Sweet and Sour Lentils - Kathee Methi Daal
Kathee Methi Daal. The ever pleasing paragon of Indian and Pakistani comfort food, with so many variations and combinations, I present to you one version of the notable, respected and celebrated Daal (a proper introduction that is well-deserved). This recipe is my take on the famous Hyderabadi Kathee Daal ('Sour Lentils'), as I successfully attempt to balance the tangy Tamarind flavor with a sweetness imparted by light brown sugar. And the result is simply sumptuous!
Servings: 6
Ingredients
- 1/3 cup Masoor daal
- 1/3 cup Moong daal
- 1/3 cup Toor daal
- 3 tbsp Canola oil
- 1 medium yellow onion *sliced and fried golden brown
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 tsp Kashmiri Lal Mirch
- 1/2 tsp turmeric powder
- 2 tsp coriander powder *coarsely ground coriander seeds
- 1.5 tsp Kosher salt
- 1/4 cup light brown sugar
- 3/4 cup Tamarind water *or to taste
- 1 lemon *freshly squeezed juice of
- 1 lime *freshly squeezed juice of
- 1 cup fresh coriander leaves *rinsed, stemmed and chopped
For Tadka ('Tempering')
- 4-5 tbsp grape seed oil *or Canola oil
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 4 garlic cloves *peeled and sliced
- 3 dried red chillies
- 5-6 curry leaves *optional but adds an amazing flavor!
Instructions
- Soak all three types of lentils together in a large bowl (fill water until lentils are completely covered) and set aside for at least 3-4 hours (overnight is fine too).
- Soak half a Tamarind slab in 3-4 cups of hot water and set aside for 2-3 hours. Then squeeze out all of the pulp with clean hands and then pass liquid through sieve to remove any pieces (you should have about 2 cups of Tamarind water at this point). Adjust water quantity as needed.
- Heat a small sauce pan on medium high heat. Add the Tamarind water and bring to a boil. Turn heat to medium/medium low and simmer for about 15 minutes until reduced. You will have approximately 1 cup of Tamarind water remaining. Set aside.
- Rinse and drain the soaked lentils. In a pot, boil the lentils in approximately 3-4 cups of water until soft and completely cooked through (15-20 minutes on medium/medium low heat). Let cool and then using a hand blender, make a coarse puree of the boiled lentils to desired consistency and set aside.
- Heat a large pot (or cooking clay pot, which is what I used) on medium high heat. Add 3 tbsp of Canola oil and heat. Once oil is hot, turn heat to medium and add the fresh garlic and ginger pastes. Mix well and cook for 2-3 minutes. Now add the spices (Kashmiri Lal Mirch, turmeric powder and coarsely ground coriander powder). Mix well to combine and cook for 2-3 minutes *Lower heat to medium low before adding spices to prevent burning of spices. You may also add 1-2 tbsp of water to spice mixture while cooking, as needed.
- Now add the pureed lentils to the spice mixture, mix well and cook for 4-5 minutes. Now add the Kosher salt and mix. Add the fried onions and mix to combine. Add the freshly squeezed lemon and lime juices. Cook for 1-2 minutes. Add the light brown sugar and mix well. Cook for 2-3 minutes. Now add the reduced Tamarind water and continue to cook for 7-10 minutes on medium low heat.
- While Daal is simmering, make the 'Tadka.' In a small skillet, heat the grape seed oil on medium high heat. Once oil is hot, turn heat to medium and add the mustard seeds and fry for 2-3 minutes. Then add the cumin seeds, stir well and cook for 2 minutes. Now add the sliced garlic cloves and mix well. Continue to fry for 2 minutes until garlic cloves change color to a light golden. Now add the dried red chillies, mix well and fry for an additional 1-2 minutes, add the curry leaves and keep stirring (adjust heat as necessary to prevent burning!) Add the 'Tadka' to the simmering Daal and cover for 2 minutes. Add freshly chopped coriander leaves and stir.
- Finger-licking Kathee Methi Daal is now ready to serve. Perfect with plain Basmati rice, Achaar (Indian Pickle) and some crispy Papad (Papadums) on the side. Nutritious, wholesome and the ultimate comfort-food, this Daal recipe is simply sumptuous. Enjoy. Nosh Farma'aiye!