Tuesday, March 20, 2007

Khutti Daal




Before my mom left, she showed me how to make two very traditional Hyderabadi dishes - Khutti Daal and Chicken Korma. These are probably my two very favorite Indian dishes, and no restaurant can make them as good as my mom can.
Khutti Daal
Serves 2
1/2 cup masoor daal (orangey-pink lentil)
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. turmeric
1 tsp. garlic powder
1 T chopped cilantro
4 or 5 curry leaves
1 serrano chili - chopped
2 T lemon juice
1/4 cup vegetable oil
1/2 tsp cumin seeds
2 to 3 dried red chilis
In a pot, add lentils and cover with water (water should be about an inch above the lentils). Boil the lentils until they get slightly tender, then add salt, cayenne, turmeric, and garlic powder. Allow the lentil mixture to boil for another five minutes - until the lentils have soaked up most of the water. Using a hand blender, puree the lentils. Add 1/2 cup of water, cilantro, serrano chili, and lemon juice. Allow the lentils to simmer for another 10 minutes.
While the lentils are simmering, add oil, cumin seeds, and red chilis to a small pan. Once the seeds begin to brown and pop, add the oil mixture to the lentils. Simmer another 5 minutes. That's it!

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