The word “keoti” means a medley of lentils here and hope is a recipe of interest for the readers Tags: chettinad, handi, chana, palak, gosht, idli, curries, roti, balti, dal
of sonzyskitchen blog. One of the cousins of this lentil recipe is called Hyderabadi Saat Nizami
which is a blend of seven lentils and host of tempering. The difficulty of this lentil has forced me
to think of its inclusion in the recipe section but if some of you reading the sonzyskitchen blog
are really interested, I will definitely send it across.
With its typical Hyderabadi flavor and mix of four lentils, dal keoti is a complex blend of lentils
where they complement each other rather than standing out. You can chose the lentil as per
your convenience and personal preference but we do outline the followings in the recipe
¼ cup arhar dal (yellow lentil)
¼ cup masoor dal (red lentil)
¼ cup moong lentil (moong lentil without skin)
½ cup chana dal (Bengal gram)
2 medium red onion, sliced
1tsp ginger-garlic paste
¼ tsp turmeric powder
¼ tsp hot spice powder
2 fresh green chili, cut into four
2 tbsp lemon juice (dry mango powder as alternative)
2tbsp refined oil
2 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
2 dry red chili
10-15 curry leaves
2-3 garlic, crushed
1. Soak the lentils separately for half an hour, boil chana dal for 10minutes or pressure
cook in enough water for 3-4minutes (2whistles).
2. Add rest of the lentils, add turmeric and salt and cook with enough water until tender.
Mash the lentil lightly.
3. Heat oil in a pan, sauté onions until light brown, 5-8minutes; add ginger-garlic paste and
sauté until raw aroma disappears. Next add lentil and some water if they are too thick.
4. Add hot spice powder and green chili and simmer for another 3-4minutes. Season with
salt and lemon juice and remove from heat.
5. For the tempering, heat ghee in a pan and add cumin seeds, mustard seeds, red chili,
curry leaves and garlic. When seeds start splattering and chili & garlic has become
aromatic, pour it onto the lentils and cover the container with a lid to trap the aroma
6. Serve hot with the Indian bread or rice of your choice.
Tags: chettinad, handi, chana, palak, gosht, idli, curries, roti, balti, dal