Hyderabadi-Style Lentil Stew (Khatti Dal) | Saveur

Name: Hyderabadi-Style Lentil Stew (Khatti Dal) | Saveur
Ingredients: 1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained; 1 ⁄ 4 tsp. ground turmeric; 3 tbsp. chopped cilantro; 1 tsp. tamarind paste; 1 ⁄ 4 tsp. red chile powder, such as cayenne; 12 fresh or frozen curry leaves; 7 cloves garlic (1 mashed into a paste, 6 peeled); 2 plum tomatoes, peeled and minced; 2 small green Thai chiles, or 1 serrano, thinly sliced; 1 (1/2-inch) piece ginger, peeled and grated; Kosher salt, to taste; 3 tbsp. canola oil; 1 ⁄ 2 tsp. cumin seeds; 1 ⁄ 4 tsp. brown mustard seeds; 3 chiles de árbol

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This Indian tarka—fried spices and aromatics stirred into a soupy dal—is soured with tamarind and seasoned with curry leaves and mustard seeds.

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Ingredients

1 cup toor dal (yellow pigeon peas), rinsed, soaked 30 minutes, and drained
1⁄4 tsp. ground turmeric
3 tbsp. chopped cilantro
1 tsp. <a href="https://www.saveur.com/article/techniques/how-to-make-tamarind-paste/">tamarind paste</a>
1⁄4 tsp. red chile powder, such as cayenne
12 fresh or frozen curry leaves
7 cloves garlic (1 mashed into a paste, 6 peeled)
2 plum tomatoes, peeled and minced
2 small green Thai chiles, or 1 serrano, thinly sliced
1 (1/2-inch) piece ginger, peeled and grated
Kosher salt, to taste
3 tbsp. canola oil
1⁄2 tsp. cumin seeds
1⁄4 tsp. brown mustard seeds
3 chiles de árbol