Khatti Daal
Designed for professional chefs, check out this Khatti Daal recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Soup Stock, Knorr Professional Lime Seasoning and Rafhan Corn Oil.
Pakistani Cuisine
Ramzan
Main Course
Ingredients
Khatti Daal
−
+
Rs0.0
Daal:
Red lentil
/g
500.0 g
0%
Split green lentil
/g
500.0 g
0%
Knorr Professional Chicken Soup Stock (6x120x8g)
/g
4.0 g
0%
Water
/l
2.0 l
0%
Garlic
/g
30.0 g
0%
Turmeric powder
/g
10.0 g
0%
Red chilli, powder
/g
20.0 g
0%
Garam masala, powder
/g
20.0 g
0%
Tomato puree
/g
150.0 g
0%
Cream
/ml
60.0 ml
0%
Knorr Professional Lime Seasoning (24x400g)
/g
10.0 g
0%
Tempering:
Rafhan Corn Oil (1x16L)
/ml
130.0 ml
0%
Garlic cloves, sliced
/pc
5.0 pc
0%
Cumin seeds
/g
5.0 g
0%
Peppercorns, red
/pc
12.0 pc
0%
Curry leaves fresh
/pc
12.0 pc
0%
/
Daal:
-
Red lentil 500.0 g
-
Split green lentil 500.0 g
-
Water 2.0 l
-
Garlic 30.0 g
-
Turmeric powder 10.0 g
-
Red chilli, powder 20.0 g
-
Garam masala, powder 20.0 g
-
Tomato puree 150.0 g
-
Cream 60.0 ml
Tempering:
-
Garlic cloves, sliced 5.0 pc
-
Cumin seeds 5.0 g
-
Peppercorns, red 12.0 pc
-
Curry leaves fresh 12.0 pc
Preparation
-
Daal:
- Wash and pre-soak both lentil varieties for about 30 min.
- Dissolve Knorr Professional Chicken Soup Stock in water and simmer the lentils in this stock until cooked.
- Add garlic, spices, tomato puree, cream and Knorr Professional Lime Seasoning and cook down slightly until thick and soup like.
-
Tempering:
- Heat oil in a frying pan and sauté garlic in it until aromatic, then start adding cumin, chillies and curry leaves till well fragrant.
- Pour the tempered oil with all spices onto the cooked daal.
- Serve hot with plain rice.
