Khatti Dal Hyderabad Style Recipes

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Khatti Dal, Hyderabad-Style image

Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known author of Indian cookbooks. In 2012, she taught Mark Bittman how to make several different kinds of dal, including this one. Carefully follow instructions for the tadka - heated ghee or oil and spices. It is the finishing touch, unparalleled in its brilliance and simplicity, and pairing the correct tadka with its designated dal is if not critical then at least desirable. To make it, you take ghee or oil and heat it with seeds, spices and, usually, some kind of onions, often to a degree that other cuisines might consider "overcooked." The tadka is poured into the dal just before serving, and the whole thing explodes with fragrance and flavor.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 30m

Yield About 4 servings

Number Of Ingredients 10



Hyderabadi Khatti Dal (Mango Lentil Curry from the Indian state, image

A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers!

Recipe From food.com

Provided by Charishma_Ramchanda

Categories     Curries

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 13

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