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Home Dish Hyderabadi Chugur Khatti Daal or Tender Tamarind Leaves Khatti Daal for lunch

Hyderabadi Chugur Khatti Daal or Tender Tamarind Leaves Khatti Daal for lunch

Name: How to cook Hyderabadi Chugur Khatti Daal or Tender Tamarind Leaves Khatti Daal for lunch - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Chugur Khatti Daal or Tender Tamarind Leaves Khatti Daal for lunch

#LS #cookpadindia #hyderabadi A very famous Lentil recipe from Hyderabad Deccan. And to this Khatti Daal, Chugur or Tender Tamarind Leaves are added in place of ripe Tamarind. We as little children used to fight over it and would lick the handi spotlessly clean, snatching it from my siblings hands and then would rejoice after grabbing it to taste the delicious remains of whatever is left of it in the handi. This is the magic of Khatti Daal and everyone loves, be it young or old, teen or a kid, it's the favourite of all. It's the must have dish at mealtimes. Be it Lunch or dinner, it always top the list. It goes well with Simple Boiled Rice and Poppadoms, Tala huwa Gosht, any dry Sabzi and Hyderabadi Shaami Kabaabs. This Chugur Khatti Daal is a must in early Summers when it's available for a very short duration. This is done using dry Tender Tamarind Leaves. Even the fresh one's are used when available. But this dry Chugur is available throughout the Year. It can be shade dried and stored easily.

Ingredient

Food ration :

5-6 servings

Cooking time :

25-30 minutes

1 cup

Chugur or Tender Tamarind Leaves (dry)

1/2 cup

Bengal Gram or Toor Daal

1/2 cup

Red Lentils or Masoor Daal

1 tsp

Ginger Garlic Green Chilli paste

1/2 tsp

Turmeric powder

2-3

whole Green Chillies

2 sprigs

Curry Leaves

2-3

chopped Tomatoes

1 tsp

Red Chilli powder

2 tsp

Salt or to taste

3-4 tbsp

Oil

3-4

dry Red Chillies

6-7

thinly sliced Garlic

2 tsp

Cumin seeds

Cooking instructions

* Step 1

The most important thing to take note of is to soak both the lentils in enough water for atleast 2-3 hours. Since ripe tamarind is not used in this recipe, there is no need to soak it. The dry tender tamarind leaves can be directly added to daal.

* Step 2

Now add rest of the ingredients to a pressure cooker except those listed under tempering. Cook for 6-7 whistles or until done. Let the steam settle down on it's own before opening the lid of the cooker. After opening, let it boil for a few minutes until medium thick and done.

* Step 3

Adjust the consistency accordingly. Though it's semi thick or medium thick. Neither too thick nor too watery. Adjust salt too as required. And finally add the tempering. Tempering is a must and the quantity of oil should be more. Otherwise Khatti Daal won't taste good. Be generous in doing so. But do not add too much of it either.