Julie Sahni’s Khatti Dal
with Fresh Pear Chutney
Julie Sahni—who has written the best Indian cookbooks published in the United States—spent a day teaching me how to make dal, the often lentil-based stew that is a staple throughout much of India. One interesting aspect of her recipe is the addition of a tadka, a blend of warm spices sizzled in oil and stirred into the dal just before serving for maximum flavor. This one contains mustard seeds, curry leaves, and garlic. We’ve rounded this out with a crisp, fresh, seasonal pear chutney. The combination is quite lovely.
INGREDIENTS
- 1 1/2 cups brown basmati rice
- Salt*
- 2 cups yellow lentils
- Fresh chile
- 2 cloves garlic
- 1 1/2 teaspoons turmeric
- Pepper*
- 1 lemon
- 2 scallions
- 1 pound pears
- 1/4 cup pistachios
- Fresh cilantro
- 1/4 cup tamarind concentrate
- 2 tablespoons vegetable oil*
- 1 teaspoon mustard seeds
- 12 fresh curry leaves
- *not included
INSTRUCTIONS
Put the rice in a small saucepan with 3 cups water and a pinch of salt and bring to a boil. Reduce the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 20 to 25 minutes; when it’s ready, remove the pot from the heat and leave it covered. Rinse and pick over the lentils, removing anything that doesn’t look like it belongs there.
Rinse and chop the chile; chop the garlic. Combine the lentils, turmeric, some or all of the chile (depending on your affinity for heat), and 4 cups water in a large pot and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily, sprinkle with salt and pepper, and cook, uncovered, until the lentils are tender, 20 to 30 minutes.
Rinse the lemon and scallions. Rinse and dry the pears. Slice the pears downward from the top, working around the core to remove the seeds; chop the flesh and put it in a medium bowl. Halve the lemon and squeeze the juice into the bowl. Trim and chop the scallions and add them to the bowl along with the pistachios. Toss the chutney well to combine and let it sit. Rinse, trim, and chop the cilantro; reserve for garnish.
Add the tamarind concentrate and 1/2 cup water to the lentils and let the mixture bubble for another minute; remove the pan from the heat. Use a whisk to mash and stir the lentils for about 1 minute; the dal should be saucy but not soupy. Keep it warm over low heat while you make the tadka.
Heat the oil in a small saucepan over medium-high heat. When it’s hot, add the mustard seeds and cover the pan (to prevent spattering); let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, re-cover the pan, and cook for about 10 seconds, allowing flavors to meld; remove the pan from the heat.
Fluff the rice with a fork. Pour the tadka into the dal and stir gently to combine. Taste and adjust the seasoning of the dal, adding more chile if you’d like. Serve the dal over the rice, garnished with the cilantro, and pass the pear chutney at the table.
SIMILAR RECIPES
Punjabi Kadhi with Spinach Dumplings & Mango Chutney
Mango Curry with Chickpea Dumplings and Spinach Amaranth
Red Lentil Coconut Dal with Tomato Chutney & Brown Basmati Rice
