Khatti Moong Daal Recipe
A gorgeous tangy khatti daal recipe that has been adapted for the Instant Pot. It get its vibrant flavor from tamarind and kadi pata.
Ingredients
- 1 ounce fresh tamarind
- 1 cup yellow moong daal (yellow lentils) rinsed well and preferably soaked overnight
- 1 tablespoon crushed garlic
- ¾ teaspoon salt or to taste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
Tadka or tempering
- 2 tablespoon neutral oil (canola, sunflower or vegetarian oil)
- 9 dried red chilies
- ½ teaspoon cumin seeds
- 15 kadi pata optional
Instructions
Instant Pot
- 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 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 35-40 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.