Hyderabadi sour dal with drumsticks (Khatti dal with drumsticks ke saath)

Khatti translates to "sour", and this is the predominant flavour of this dish. The sourness comes from tamarind, a souring agent commonly used in the south, where it grows abundantly.

This dish has been a favourite at home, and it is made almost every day. It flashes back to my childhood, and is still comfort food. Our table at home seems almost naked without this dish. I

This dal is a classic, bold, spicy, and tangy dish. The lentils are soft and permeated with the spices, chilli, and cumin. The magic lies in the tanginess of the tamarind, which is tart and almost overpowering, yet beautiful. There are a few versions of this dish: plain, without vegetables or with drumsticks or bottle gourd. This dal pairs well with everything and is the perfect side dish on any table.

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Ingredients:

For the base:

3/4 cup pigeon peas (toor dal), soaked overnight in 5 cups water

2 onions, finely diced

2 tomatoes, finely diced

1/2 teaspoon turmeric

Salt, to taste

4 cups water

For the drumsticks:

4 tablespoons oil

1 onion, diced

5-6 drumsticks, cut into 2-inch pieces

3/4 teaspoon ginger paste

3/4 teaspoon garlic paste

2 teaspoons chilli powder, or to taste

Salt, to taste

2 tablespoons tamarind extract

Water, as needed

For the temper:

3 tablespoons oil

1 teaspoon cumin seeds

2-3 dried red chillies

Rinse the lentils and drain. Add to a pressure cooker with the onions, tomatoes, turmeric, salt and water. Cook for 4 to 5 whistles and allow the pressure cooker to release pressure naturally. The lentils should be very soft and easily break apart. Mash the lentils lightly if desired. You can also cook the lentils on the stovetop for 90 minutes until they are soft and easily mashable. Be careful not to allow the lentils to dry out completely; top up with half cups of water as required.

Meanwhile, heat the oil in a saucepan. Add the onions and fry on low heat until they are golden, about 3-4 minutes. Add the drumsticks, ginger, garlic and salt. Fry for 5 minutes on a low flame until the ginger is no longer raw and the spices have coated the drumsticks heavily.

Add the cooked lentils and water as needed. Add the tamarind and stir well. Cook for 10-12 minutes on a low simmer. At this point, the drumsticks should be well-cooked and soft. Taste the dal for salt and adjust as needed.

Heat a small vessel with the tempering oil. When hot, add the cumin and chilli and remove the pan from the stove immediately to prevent them from burning. Ladle the hot dal into a bowl and top with the temper.

Serve hot with rice, kichdi or sheermal.

NOTE: This dal is also made with bottle gourd or plain. Substitute the drumsticks for peeled, cubed bottle gourd. Finally, this dal can also be served plain, without any vegetables.