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Dal is a staple dish of the Indians. Down south, we have the plain dal, seasoned with salt and flavoured with ghee and have it with rice. Whereas up North, it is seasoned with cumin seeds, garlic and chillies and have it with either roti or rice. In some form or the other lentils are consumed on a daily basis. They are the main source of proteins for us. There are so many variations for this simple dish. Each state has its own way of preparation. One such variation is this Laknavi katti dal. Katti means sour in hindi. The characteristic feature of this dal is the tamarind juice added to perk up the flavours and provide a tang. This is a classic from the city of Lucknow. It is fragrant with ginger and garlic and laced with black cumin seeds.
This recipe is for letter "L" under "Regional" theme. Check out other BM #32 Marathon runners' posts here in this page. Also sending this to Valli's Side Dish mela.