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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Khatti Moong Daal
Categories: Pakistani
Yield: 6 Servings
1 oz Fresh tamarind
1 c Yellow moong daal
- (yellow lentils);
- rinsed well, preferably
- soaked overnight
1 tb Garlic; crushed
3/4 ts Salt; or to taste
1 ts Red chili powder
1/2 ts Turmeric powder
2 tb Neutral oil
9 Dried red chiles
1/2 ts Cumin seeds
15 Kadi pata (optional)
Cooking time: 15 minutes
A gorgeous tangy khatti daal recipe that has been adapted for the
Instant Pot. It get its vibrant flavor from tamarind and kadi pata.
Instant Pot:
Place tamarind in a heat-proof bowl and add 1 cup of hot water. Set
aside.
Add lentils, crushed garlic, salt, red chili, turmeric powder, and 3
cups water to the Instant Pot. Turn Instant Pot on. Close the lid and
move the steam valve to sealing. On manual setting, set the cooking
time to 10 minutes at high pressure.
While the daal is cooking, begin to squeeze the tamarind pulp well
separating the paste from the fibers. When the pulp is fully
separated from the seeds, strain the tamarind water into a clean bowl.
Once the timer is up, move the steam valve to venting position to
immediately release steam. After the pressure has released, carefully
remove the lid, making sure you are not touching the metallic part.
Add the tamarind water to the daal and stir till well-mixed. Turn
Instant Pot off.
Place the daal in serving bowl and begin to get the tadka ready. In a
small frying pan, add oil and heat until it begins to shimmer. Add
the dried red chilies and fry for a few seconds. Add cumin seeds and
fry for 30 seconds or less until they begin to change color. Add kadi
pata and fry for a few seconds until aromatic. Remove from heat and
pour tadka over the daal. Serve with plain long-grain rice.
Stove Top:
Place tamarind in a heatproof bowl and add 1 cup of hot water. Set
aside.
Add lentils, crushed garlic, salt, red chili and turmeric powder and
4 cups water to a medium-sized stockpot. Bring to boil, lower heat
and cover with a tight-fitting lid.
Stir the daal occasionally to make sure it's not sticking to the pot.
It will depend on the type of pot you are using.
While the daal is cooking, begin to squeeze the tamarind pulp well
separating the paste from the fibers. When the pulp is fully
separated from the seeds, strain the tamarind water into a clean bowl.
After about 35 to 40 minutes, remove cover and check daal for
doneness.
If the daal is soft, use the back of a wooden spoon, to press the daal
against the pot to give it an even consistency.
Add the strained tamarind water to the pot, stir and bring to a
simmer.
Remove from heat after 5 minutes and begin to get the tadka ready. In
a small frying pan, add oil and heat until it begins to shimmer. Add
the dried red chilies and fry for a few seconds. Add cumin seeds and
fry for 30 seconds or until fragrant. Add kadi pata and fry for a few
seconds. Remove from heat and pour tadka over the daal. Serve with
plain long-grain rice.
Recipe by Maryam Jillani
Recipe FROM:
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