Moong Dal & Khattay Aloo Recipe – Tangy Potato & Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Moong Dal & Khattay Aloo Recipe – Tangy Potato & Lentil Curry

Introduction

Oh, this dish! It’s one that instantly transports me back to my grandmother’s kitchen. The aroma of simmering lentils with the tangy sweetness of potatoes… pure comfort food. This Moong Dal & Khattay Aloo is a beautiful blend of flavors – earthy, spicy, and wonderfully tangy. It’s a regional specialty you don’t find everywhere, but trust me, once you try it, you’ll be hooked! It’s surprisingly easy to make, and perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This recipe is a little different, a little special. It’s not your everyday dal. The combination of soft, comforting moong dal with the vibrant, tangy Khattay Aloo (sour potatoes) is just chef’s kiss. It’s a flavour explosion that’s both satisfying and refreshing. Plus, it’s a relatively quick and easy dish to put together, making it perfect for busy evenings.

Ingredients

Here’s what you’ll need to create this deliciousness:

• ½ cup yellow moong dal
• 1 tbsp oil (I prefer mustard oil for an authentic flavour, but any vegetable oil works!)
• ½ tsp garam masala
• 1 tsp red chili powder
• Pinch of turmeric powder
• ½ tsp coriander powder
• ½ lemon juice
• ½ inch piece grated ginger
• 3 big potatoes, peeled and diced
• 1 tbsp tamarind pulp
• ½ tsp sugar
• Mustard seeds (a generous pinch)
• ½ tsp chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 fresh green chilies, slit
• 2 tbsp grated coconut

Ingredient Notes

Let’s talk ingredients! Moong dal is a fantastic choice because it cooks quickly and has a lovely, mild flavour. It’s a staple in many Indian households. Now, Khattay Aloo – that’s where the magic happens. The tanginess comes from tamarind, which adds a unique depth of flavour. Don’t be shy with the spices! Garam masala is key for that warm, aromatic base. And if you can, try using mustard oil – it really elevates the flavour, especially in the potato curry. It has a pungent aroma that mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the dal. Rinse the moong dal well. Add it to a pressure cooker with 1 cup of water and a pinch of turmeric. Pressure cook for 4 whistles. Once cooled, gently mash the dal – you want it soft but still with a little texture.
2. Now for the Khattay Aloo. Peel and dice your potatoes. Soak the tamarind in hot water for about 15-20 minutes. Then, extract the pulp and dissolve the sugar in it. Set aside.
3. Heat oil in a separate pan. Add a generous pinch of mustard seeds and let them splutter. Then, add the grated ginger and sauté for a few seconds until fragrant.
4. Time for the spice paste! In a small bowl, mix garam masala, red chili powder, turmeric, and coriander powder with about ¼ cup of water to form a paste. Add this paste to the pan and fry for about a minute, stirring constantly.
5. Add the cooked dal to the pan and bring it to a gentle boil. Stir in the lemon juice and salt to taste. Keep it warm.
6. In another pan, heat oil. Add the mustard seeds again and let them pop. Add turmeric, chili powder, coriander powder, and cumin powder. Fry for a minute until fragrant.
7. Add the diced potatoes and toss to coat them with the spices. Sprinkle with salt and add about ¼ cup of water. Cover and cook on low heat for about 15 minutes, or until the potatoes are almost tender.
8. Pour the tamarind mixture into the potatoes. Add the slit green chilies and grated coconut. Stir well and cook covered for another 5-7 minutes, or until the potatoes are completely tender and the sauce has thickened.
9. Finally, combine the dal and the Khattay Aloo. Stir gently and serve hot!

Expert Tips

• Dal Consistency: If your dal is too thick, add a little hot water to reach your desired consistency. If it’s too thin, simmer it for a few more minutes.
• Spice Level: Feel free to adjust the amount of chili powder to suit your taste. Start with less and add more if you like it spicier.
• Tamarind Power: Soaking the tamarind properly is crucial for extracting the maximum flavour. Make sure it’s fully submerged in hot water.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder and omit the green chilies.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ tsp of red chili powder and use more green chilies.
• Festival Adaptations: While not traditionally tied to a specific festival, this dish is a wonderful addition to any festive meal.

Serving Suggestions

This Moong Dal & Khattay Aloo is best served hot with a side of fluffy basmati rice or warm roti. A dollop of cooling raita and some crispy papadums make the meal complete. My family loves it with a side of jeera rice!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. What is Khattay Aloo and where does it originate from? Khattay Aloo literally translates to “sour potatoes.” It’s a popular dish from North Indian cuisine, particularly in regions like Punjab and Himachal Pradesh. The sourness comes from the use of tamarind.
2. Can I use a different type of dal instead of Moong Dal? While moong dal is traditional, you can experiment with other dals like masoor dal (red lentils) or toor dal (split pigeon peas). Keep in mind that cooking times may vary.
3. How can I adjust the tanginess of the Khattay Aloo? Adjust the amount of tamarind pulp. Start with 1 tbsp and add more, a little at a time, until you reach your desired level of tanginess.
4. What is the best way to extract pulp from tamarind? Soak the tamarind in hot water for about 15-20 minutes. Then, use your hands to mash the tamarind and extract the pulp, discarding the seeds and fibers.
5. Can this dish be made ahead of time? Yes! You can make both the dal and the Khattay Aloo a day ahead and store them separately in the refrigerator. Just reheat and combine before serving.
6. What type of oil is traditionally used in this recipe and can I substitute it? Traditionally, mustard oil is used for its pungent flavour. However, you can substitute it with any vegetable oil like sunflower oil or canola oil. The flavour will be slightly different, but still delicious!