Khatti Dal (Tangy Lentil Curry - Hyderabadi style)

 

             This is a traditional Hyderabadi style Khatti Dal (tangy lentil preparation). It is cooked with either tuvar dal (split pigeon pea), masoor dal (red lentil) or both combined. This is a very simple, yet a delicious dal recipe which is best enjoyed with hot steamed rice, jeera rice, plain Biryani or pulao. It can also be had with any Indian bread if the consistency is adjusted and made it a little thicker.

          

          This recipe is prepared with a combination of both the lentils mentioned above. The tanginess comes from the addition of both tomatoes and tamarind water. 

          A tempering of mustard seeds, cumin seeds, dry red chilly, garlic and curry leaves is then poured over the end product. 

          You can also temper it in ghee to enhance the flavour. So go ahead and prepare it by checking out the step by step pictorial recipe.

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/4 cup masoor dal (red lentils), soaked for 30 minutes
• 2 tomatoes, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tbsp. red chili powder
• 1 tsp. tamarind paste mixed with 1 cup water
• 2 tbsp. coriander leaves, chopped
• 2 green chilies, split
• salt to taste
• 2 tbsp. oil
• 1 whole dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 heaped tbsp. garlic, chopped
• 2 sprigs curry leaves

          Wash the lentils and drain well. Pressure cook it with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder and 2 cups water for 5-6 whistles. When cool, mash it well. 

          Bring it back on the flame and add tamarind water, salt to taste, green chilies, 1 sprig curry leaves and coriander leaves. Simmer on a medium flame for 5 minutes. Keep aside.

          Heat oil in a pan and temper with the mustard seeds, cumin seeds and dry red chilies. 

          After it stops crackling, add the garlic and curry leaves. Sauté till the garlic turns pink. Switch off the flame. 

          Pour this tempering over the prepared dal. Serve hot with hot steamed rice, jeera rice, khushka or any Indian bread.

 Pressure cook the soaked lentils with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder & 2 cups water for 5-6 whistles. 

                     When cool, mash it well.

                Bring it back on the flame and add tamarind water, 

salt to taste, green chilies, 1 sprig curry leaves & coriander leaves. Simmer on a medium flame for 5 minutes. Keep aside.

 Heat oil & temper with the mustard seeds, cumin seeds & dry red chilies.

After it stops crackling, add the garlic & curry leaves. Sauté till the garlic turns pink. 

 

                    Pour this tempering over the prepared dal. 

Serve hot with hot steamed rice, jeera rice, khushka or any Indian bread.