Arhar Ki Khatti Dal – made in the Lucknowi style. I can’t describe how good this dal tastes. This is the first time I’m making or even tasting this kind of sour lentils, and believe me, I realise what I have been missing in all these years of eating dal and rice at least 3 times a week. The standard favourite at my home is the simple jeera dal – arhar/towar dal well cooked but not mushy, tempered with garlic, cumin seeds and nigella seed and a fresh red chilli. Now I think the Arhar ki khatti dal is going to take over as the new favourite.
If you check online most of the recipes you find will be for the Hyderabadi khatti dal. Both the Hyderabadi and Lucknowi ones are similar as to process and ingredients, but not the same – there are differences. For one, the Lucknow version usually has kala jeera/black cumin and does not use tomatoes, at least so far as I can tell from talking to friends from Lucknow and from a perusal of cookbooks and online recipes. The use of kala jeera (not to be confused with kalonji or nigella seeds which are shown online in some sites, and in some stores, as being the same as kala jeera) in dals and curries is a culinary tradition from the time of the Mughals and in Awadhi cuisine.
The Arhar ki khatti Dal in this recipe is broadly adapted from Chand Sur & Sunita Kohli’s The Lucknow Cookbook. The garnish of raw peanuts is borrowed straight from the recipe for Khatti Arhar ki Dal in this book.
This recipe is my first post in participating with the FB Group, FoodieMondayBlogHop. Mayuri Patel added me to the group this week and I was happy to see several blogger friends already there. The way the group works is that a theme is selected and put to vote by members in turn each week, and we all cook as per the theme and post the recipe on the immediate Monday following the theme choice. Priya Iyer who blogs at The Girl Next Door. selected the theme for this week: Traditional Indian Dals. We had a good discussion on what is or is not a Dal and decided that any kind of dal including a rasam or sambar or a dal made of peas and not lentils is still a Dal for the purpose of this event! I played safe and chose this Lucknowi Arhar ki khatti Dal as it gave me an opportunity to plan something unfamiliar.
I hope you enjoyed reading this post and that you will try out this delicious Dal – Arhar ki Khatti Dal from Lucknow’s vast and interesting cuisine.
This post has been sent to the Event: