Khatta Urad Dal


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This dish must typically be sour, true to its name, so make sure that the curds are sour enough! It is usually served with garlic chutney but I have added a little garlic paste in it instead and it tastes equally delicious. Serve piping hot garnished with loads of fresh, finely chopped coriander, which adds a peppy tinge to the dal.

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Makes 4 servings
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  1. Clean, wash and soak the urad dal in water for 15 minutes. Drain and keep aside.
  2. Combine the dal and 1½ cups of water and pressure cook for 4 whistles.
  3. Allow the steam to escape before opening the lid. Remove and keep aside.
  4. Combine the curds with 1 cup of water and whisk well. Add to the dal.
  5. Add the salt, turmeric powder, chilli powder and garlic paste. Mix well and simmer for 10 minutes.
  6. Serve hot garnished with coriander.
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook

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