January 22, 2018

Hyderabadi Khatti Dal Recipe | How to Make Khatti Dal

hyderabadi khatti dal is a popular and tangy lentil recipe from hyderabadi cuisine made with toor daal or arhar daal.


'khatti' is a hindi word which translates to 'sour' in english, so 'khatti dal' is basically a tangy or sour dal recipe. this dal can also be prepared using 'masoor dal' and the recipe remains the same.

hyderabadi khatti dal is cooked in two steps - first the daal is fully cooked to desired consistency with tomatoes and then adding tamarind and bringing to boil. the dal is finally done with giving it an aromatic tempering or tadka.

'dal' is a very common dish prepared across all indian households with different types of lentils and each region having their own style of making it. dals are usually cooked and tempered and enjoyed along with some dry sabzi.

hyderabadi khatti dal goes well with rotis, chapatis, plain rice or zeera rice.

also, have a look at my other dal recipes especially panchmel dal, green moong dal and lucknowi dal.

Hyderabadi Khatti Dal

Hyderabadi Khatti Dal

Author: Razina | Cuisine: Indian | Recipe Type: Main
Prep Time: 20 minutes | Cook Time: 30 minutes | Yield: 3-4 servings


For cooking the dal

  • 3/4 cup toor dal or arhar dal (split pigeon pea lentils)
  • 1 medium sized tomato, chopped
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 2-3 green chillies, slit lenghtwise
  • salt as required
  • 1 tablespoon tamarind soaked in 1 cup of water for 20 minutes

For tadka or tempering

  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 6-7 garlic cloves
  • 2-3 dried red chillies
  • 8-10 curry leaves
  • 1 tablespoon chopped coriander leaves for garnishing

Directions for making hyderabadi khatti dal recipe

1. Wash the toor dal and add it to the pressure cooker along with chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, green chillies, salt and two cups of water. 

2. Pressure cook till dal is done, ie., 1 whistle on high and 2-3 whistles on low flame.

3. Switch off the flame and let the pressure release by itself. Open the lid and mash the dal well to a smooth consistency, you can use hand blender as well.

4. Now add tamarind water and around 1 cup of plain water and cook for 10 minutes on low flame or till the raw smell of tamarind disappears. You can adjust the consistency of the dal as per your preference by adding a little less or more water.

5. For tempering, heat oil in a pan and sizzle the cumin and mustard seeds. Add garlic cloves and dried red chillies and sizzle for some time.

6. Switch off the flame and add curry leaves.

7. Pour this tempering over the cooked dal. Close the lid for few minutes, so that the aroma gets infused in the dal.

8. Your hyderabadi khatti dal is ready to be served. Garnish with coriander leaves and enjoy with roti or rice and a dry sabzi.

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The Foodie Delight


The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!