A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
Prep10 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
249cal
11gprotein
36gcarbs
Ingredients
1 cup Toor Dal (Rinsed and soaked for 30 minutes)
4.5 cup Water (Divided for cooking and adjusting consistency)
0.5 tsp Turmeric Powder
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Tamarind Paste (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A simple and delicious South Indian stir-fry made with ivy gourd, cooked with aromatic spices until tender and slightly crisp. Known as 'Dondakaya Fry' or 'Kovakkai Poriyal', this dish is a perfect and quick side for rice and sambar.
Tangy Khatti Dal with aromatic Jeera Rice & perfectly spiced Tindora Fry. Gut-friendly & delicious!
This hyderabadi dish is perfect for lunch. With 749.41 calories and 19.11g of protein per serving, it's a nutritious choice for your meal plan.
8gfat
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Thinly sliced)
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
Pour in the remaining 2 cups of water and mix everything well to combine.
3
Simmer the Dal
Place the dal back on the stove over medium heat and bring it to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently, and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, jeera rice, or roti.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
500 g Tindora (Also known as Ivy Gourd or Kovakkai)
3 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Cumin Seeds
2 pcs Dried Red Chili (Broken in half)
10 pcs Curry Leaves (Fresh)
0.25 tsp Hing (Asafoetida)
1 pcs Onion (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (Or to taste)
2 tbsp Fresh Grated Coconut (Optional garnish)
Instructions
1
Preparation: Wash the tindora thoroughly under running water. Pat them dry. Trim both ends and slice each one lengthwise into four long, thin pieces. Finely chop the onion and set aside.
2
Tempering (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
3
Sauté Aromatics: Add the urad dal, cumin seeds, broken dried red chilies, and curry leaves to the pan. Sauté for about 45-60 seconds until the urad dal turns light golden and the mixture is fragrant. Be careful not to burn the dal. Stir in the hing.
4
Cook Onions: Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
5
Cook the Tindora: Add the sliced tindora, salt, and turmeric powder. Mix everything well to ensure the tindora is evenly coated. Cover the pan and cook on a medium-low flame for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. Cook until the tindora is tender.
6
Roast and Finish: Uncover the pan. Add the red chili powder and coriander powder. Mix gently to combine. Increase the flame to medium and continue to cook uncovered for another 5-7 minutes, stirring occasionally, until the tindora is well-roasted and slightly crisp at the edges.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Garnish and Serve: Turn off the heat. Garnish with fresh grated coconut, if using. Toss gently and serve hot with rice, sambar, or rasam.