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Hyderabadi Khatti Dal Yum
Hyderabadi Khatti Dal is a hearty and comforting dish that is great to serve with rice or roti. It has a nice dose of tamarind and tomatoes giving the dish a yummy tanginess, hence the name ‘khatti’ dal. The sour flavor is balanced with the spices, ginger and garlic. It is just a delicious dish with tons of flavor.
Hyderabadi Khatti Dal
Prep Time
10 minutes

Cook Time
30 minutes
Passive Time 1 hour
Servings
Servings
Ingredients
For Dal:
  • 1 cup toor dal
  • 2 Medium tomatoes, finely chopped
  • 2 Garlic cloves, finely minced
  • 2″ piece Ginger, finely grated
  • 3 tbsp Tamarind pulp
  • ½ tsp turmeric
  • 1~2 Green Chilies, finely chopped
  • 1 tsp Ground Coriander
  • 1 tsp Red Chili powder
  • To taste salt
  • 2 tbsp Cilantro, finely chopped
For Tempering:
  • 1 tbsp ghee
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • ¼ tsp Asafoetida (hing)
  • 3~4 Dry Red Chilies, broken
  • 6~8 curry leaves
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Servings
Ingredients
For Dal:
  • 1 cup toor dal
  • 2 Medium tomatoes, finely chopped
  • 2 Garlic cloves, finely minced
  • 2″ piece Ginger, finely grated
  • 3 tbsp Tamarind pulp
  • ½ tsp turmeric
  • 1~2 Green Chilies, finely chopped
  • 1 tsp Ground Coriander
  • 1 tsp Red Chili powder
  • To taste salt
  • 2 tbsp Cilantro, finely chopped
For Tempering:
  • 1 tbsp ghee
  • ½ tsp Cumin seeds
  • ½ tsp Mustard seeds
  • ¼ tsp Asafoetida (hing)
  • 3~4 Dry Red Chilies, broken
  • 6~8 curry leaves
Hyderabadi Khatti Dal
Instructions
Make Dal:
  1. Soak toor dal for at least 1 hour, Drain well.
  2. Combine soaked dal along with the tomatoes, garlic, ginger, turmeric and water in a pressure cooker. Mix well and cook for 4~6 whistles or until dal is very tender.
  3. Once the pressure comes down, open the lid and whisk the dal until smooth. Add tamarind pulp, green chilies, ground coriander, red chili powder and salt. Mix well and cook on medium flame for 4~5 minutes.
Make Tempering:
  1. Heat a small pan and melt ghee. Add all the tempering ingredients and once the seeds start to splutter, remove from heat and pour over the dal. Mix well. Serve hot with rice or rotis.
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