Ingredients

• 1/2 cup - masoor dal or tuvar dal
• 1 tsp - ginger-garlic paste
• 2 tsp - red chilli powder (or according to taste)
• 1/2 tsp - zeera powder
• 1/4 tsp - turmeric
• 1 tsp - salt (to taste)
• 1/4 cup - tamarind, soaked in 1 cup water (extract pulp by sieving through a fine mesh)
• 5 to 6 - fresh curry leaves
• 1 - large tomato or 2 small tomatoes (chopped)
• 1 tbsp - chopped coriander leaves
• 2 - 3 - green chillies (chopped coarsely)
• For the tadka (tempering):
• 1.5 tsp - whole zeera
• 5 to 6 - dried red chillies
• 1 clove - garlic (chopped into 2-3 pieces)
• 1/4 tsp - mustard seeds (optional)
• 4-5 - fresh curry leaves
• 3-4 tbsp - oil

How to Make Plain Khatti Dal

• Wash the dal thoroughly.
• Boil it in a pressure cooker with ginger garlic paste, tomatoes, red chilli powder, turmeric, 4-5 curry leaves, coriander leaves and green chillies.
• Do not add salt at this stage as the dal won't get boiled properly.
• When the dal is boiled, mash it and now add salt, jeera powder, tamarind water and a few more curry leaves (6-7) and 1.5 cups water.
• Stir and simmer for 10-15 minutes.
• Turn off the flame.
• Heat oil in a kadai or frying pan.
• Add all the ingredients for tadka.
• Be careful that they don't burn.
• Pour the tadka over the dal and cover with a lid immediately.
• Serve along with plain rice.