My Khatti Dal isn't thickening like yours in the video. Could the type of lentil or the amount of water be the issue?

Question

Is your Khatti Dal not thickening? Learn if the type of lentil you're using or the water amount is the reason it's not achieving a thick consistency.

Answer 1

Yes, the type of lentil and the amount of water are the most likely culprits for Khatti Dal not thickening properly. Different lentils have varying starch content, and too much water will dilute the dal, preventing it from reaching the desired consistency.

Detailed Explanation:

Several factors can affect the thickness of your Khatti Dal. Let's break them down:

1. Type of Lentil: Toor dal (split pigeon peas) is traditionally used for Khatti Dal. This lentil has a good amount of starch, which helps in thickening the dal as it cooks. If you're using a different type of lentil, such as masoor dal (red lentils), which breaks down more easily and has less starch, it might not thicken as much. Using a mix of lentils can also affect the final texture.
2. Water Ratio: The amount of water you use is crucial. Too much water will result in a thin, watery dal. A good starting point is to use approximately 3-4 times the amount of water to lentils. However, this can vary depending on the lentil and your desired consistency. You can always add more water if needed, but it's harder to remove excess water.
3. Cooking Time: The dal needs to cook long enough for the lentils to break down and release their starch. If you haven't cooked it for a sufficient amount of time, it might not thicken properly. Ensure the lentils are soft and mushy.
4. Acidity: The tamarind pulp or other souring agent (like lemon juice or kokum) also plays a role. Adding it too early can sometimes inhibit the lentils from softening properly. It's generally best to add the souring agent after the lentils are mostly cooked.

Pro Tip:

If your dal is still too thin after cooking, try removing a cup of the cooked lentils and blending them until smooth. Then, return the blended mixture to the pot and simmer for a few more minutes. This will add extra starch and help thicken the dal without altering the flavor significantly.