Khatti Daal

1/2 cup Masoor Daal 

1 Large tomato

3/4 tsp Salt 

1/2 tsp Red Chilli Powder

1/2 tsp Turmeric Powder 

1 tbsp garlic ginger paste 

Handful of Cilantro 

2 Red Dry Chilli Pepper 

3/4 tsp cumin seeds 

1/2 tsp mustard seeds 

5 curry leaves 

3 tbsp Oil 

2 garlic cloves

Half of a Lime 

1. In a medium-sized saucepan, add masoor daal and water. Add 1 tomato, salt, red chilli powder, turmeric powder, garlic ginger paste

2. Cook for about 10 min on low medium heat and squeeze half a lime and some cilantro. The Daal (Lentils) and tomatoes should be soft/mushy. 

3. Blend together in a blender or by using a hand blender. Cook for about another 5 min on low heat. After that turn off the stove. 

4. In a separate frying pan add some oil - adjust flame to medium low. Add cumin seeds, curry leaves, red dry chilli peppers, mustard seeds, and garlic cloves. When you see the cumin seeds turning a little dark add everything to the daal. 

5. Cover the sauce pan to let this marination sit on top. 

Enjoy