Khatti's Kitchen Korner

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Re: Khatti’s Kitchen Korner

@khattichic

**Meethi Daal
**
No, it’s NOT sweet!!! It’s called “meethi daal” because it does not have any imli in it! Yes, we Hyedarabadis are weird. Deal with it. This is an awesome, everyday daal that goes with everything!

Start with moong ki daal. My ammi always taught me to dry roast the daal first, because “sonda-pan aata hai”…after it’s toasted a little, add water, namak, chutki of haldi and a sliced harri mirch (hear in the US, we use seranos..the long, skinny mirchis). Cover, and let it cook on medium, skimming off any foam that forms from time to time. After daal is galofied, ghot it, and then if needed, add more pani to achieve desired consistancy.

For the baghaar: thinly sliced pyaz (a good amount!) & lasan cloves (you can leave them whole, or sliced)..when it’s nice and sizzling brown, add it to your daal. Finish by garnishing with fresh hara dhanya.

Hey khatti… keep up the good work will try out this recipie soon IA