Chana Khatti Daal or Bengal Gram Khatti Daal

Name: How to cook Chana Khatti Daal or Bengal Gram Khatti Daal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Chana Khatti Daal or Bengal Gram Khatti Daal

#weekmulticolour #cookpadindia A lovely twist given by me to the ever famous side dish from Hyderabad City that's called Khatti Daal. A tangy Daal usually made with Pigeon Pea Lentils, Tomatoes and Tamarind pulp. Here I have used Bengal Gram or Chana Daal for making this beautiful looking Daal. There have been many variations of Khatti Daal by me previously too and all of them are here on this lovely platform. You can check them out in detail. And since it is a very popular side dish, it's made almost everyday in many a homes. Practically it goes well with every other side dish or Sabzi. And many people love it so much that their meals look imperfect to them if there is no Khatti Daal on the table. Such is it's craze here in the City. It's healthy too. So why not will there be such ardent lovers of this amazing dish. Let's check it out right away. Happy Cooking with Zee!

Ingredient

Food ration :

6-7 servings

Cooking time :

30 minutes

200 gm

Bengal Gram or Chana Daal

1 tsp

Ginger garlic paste

4-5

Tomatoes finely chopped

1 bunch

Coriander Leaves chopped

1 Sprig

Curry Leaves

4-5

Green Chillies whole

1 tbsp

Salt or to taste

1/4 cup

Tamarind soaked

2-3 tbsp

Oil

1 tsp

Cumin Seeds

2-3

Dry Red Chillies

Cooking instructions

* Step 1

First of all, it is important to wash and soak Bengal Gram for at least 4-5 hours. After done, add it along with the first 7 ingredients to a Pressure Cooker. I have not mashed the Daal fully and have kept some whole one's too. It's upto you. You can mash it fully as desired. Use either a Masher or a Daal Ghotni which is a traditional wooden masher used here in the City.

* Step 2

Pressure cook with almost 2-3 cups of water on a high heat for about 8-10 whistles. Keep it aside for the pressure to settle down on it's own before opening the lid. Squeeze out the pulp from the soaked Tamarind adding water as required. Add it to the cooked Daal. Mix well and adjust Salt. Simmer on a medium high heat. Do not add too much water. It's a semi thick one. So use it accordingly. If needed, add some and simmer until the raw smell of the Tamarind fades away.

* Step 3

Prepare the tempering or the tadka. Add it to the simmering Daal right away. Give it a light stir. And it's all ready. Serve it piping hot alongside your other favourite side dishes and plain boiled Rice. Yum!

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