Khatti (sour) Daal can easily be made wrong without the correct ratios. Try the balance of this Khatti Daal recipe below and see if you can get it right the first time!
Serving 10 Persons
Red lentil500 g
Split green lentil500 g
Knorr Professional Chicken Stock Cubes (6x120x8g)4 g
Turmeric powder10 g
Red chilli, powder20 g
Garam masala, powder20 g
Knorr Professional Tomato Puree (12x900g)150 g
Knorr Professional Lime Seasoning (24x400g)10 g
Rafhan Corn Oil (1x16L)130 ml
Garlic cloves, sliced5 pc
Wash and pre-soak both lentil verities for about 30 min.
Dissolve Knorr Professional Chicken Stock Cubes in water and simmer the lentils in this stock until cooked.
Add garlic, spices, Knorr Professional Tomato Puree, cream and Knorr Professional Lime Seasoning cook down slightly until thick and soup like.
Heat oil in a frying pan sauté garlic till aromatic then start adding cumin chillies and curry leaves till well fragrant.
Pour the tempered oil with all spices on to the cooked daal.
Serve hot with plain rice.
Cumin seeds5 g
Peppercorns, red12 pc
Curry leaves fresh12 pc