This Lakhnawi Khatti Dal is a vibrant and comforting dish that highlights the bright, sour notes of lemon juice balanced against the earthy depth of pink lentils. The dish achieves a smooth, creamy consistency through thorough whisking, while a final tempering of hot ghee, black cumin seeds, and garlic adds a fragrant, nutty aroma. It is a perfect example of Lucknowi cuisine’s emphasis on subtle flavors and refined textures. Ideal served as a side dish with steamed rice or flatbreads, this lentil soup is light yet satisfying, making it suitable for lunch or a light dinner. The combination of spices and fresh lemon creates a refreshing profile that stimulates the appetite without being overly heavy.
Lakhnawi Khatti Dal (Lucknow Sour Lentils)
Description
This Lakhnawi Khatti Dal is a vibrant and comforting dish that highlights the bright, sour notes of lemon juice balanced against the earthy depth of pink lentils. The dish achieves a smooth, creamy consistency through thorough whisking, while a final tempering of hot ghee, black cumin seeds, and garlic adds a fragrant, nutty aroma. It is a perfect example of Lucknowi cuisine's emphasis on subtle flavors and refined textures. Ideal served as a side dish with steamed rice or flatbreads, this lentil soup is light yet satisfying, making it suitable for lunch or a light dinner. The combination of spices and fresh lemon creates a refreshing profile that stimulates the appetite without being overly heavy.Ingredients
Directions
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Rinse the pink lentils thoroughly under cold water until the water runs clear.
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Place the washed lentils in a saucepan with turmeric and 5 cups of water.
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Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
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Reduce the heat to low, partially cover the pot, and simmer for 25 minutes.
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Stir the lentils occasionally during the simmering process.
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Add the lemon juice to the lentils and continue cooking for an additional 15 minutes.
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Turn off the heat and vigorously beat the lentils with a wire whisk until the mixture is smooth and creamy.
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In a small pan, heat the ghee over medium heat until it is very hot.
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Add the black cumin seeds to the hot ghee and fry for about 10 seconds until they sizzle.
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Remove the pan from the heat and immediately add the red pepper and minced garlic.
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Stir rapidly for 10 seconds until the garlic begins to color, ensuring it does not brown.
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Pour the hot ghee tempering over the whisked lentil puree.
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Serve the dal immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 117.6kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 9752.8mg407%
- Total Carbohydrate 20.5g7%
- Dietary Fiber 7.6g31%
- Sugars 1.8g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is adapted from "Classic Indian Cooking" by Julie Sahni.
If you prefer a smoother texture, you can blend the cooked lentils with an immersion blender instead of whisking.
For a vegan version, substitute the ghee with a neutral oil or vegan butter.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the consistency becomes too thick.
Adjust the amount of lemon juice and red pepper to suit your preference for sourness and heat.
