Drumstick Leaves Khatti Daal

Name: How to cook Drumstick Leaves Khatti Daal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Drumstick Leaves Khatti Daal

#cr #cookpadindia #innovative #everydaycooking This is Hyderabadi Khatti Daal by me using Red Lentils or Masoor Daal along with Drumstick Leaves. The rest of the process remains the same. All you need is to follow the same procedure. It tastes equally yummy and becomes even more nutritious due to the addition of Red Lentils and the Drumstick Leaves. The Protein content is high in these Lentils as well as easy to digest too. The colour also is appealing with a lovely Yellowish hue. It actually tastes a lot more better this way by including the Vegetable. It's an everyday affair here in the City. Khatti Daal is the most loved one and it goes along with any and every side dish. It's a must have for many and there are many households where it is made on a daily basis. My maternal home is one such. It's enjoyed a lot by the whole family. As for me, i too make it often but not on a daily basis. For my children variation is the best alternative. They wouldn't settle for the same dish everyday. Let's get down to the recipe right away.

Ingredient

Food ration :

7-8 servings

Cooking time :

25-30 minutes

1 1/2 cups

Pigeon Pea Lentils or Toor Daal

1 tsp

Ginger Garlic Green Chilli paste

1/2 tsp

Turmeric powder

1 tsp

Red Chilli powder

1 tsp

Salt

chopped Tomatoes

2 cups

Drumstick Leaves

2-3

whole Green Chillies

1 1/2 cups

water

1 1/2 tsp

Cumin Seeds

1/8 tsp

Asafoetida or Hing

2 sprigs

Curry Leaves

3-4 tbsp

chopped Coriander Leaves

3-4

thinly sliced Garlic cloves

3-4

dry Red Chillies

Lemon sized ball of Tamarind

Cooking instructions

* Step 1

Add all the ingredients to a pressure cooker except tamarind and cook on a high heat for 5 whistles. Also don't forget to add 2 cups of water. Don't forget to add drumstick leaves too.

* Step 2

Let the pressure settle down on it's own. In the meantime, squeeze the pulp from the soaked tamarind. Add a cup of water to it while squeezing out the pulp. Add this tamarind water to the cooked daal. Adjust salt at this stage. Adjust water also. It should be a semi thick one. It should not be watery.

* Step 3

Let it come to a rolling boil on a high heat at first and then allow it to simmer for about 10-12 more minutes. Meanwhile prepare the tempering and add it directly to the pot with the daal. Mix and it's all ready to be enjoyed. Yum!