Re: Khatti’s Kitchen Korner
eh liyo 
**Khatti Dal
http://www.paklinks.com/gsmedia/thumbs/117336/kd.jpg
Again, I don’t have exact measurements, apne andazay se dalna sab kuch, depending on how many people you’re making for…
Start with masoor ki daal in your pot, with enough water to cover it by about and inch (you can always add more water to thin in out to your preferance after ghotafying it)…put in sliced tamatar (if you’re making for 4-5 people, one will be plenty), namak, one chutki haldi, and lal mirchi to taste. Cover and let it cook, I like to skim off the foam that forms…Jab daal guljai, usko khoob ghoto, this is when you can add more water to thin it out(traditionally, Khatti daal is pretty thin consistency)..When you’re done ghotafying it, it’s time to add the khatta…either imli or lemon juice..imli will darken the color of the daal, but is more traditionaly old school. This is also a matter of taste, but after all, it is *khattidaal! Let it simmer, you’re now ready for the bhagaar..you’ll need 3-4 garlic cloves (either chopped or cut in thin slices), karri patta (4-5 leaves), sooki lal mirchi (about 5-6) and appx 2 teaspoons of zeera (the whole seeds, not ground!)
In your heated bhagaar oil, add the dried lal mirchi & zeera…when the zeera has sufficiently changed color, add the garlic & karri patta…the garlic should get lightly browned, but don’t let it burn! Once it’s all sizzled nicely, add it to your daal and that’s it!!***