Khatti Dal (Spiced Tamarind Pigeon Peas)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | South Asian cuisines This is a variety of dal, the common staple food of South Asia made with dal forming a stew or thick soup. Dal is the name for split legumes in many South Asian languages (see dal page). Khatti translates as sour from Hindi, and comes from the use of tamarind, a very sour fruit on its own. Serve with any variety of roti (a round flat bread) or over rice and with a vegetable preparation on the side and an achar (pickle) or chutney as condiments. The roti is used to scoop up the dal and grab pieces of the vegetable.

Cuisine: not stated · categories: Legume recipes; Medium Difficulty recipes; Recipes; Recipes for curry; Recipes for dal; Recipes using cilantro; Recipes using curry leaf; Recipes using ginger paste; Recipes using mustard seed; Recipes using whole cumin; Recipes without cooking time; Recipes without servings; South Asian recipes

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