The Flavour
The word Khatta means sour. It is a flavour I really like - lemon, lime, grapefruit, anything that hits that note really does it for me. I suspect that this recipe is traditionally made with Imli (Tamarind) which yields a well rounded sweet and sour profile. My mothers Masoor Dal with it’s tomato-ey goodness also hits those notes, but this recipe is quite different.
What makes this Khatti Dal Special
The biggest difference between this Khatti Dal and any other recipe on the blog is the Baghaar. Baghaar - also known as Tadka - is that tempering of chillies and cumin seeds that transforms all dals. For this Khatti Dal the Baghaar is for lack of better word, burnt. The dried whole red chillies are blackened as are the cumin seeds. Trust me when I say the final result is incredible. There is something about those smoky notes against the turmeric-lemon profile of this dal that bring the whole dish to life in an addictive hide the leftovers in the fridge kinda way. Leftover dal is one of those dishes that I think of as a gift I give myself. Kinda how most people feel when their online shopping packages show up at their door. This Khatti Dal is even better the next day and it is freezer friendly. Making this Khatti Dal recipe? Don’t forget to share what you think! You can rate the recipe right on the recipe card below! Also do tag me on instagram @flourandspiceblog with your recreations or leave a comment below! Want to save it for later? Pin the Khatti Dal recipe below!
