and peanuts one by one, stirring continuously.
4Bring to a boil, lower the heat and simmer for twelve to fifteen minutes. Adjust the consistency by adding water. Remove from heat. Sprinkle the fresh coriander.
5For the seasoning, heat the oil in a small pan. Add the red chilli, mustard seeds and cumin seeds. As the mustard seeds begin to splutter, add the asafoetida and immediately pour over the fresh coriander. This ensures that the fresh coriander remains green. Cover the pan with a lid immediately to trap the flavors.
6Place the pan on heat again and bring to a boil.Adjust the consistency and salt.
Now Khatti Meethi Dal is Ready to Serve hot.