A tangy and flavorful lentil dish that’s a staple in Hyderabadi cuisine, made with yellow lentils and tamarind.

Hyderabadi Khatti Daal recipe
Prep Time
15min
Cook Time
30min
Total Time
45min

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • toor dal (yellow pigeon peas)
    toor dal (yellow pigeon peas)
    1cup
  • tamarind paste
    tamarind paste
    1tbsp
  • green chilies, slit
    green chilies, slit
    3piece
  • tomato, chopped
    tomato, chopped
    1piece
  • garlic, crushed
    garlic, crushed
    5clove
  • curry leaves
    curry leaves
    7sprig
  • mustard seeds
    mustard seeds
    1tsp
  • cumin seeds
    cumin seeds
    1tsp
  • dry red chilies
    dry red chilies
    3piece
  • turmeric powder
    turmeric powder
    1/4tsp
  • red chili powder
    red chili powder
    1/2tsp
  • oil or ghee
    oil or ghee
    1tbsp
  • salt
    salt
    1pinch
  • fresh coriander leaves, for garnish
    fresh coriander leaves, for garnish
    1sprig

How to make Hyderabadi Khatti Daal

Cook the Dal

  1. Step 1

    Wash the toor dal thoroughly and cook it in a pressure cooker with 2-3 cups of water, turmeric powder, and salt. Cook for about 3-4 whistles or until the dal is soft and mushy.

Prepare the Tamarind Water

  1. Step 1

    If using tamarind pulp, soak about 1 tbsp of tamarind in warm water for 10-15 minutes and extract the juice. Alternatively, use tamarind paste.

Add Tamarind

  1. Step 1

    Add the tamarind juice to the mashed dal and cook for 2-3 minutes. Stir and adjust salt to taste.

Tempering

  1. Step 1

    In a pan, heat oil or ghee. Add mustard seeds and cumin seeds. Once they splutter, add the curry leaves, dry red chilies, and green chilies.

  2. Step 2

    Add crushed garlic and sauté for another minute until fragrant.

Garnish

  1. Step 1

    Garnish with fresh coriander leaves before serving.

Nutrition (per serving)

Calories

117.5kcal (5.88%)

Protein

6.3g (12.5%)

Carbs

15.0g (5.45%)

Sugars

1.3g (2.5%)

Healthy Fat

3.8g

Unhealthy Fat

0.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, use ghee instead of oil for tempering.

  2. Adjust the amount of tamarind paste according to your taste preference for tanginess.

FAQS

  1. How do I cook Hyderabadi Khatti Daal in a pressure cooker?

    To cook Hyderabadi Khatti Daal in a pressure cooker, wash 1 cup of toor dal thoroughly and add it to the cooker with 2-3 cups of water, turmeric powder, and a pinch of salt. Cook for about 3-4 whistles or until the dal is soft and mushy. This method ensures the lentils are perfectly cooked and absorb all the flavors.

  2. What are some dietary substitutions for Hyderabadi Khatti Daal?

    If you're looking for dietary substitutions for Hyderabadi Khatti Daal, you can replace toor dal with moong dal or masoor dal for a different flavor and texture. For a vegan option, ensure you use oil instead of ghee. Additionally, if you want to reduce the spice level, you can omit the green chilies or use milder varieties.

  3. How should I store leftover Hyderabadi Khatti Daal?

    To store leftover Hyderabadi Khatti Daal, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it longer, consider freezing it for up to a month. When reheating, add a splash of water to restore its consistency.

  4. What dishes pair well with Hyderabadi Khatti Daal?

    Hyderabadi Khatti Daal pairs wonderfully with steamed basmati rice or jeera rice. You can also serve it alongside roti or naan for a complete meal. For added flavor, consider serving it with a side of pickles or a fresh salad.

  5. Can I use fresh tamarind instead of tamarind paste in Hyderabadi Khatti Daal?

    Yes, you can use fresh tamarind instead of tamarind paste in Hyderabadi Khatti Daal. Soak about 1 tablespoon of fresh tamarind in warm water for 10-15 minutes, then extract the juice to add to the cooked dal. This will give your dish a fresh and tangy flavor.

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Chef Ash

(@muslima123)

Love cooking new dishes Expert in hydrabadi and Arabi food cuisine ...

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