Khatti Dal Hyderabad Style Recipes
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
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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