Kairi ki Khatti Dal

Patli dal (dal with thin consistency) cooked with tamarind or sometimes tomatoes as the souring agents, is a staple, atleast in my house. It is served along with a non-vegetarian or a vegetarian side dish and rice at most of our meals, and I believe at most of the Hyderabadi households as well. The usual variety of patli dal that I prepare are tamarind khatti daltomato dal, mitthi dal, lemon dal, kaddu ka dalcha, sojni ki phalli ka dalcha and kulfe ki katli. Among all these I dearly miss kulfe ki katli as I havent been able to find Kulfa (purslane) at stores here until now.

Unripe green mangoes ~ Kairi

This version of khatti dal with a hint of tangy flavor from unripe green mangoes is most flavorful and enjoyed by everyone at my house. Select sour, firm and unripe green mangoes for the perfect tangy smack in the dal. We enjoyed this flavorsome dal along with kairi ka do pyaza and tali huwi bhindi as our meal today.

Kairi ki Khatti Dal – Green Mango Dhal

Ingredients:

Tuvar ki dal – 1 cup
Salt – 1 1/2 tsp
Red chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Tomatoes – 2, large, red and ripe, quartered
Unripe green sour mango/Kairi – 1, small, peeled and chopped (about 1 cup) (do not discard the stone)
For Baghaar:
Canola oil – 2 tbsp
Cumin seeds – 2 tsp
Dried red chillies/Baghaar ki mirch – 2, each broken into two
Curry leaves – 2 sprigs, fresh

Method:

1. In a saucepan, add the tuvar dal, red chilli powder, salt, turmeric powder, quartered tomatoes and 4 cups fresh cool water and boil the dal at medium high heat, half covered, until the dal is done. You can also pressure cook it until the dal is mushy. Once done, let cool and add to a blender container. Also add the chopped unripe mango (do not add the stone now) and blend until the dal is smooth. Pour this back into the saucepan. Add the mango stone to the dal and let cook for 10-12 minutes. Add water to adjust consistency. The consistency should be just slightly thick, not too thick, or too thin.
2. Meanwhile in a small frying pan, prepare baghaar. Pour oil in a warm small frying pan and as soon as it hot, add the cumin seeds, dried red chillies, curry leaves and as they start spluttering immediately add to the dal in saucepan. Let cook for 2 minutes and serve warm (before serving, scrape the mango stone and add all its juices and soft tangy flesh to the dal and discard the stone).

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona

10 thoughts on “Kairi ki Khatti Dal

  1. Mona,

    It is hard to find raw mangoes,so what can i substitute it for.
    Thanks a lot.keep up the good work.

    Parveen, try amchoor powder to taste. Also instead of using raw mangoes for sourness, you can use tamarind juice or lemon juice. ~Mona

  2. Hi Mona,
    The mango dal looks great. You too make almost the same type of dal but mostly with masur and leaving out the tomatoes. This preparation looks so tempting will try this out.
    Wish you and your family a very Happy New Year.

  3. Now, after reading that recipe and looking at the pic, I am hungry again- and I just ate! 🙂 The green mangoes I get aren’t as sour as the ones found in India; would it be OK to add a little amchur to help?

    Pelicano, you can, however I have only made this dal with sour green mangoes only always. ~Mona

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