Hyderabadi Khatti Daal recipe

Hyderabadi Khatti Daal

by Chef Ash (@muslima123)
Prep Time
15min
Cook Time
30min
Total Time
45min

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

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

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

How to make Hyderabadi Khatti Daal

Cook the Dal

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

Tempering

  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. Add crushed garlic and sauté for another minute until fragrant.

Garnish

  1. Garnish with fresh coriander leaves before serving.

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.

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Recipe by

Chef Ash

(@muslima123)

Love cooking new dishes Expert in hydrabadi and Arabi food cuisine