Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry)
Hyderabadi Khatti Dal is a delicious tangy dal preparation tempered with curry leaves, mustard seeds, cumin, dry red chilies and garlic having balanced flavour of sourness and spiciness. Hyderabadi khatti dal couples up beautifully with steamed rice, pickle, side with any dry veggie preparation. Although we have used Toor dal, you can use even Masoor dal (red lentils) for making this Khatti dal. Traditionally for sourness, tamarind pulp is used but you can substitute it with lemon juice too. But, the sourness that elevates this dal's flavour is best with tamarind making it the best khatti dal ever.
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- 1 cup Arhar dal (Split Toor Dal)
- 1 Tomato , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Garlic , crushed
- 1/2 teaspoon Ginger , grated
- 3/4 teaspoon Green Chillies , chopped
- 2-1/2 Tamarind Water Ingredients for Seasoning
- 1 teaspoon Cooking oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin (Jeera) seeds
- 2 Dry red chillies
- 1 sprig Curry leaves
- 3 cloves Garlic , sliced
- Coriander (Dhania) Leaves , few, for garnish
How to make Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry)
To begin making the Hyderabadi Khatti Dal Recipe, first clean and wash the dal well under running water.
In a pressure cooker, add washed dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2 cups of water. Cover the pressure cooker and cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low and cook for 3 minutes approximately and turn off the heat.
Allow the pressure in the cooker release naturally. Once the pressure has released, open the cooker.
When the dal is done, whisk the dal well to make it smooth. Add tamarind water to the dal and bring the Khatti dal to a brisk boil. Once it comes to a boil, turn the heat to low and set the dal to simmer.
Next we will prepare the seasoning.
In a small tadka pan heat oil in medium heat. Add the mustard seeds, cumin seeds and allow it to crackle. Once it Add garlic and fry until it starts getting golden brown. Add curry leaves and red chilies, fry for another few seconds.
Pour the tadka over the dal and simmer for 4 to 5 minutes. Once done, turn off the heat and the Hyderabadi Khatti Dal recipe is ready. Check the salt and adjust to suit your taste. Pour the dal into a serving bowl and garnish with chopped coriander leaves and serve warm.
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.