Lakhnawi Khatti Dal (Lucknow Sour Lentils)
Submitted by wildandsexy4u2
Simmer pink lentils with turmeric and lemon juice until creamy, then finish with a sizzling ghee tempering of cumin, garlic, and ginger for North Indian comfort in a bowl.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis dal from Lucknow balances earthy lentils with bright lemon tang and aromatic spice.
Pink lentils break down into a silky puree as they simmer, then get hit with a dramatic tempering (hot ghee crackled with cumin seeds and garlic) that sizzles when it hits the surface.
That final flourish transforms simple lentils into something you’ll crave over rice or with warm naan.
Chef Tips
- The lentils should be soft enough to mash easily with a whisk when done
- Work fast during the tempering step so the garlic browns but doesn’t burn
- Adjust lemon juice to taste, the “khatti” (sour) element should be noticeable but balanced
Ingredients
Directions
Wash lentils thoroughly.
Place in a saucepan with the turmeric and 5 cups of water.
Bring to a boil, stirring often.
Reduce heat and simmer, partially covered, for 25 minutes.
Stir occasionally.
Add lemon juice to lentils and cook for a further 15 minutes.
Turn off heat and beat with a wire whisk.
Heat ghee, when very hot, add cumin seeds and fry for about 10 seconds.
Remove pan from the heat and add red pepper and minced garlic and ginger.
Stir rapidly for 10 seconds until the garlic begins to colour, but do not let it brown.
Pour over the hot puree.
Serve immediately.
Comments
What about the ginger???? I don't see anything in the actual directions about using the ginger
Thanks for the comment, just updated the recipe. The ginger should be added with garlic and red pepper flakes together. Happy Cooking :-)
The authentic version is made from tamarind extract not lemon juice