Hyderabadi Khatti Dal is a delicious tangy dal recipe made using toor dal or sometimes masoor dal. The lovely khatta or sour taste of the dal is due to the use of tamarind pulp. Pairs best with steamed rice, pickle and papad.
1cupToor dal or Masoor Dal (split pegion pea or red lentil)
½teaspoonGingergrated
1teaspoonGarliccrushed
¾teaspoonGreen Chilieschopped
1Tomatolarge sized, finely chopped
½teaspoonTurmeric
½teaspoonRed Chili powder
Salt To Taste
2cupsWater
2tablespoonsTamarind Pulp
For Tadka
2tablespoonOil
2teaspoonMustard Seeds
1teaspoonCumin Seeds
4ClovesGarlicsliced
1SprigCurry Leaves
2-3Dried 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.
Notes
You can increase or decrease the amount of tamarind pulp as per your liking.