Hyderabadi Khatti Dal is a scrumptious popular seasoned and tempered lentil preparation that ties up best with hot steamed rice and any dry veggie, pickle, papad salad as side. Khatti dal is a Hyderabadi preparation which gets the tanginess by using a good amount of tamarind pulp. Lemon can also be used as a substitute to make it khatta (sour) but traditionally tamarind is added to it. For this khatti dal, here I have used Toor dal, instead you can also use Masoor dal( split red lentil) to make it if you prefer. Both the lentils give their unique taste as tamarind pulp used to make it sour hikes up the flavour to the best which a lemon can’t. So I would highly recommend you to make Hyderabadi Khatti dal with tamarind to get the finest and authentic flavour of Hyderabad at your home. Let’s see how to make this simple yet outstanding delish dal from Hyderabad
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1 cup, toor dal
1 large tomato, finely chopped
½ teaspoon, turmeric
½ teaspoon, red chili powder
1 teaspoon, garlic, crushed
½ teaspoon, ginger, grated
¾ teaspoon green chilies, chopped
2 tablespoon, tamarind pulp
2 tablespoon oil
2 teaspoon mustard seeds
1 teaspoon cumin seeds
2-3 dried whole red chilies
1 sprig of curry leaves
3-4 garlic cloves, sliced
Green coriander leaves for garnish
Clean and wash the dal well
In a pressure cooker, add dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2cup of water. Boil for 2-3 whistle or until done
When the dal is done, whisk the dal well to make it smooth.
Add tamarind pulp, water to adjust the required consistency and put the cooker back on the heat. Bring it to boil.
Meanwhile, heat an oil in a small pan.
Add mustard seeds, cumin seeds and allow it to crackle
Add garlic and fry until it starts getting golden
Add curry leaves and red chilies, fry for another few seconds
Pour the tadka over the dal and simmer for 4-5 minutes.
Dish out and garnish with green coriander leaves
Serve the khatti dal with hot steamed rice, salad, papad and pickle as a side pickle