Hyderabadi Khatti Daal
A tangy and flavorful lentil dish that’s a staple in Hyderabadi cuisine, made with yellow lentils and tamarind.
Ingredients
Main Ingredients
- 1cuptoor dal (yellow pigeon peas)
- 1tbsptamarind paste
- 3piecegreen chilies, slit
- 1piecetomato, chopped
- 5clovegarlic, crushed
- 7sprigcurry leaves
- 1tspmustard seeds
- 1tspcumin seeds
- 3piecedry red chilies
- 1/4tspturmeric powder
- 1/2tspred chili powder
- 1tbspoil or ghee
- 1pinchsalt
- 1sprigfresh coriander leaves, for garnish
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
How to make Hyderabadi Khatti Daal
Cook the Dal
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
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
Add the tamarind juice to the mashed dal and cook for 2-3 minutes. Stir and adjust salt to taste.
Tempering
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.
Add crushed garlic and sauté for another minute until fragrant.
Garnish
Garnish with fresh coriander leaves before serving.
Nutrition (per 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
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Tips & Tricks
For a richer flavor, use ghee instead of oil for tempering.
Adjust the amount of tamarind paste according to your taste preference for tanginess.
FAQS
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.
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.
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.
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.
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 Love cooking new dishes Expert in hydrabadi and Arabi food cuisine ...
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