Hyderabadi Khatti Dal is a delicious tangy dal recipe that hails from the city of Hyderabad. The khatti dal is made using toor dal (split pigeon peas) or masoor dal (red lentils). The lovely khatta or sour taste of the dal is due to the use of tamarind pulp. Here is how to make best khatti dal recipe at home.
Khatti dal is a Hyderabadi preparation which gets the tanginess by using a good amount of tamarind pulp.
You can substitute tamarind with lemon. 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. Tamarind pulp hikes up the flavour of the dal to the best which a lemon can’t.
So I would highly recommend you to make Khatti dal using tamarind only. To get the finest and authentic flavour of Hyderabad, . Let’s see how to make this simple yet outstanding delish dal from the Hyderabad.
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How To make Hyderabadi Khatti dal
Clean and wash the dal well.
In a pressure cooker, add dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2 cups 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.
Then, 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.
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Hyderabadi Khatti Dal Recipe
Hyderabadi Khatti Dal
Ingredients
- 1 cup Toor dal or Masoor Dal ((split pegion pea or red lentil))
- ½ teaspoon Ginger (grated)
- 1 teaspoon Garlic (crushed)
- ¾ teaspoon Green Chilies (chopped)
- 1 Tomato (large sized, finely chopped)
- ½ teaspoon Turmeric
- ½ teaspoon Red Chili powder
- Salt To Taste
- 2 cups Water
- 2 tablespoons Tamarind Pulp
For Tadka
- 2 tablespoon Oil
- 2 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 4 Cloves Garlic (sliced)
- 1 Sprig Curry Leaves
- 2-3 Dried Red Chilies
For Garnish
- Green Coriander
Instructions
- Clean and wash the dal well.
- In a pressure cooker, add dal, garlic, ginger, green chilies, tomato, turmeric, red chili powder, salt and 2 cups 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.
Seena Koshy
I love it's color and it looks so delicious..
Farrukh Aziz
thank you Seena 🙂
hem lata
super yummy khatti dal