{"id":17421,"date":"2014-08-09T04:08:51","date_gmt":"2014-08-09T04:08:51","guid":{"rendered":""},"modified":"2014-08-09T04:08:51","modified_gmt":"2014-08-09T04:08:51","slug":"Marisa-Sung-s-Khatti-Dal","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17421","title":{"rendered":"Marisa Sung’s Khatti Dal"},"content":{"rendered":"

Hyerabadi-Style Lentil Stew<\/em><\/strong><\/p>\n

Ingredients:<\/strong>
\n1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 mins. and drained.
\n1\/4 tsp. ground turmeric
\n3 tsp. tamarind paste
\n1\/4 tsp. red chile powder, such as cayenne
\n12 fresh or frozen curry leaves
\n7 cloves garlic, mashed into a paste, 6 peeled
\n2 Plum tomatoes, peeled and minced
\n2 small green Thai Chiles
\n1 1\/2 piece ginger, peeled and grated
\nHimalayan salt to taste
\n3 tbsp. canola oil
\n1\/2 tsp. cumin seeds
\n1\/4 brown mustard seeds
\n3 chiles de arbol<\/p>\n

Steps:<\/strong><\/p>\n

Bring dal and 8 cups water to boil in a 6 qt. saucepan.
\nReduce heat to mediu
\nStir in turmeric and cook until dal is mushy, about 45 mins.
\nStir in cilantro, tamarind paste, chile powder, curry leaves, garlic paste, tomatoes, sliced chiles, ginger and salt; boil
\nReduce heat to medium and cook until slightly thickened, about 15 mins.
\nHeat oil in an 8″ skillet over medium-high
\nCook cumin and mustard seeds until they pop, 1-2 mins.
\nAdd peeled garlic and the chiles de arbol; cook until garlic is golden for 6-8 mins.
\nStir into stew<\/p>\n

If you are allergic to curry like I am, you can omit the curry and the recipe is still just as delicious.<\/p>\n

<\/em>One of my fave movies: Cooking With Stella<\/em><\/strong><\/p>\n