Hyderabadi Khatti Dal is a delicious tangy daal preparation tempered with curry leaves, cumin, dry red chilies and garlic. This daal has perfect balanced flavor of sourness and spiciness. The best match for this is steamed rice with tala gosht (fried meat) but you can also enjoy it with karahi or any curry. Sharing my mom’s Hydrabadi khatti dal recipe which I’ve been enjoying since my childhood. Hope you like it too.
Tips
This recipe looks like a bit lengthy but believe me its worth it .If you want to use instant pot for this daal then 5min pressure cook will be enough.
You can use hand blender daal ghotni (traditional wooden daal masher) both works equally well but for daal ghotni cook for extra few minutes to reduce the water and blend it without adding water. Watery daal mixture make it really hard to mash with daal ghotni.
There was another step which my mom used to follow. She used to stain the daal mixture after blending, that was to separate coarser solids from smooth daal. But I don’t strain it as using cooker and hand blender makes the daal paste really smooth, also straining daal takes out the husk of it which is really healthy full of fiber.
Hyderabadi Khatti Daal
Ingredients
- 1 cup Split Red Lentil / Orange Masoor dal soak in 3cups water for 1/2 hr
- 1 cup Chopped Tomatoes Medium Sized
- 1 tbsp Ginger Garlic paste
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Salt
- ½ Cup Tamarind water or 1tbsp tamarind pulp you can increase it if you like your khatti daal really khatti
- ½ cup Chopped Coriander Hara Dhanya
- 2-4 Whole Green Chilies
- ½ cup Curry leaves
For Tarka (Tempering)
- ¼ Cup Cooking oil
- ½ tsp Cumin
- 4-5 cloves Garlic sliced
- 4-5 Whole dry red chillies
- ¼ cup Curry Leaves
Instructions
- To make one cup of Tamarind water, soak tamarind in one cup of warm water for 15 minutes and then squeeze out the seeds and pulp with the help of a sieve to get tamarind water.
- In a pressure cooker, add washed and soaked dal, chopped tomatoes,ginger garlic paste, red chilli powder, turmeric powder ,green coriander leaves and three cups of water.
- Pressure cook for 4-5 whistles till dal gets tender. Or cook for about an hr on low flame if not using pressure cooker.
- Mash this dal or blend it using a hand blender into a fine paste. Add 2 cups of water to facilitate the blending.
- Into this paste of dal, add two cups of plain water, tamarind water ,salt, a handful of curry leaves, chopped coriander and green chillies.
- Cook for 20-30 minutes on low flame till the raw smell of tamarind water disappears.
For Tempering
- Add oil into a frying pan and when the oil is hot, add cumin seeds, garlic (thinly sliced)and whole dry red chilies.
- When the garlic starts turning golden add a handful of washed and dried curry leaves and let them fry for 1 min.
- Temper the cooked lentil or daal and close the lid for few minutes so that the aroma remains in the daal.
