An unusual take on khatti dal with bright zingy lemon and a unique approach to baghaar!
This isn't a family recipe. It is a recipe my SIL got from a tiny hyderabadi cookbook from a hyderabadi aunty. The first time I had it I was blown away. There is something utterly genius about the simplicity and the strange but remarkable baghaar.
What makes this Khatti Dal Special
The biggest difference between this Khatti Dal and my regular daal is the baghaar. Baghaar - also known as Tadka - is that tempering of chillies and cumin seeds that transforms all dals.
For this Khatti Dal the Baghaar is for lack of better word, burnt.
The dried whole red chillies are blackened as are the cumin seeds. Trust me when I say the final result is incredible. There is something about those smoky notes against the turmeric-lemon profile of this dal that bring the whole dish to life in an addictive hide the leftovers in the fridge kinda way.
Making this Khatti Dal recipe? Don't forget to share what you think! You can rate the recipe right on the recipe card below! Also do tag me on instagram @flourandspiceblog with your recreations or leave a comment below!
Khatti Dal - Lemony & Delicious!
Ingredients
- 1 cup masoor dal (red lentils)
- 2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- ¾ tsp sugar
- Juice of 1-2 lemons
Baghaar/ Tadka/ Tempering
- 3-4 tbsp oil
- 5-6 dried red chillies (whole)
- ¾ tsp cumin seeds
- 1 sprig curry leaves
Instructions
- Boil the dal, 4 cups water, salt, turmeric, red chilli powder and sugar together till the dal is completely tender. You want it to look fairly smooth
- Add the juice of one lemon and taste, if it is not overtly sour with well rounded notes of spice and salt then adjust seasoning and add more lemon juice.
Baghaar/ Tadka / Tempering
- Heat about 3 tbsp of oil in a small frying pan
- Add the dried red chillies and cumin seeds
- Cook on medium heat till the chillies are black on all sides
- Carefully add in your sprig of curry leaves (they will splutter!)
- Immediately pour your baghaar over the dal
Notes
Want to save it for later? Pin the Khatti Dal recipe below!
Saadia says
HI Sara your khatti daal sounds amazing by your description. Just wondering about the recipe missing on the garlic. I feel garlic is one of the most important ingredient. Would like your input. Thanks
sarahjmir@gmail.com says
Hi Saadia!!! This recipe comes to me via my SIL who read it in one of those tiny stapled together cookbooks. It didn't have any garlic so I have always made it this way. That said if you like that garlicky tomato-y twang then my mother's go to Masoor is made that way and it's linked right here!
https://www.flourandspiceblog.com/masoor-daal/
Hannah says
This daal recipe is super easy and so yummy. I used to always add garlic when making my typical masoor daal. I seriously thought I misread the ingredients when I first made this, but I don’t miss the garlic at all! Love it with rice!
sarahjmir@gmail.com says
I am SO glad!!! Thank you for trusting the recipe!
Pakistani in Bahrain says
Thank you so much! This will be my go to daal recipe when short on time. This was so easy and quick to make and good even without the garlic! Would it still taste good with less spice? My children’s spice tolerance is still developing 😁
Sarah Mir says
I am so glad to hear it! I too love how there is no chopping required! re: less spice, it absolutely works but i'd drop the red chilli powder not the dried chillies because they give the daal it's distinctive taste! It is also so nice with plain yoghurt for the kids (and big kids!)
Shabibi Khan says
This daal is absolutely delicious. The few simple ingredients including the baghar just elevated this recipe to another level.
This recipe is how i will make it from now on.
Sarah Mir says
SO glad you enjoyed it! When my SIL taught it to me, it blew my mind!