Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) | How to make Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas )

By Anju Bhagnari  |  12th Jul 2016  |  
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  • Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ), How to make Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas )
Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas )by Anju Bhagnari
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

166

0





About Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) Recipe

Another of my mum's recipe...Simple day to day food, Tur dal with Tamarind water added for sour taste and special home made masalas..

Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) is one dish which makes its accompaniments tastier. With the right mix of flavours, Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) has always been everyone's favourite. This recipe by Anju Bhagnari is the perfect one to try at home for your family. The Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) is perfect to serve 4 people. Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ). So do try it next time and share your experience of cooking Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas ) by commenting on this page below!

Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas )

Ingredients to make Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas )

  • 1 cup Tur dal, washed and soaked for 1 hour
  • 1/2 cup tamarind water ( Soak 1 tablespoon in 1/2 cup water for about 1 hour )
  • 1 tablespoon green corainder leaves chopped
  • 2-3 curry leaves
  • 4-5 cups of water
  • Salt to taste
  • 1/2 teaspoon jeera
  • 1/2 teaspoon mustard seeds ( rai )
  • 1 green chilli, chopped finely
  • 1/2 teaspoon haldi
  • 1 tablespoon Khatti dal Masala ( Recipe given below )
  • Bhagnari Khatti dal masala ingredients are - 1 tablespoon rai
  • 1 tablespoon corainder seeds
  • 1 tablespoon mustard seeds
  • 2 whole red chillies.

How to make Bhagnari khaati daal with authentic fresh pounded masalas ( Tamarind Tur dal tempered with fresh home made, traditional masalas )

  1. Prepare the Khatti dal masala and keep aside. This is generally made in bulk and stored in the fridge. My measurments will yield masala for 2 times use.
  2. Take a thick bottom pan and heat on slow flame. Add 1 tablespoon of oil and all the masala ingredients.
  3. Let them roast/ fry till smell of fried masala emanates. Stir continuously so that they donot burn.
  4. Cool and crush coarsely in mortar and pestle. Can grind also, but taste changes slightly. Store in fridge and use as needed.
  5. Boil the dal along with 3 cups of water, salt, red chilli powder, haldi, salt, green chillies till 3 whistles.
  6. Let the pressure of the cooker decrease on its own. Open the lid, and mash the dal lighlty.
  7. Again, keep it on low flame.
  8. Add 2 cups more water to adjust its consistency.
  9. Add the curry leaves.
  10. In another pan, take 1 tablespoon oil on low flame. Add the Khatti dal masala , jeera, rai, till they all splutter. Add this tadka to the dal.
  11. Continue boiling the dal till it all comes together. Adjust water quantity according to the consistency and thickness required.
  12. When the dal is properly boiled, shut off the flame.
  13. Add the tamarind water. Let the dal stand covered for 10 minutes before serving with plain boiled rice or Jeera rice.

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