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Khatti Dal | Hyderabadi Khatti Dal » Dassana’s Veg Recipes


Khatti Dal is an ideal instance of a dish which proves that Hyderabadi delicacies is rather more than simply biryanis and salans. The Khatti Dal recipe is likely one of the hottest vegetarian lentil dishes constructed from cut up pigeon peas or arhar/tuvar dal, not simply within the metropolis of its origin but additionally different neighboring states like Andhra Pradesh. I’ve acquired the simple recipe for you proper right here. Give this a strive, it’s going to be a favourite of yours very quickly!

khatti dal with the tempering mix on top in a wooden bowl.

What’s Khatti Dal

The phrase khatti interprets to ‘bitter’ or ‘tangy‘ in English. So, the precise translation of Khatti Dal is ‘bitter lentils‘ or ‘tangy lentils‘.

The dal is cooked first until the specified consistency after which tempered. The tamarind (imli) brings within the sourness and makes it a singular dish.

However don’t fear concerning the tangy style as this Khatti Dal recipe is simply as creamy, clean and scrumptious as every other lentil recipe.

You will have to get accustomed and develop a style for this dal, however belief me, when you do its solely going to be a repeat in your food plan.

Like many different lentil recipes, Khatti Dal is loaded with diet too as tuvar dal is a wealthy supply of proteins, iron, B complicated nutritional vitamins, fiber, folate and potassium.

I’ve cooked the lentils in a stovetop stress cooker. However I do give the directions on cooking them in a pan or pot within the notes part of the recipe card under. You would additionally choose to cook dinner the lentils in an Instantaneous Pot.

This makes it a hearty alternative as effectively. You may get pleasure from this tremendous simple to make Hyderabadi Khatti Dal with a plain steamed Basmati Rice, Jeera rice, Saffron Rice or Roti or Paratha.

This Khatti Dal recipe has been tailored from the cookbook Dastarkhan-e-Moghlai: 101 Simple to Cook dinner Hyderabadi Recipes by Geeta Devi.

This guide is a compendium of many conventional, uncommon in addition to acquainted vegetarian and non-vegetarian Hyderabadi delicacies. A should purchase, and I completely suggest it to anybody and everybody who’s a lover of this meals repertoire and even in any other case.

Step-by-Step Information

make Khatti Dal

Cook dinner the Lentils

1. Rinse 1 cup arhar dal/tuvar dal (cut up pigeon peas) a few occasions in water after which drain all of the water.

rinsing and draining arhar dal

2. In a 3 litre stress cooker, add the rinsed tuvar dal and ½ cup chopped tomatoes or 1 medium-sized tomato, chopped.

rinsed arhar dal and chopped tomato in a pressure cooker

3. Subsequent add 1 inch peeled ginger which is grated or finely chopped. Additionally, add 2 medium-sized garlic cloves which can be grated or minced or crushed.

adding chopped ginger and chopped garlic

4. Additionally add a pinch of turmeric powder.

adding turmeric powder

5. Then pour 2.5 cups water.

adding water

6. Stress cook dinner the dal on medium warmth for 7 to eight whistles or extra, or until the lentils are absolutely cooked and mushy.

pressure cooking dal

7. In the meantime soak 1 tablespoon seedless tamarind in ½ cup scorching water for 20 minutes.

soaking tamarind in water

8. Then squeeze the pulp from the tamarind immediately into the identical bowl wherein tamarind was soaked.

squeezing tamarind pulp

9. When the stress falls naturally within the cooker, then solely open the lid.

pressure cooked arhar dal in cooker

10. Mash the dal with a madani, wood spoon or hand blender until clean.

mashing arhar dal till smooth

Make Khatti Dal

11. Pressure the tamarind pulp and add to the dal.

adding strained tamarind pulp to dal

12. Stir and blend effectively.

stirring dal

13. Subsequent add 2 to three chopped or slit inexperienced chilies and ¼ teaspoon turmeric powder.

adding green chilies and turmeric powder to dal

14. Additionally add ½ teaspoon purple chili powder and 1 teaspoon coriander powder.

adding red chili powder and coriander powder

15. Combine very effectively.

mixing spices in the dal

16. Pour ¾ or 1 cup water or as wanted.

adding more water to dal

17. Additionally add salt as required and stir to combine.

adding salt to dal

18. Maintain the dal on a low warmth and simmer for 8 to 10 minutes or until the uncooked aroma of the tamarind goes away, the flavors have blended effectively and the dal has reached a medium consistency.

simmering dal

19. Cowl and hold the cooked dal apart.

cover dal in pressure cooker

Put together Tempering

20. Measure and hold all of the elements prepared for making tempering:

  • 12 to fifteen curry leaves
  • 3 to 4 tablespoons ghee or oil
  • 1 pinch asafoetida (hing)
  • ½ teaspoon cumin seeds
  • 6 to eight small to medium-sized garlic cloves, peeled and finely chopped
  • 2 to three dried purple chilies – damaged and seeds eliminated
ingredients for tempering

21. Warmth 3 to 4 tablespoons of ghee or oil in a small frying pan. Let the ghee soften on low warmth.

heating ghee or oil in a pan

22. Add ½ teaspoon cumin seeds and let the seeds crackle.

crackling cumin seeds

23. Then add 6 to eight garlic cloves that are finely chopped.

adding finely chopped garlic

24. Fry chopped garlic for 4 to five seconds on low warmth.

frying garlic

25. Then add 2 to three dried purple chilies, 12 to fifteen curry leaves and 1 pinch asafoetida (hing).

adding dried red chilies, curry leaves and asafoetida

26. Fry for some seconds on low warmth, until the purple chilies change their colour and the curry leaves turn into crisp.

frying red chilies and curry leaves

27. Pour this complete tempering combination over the dal.

pouring tempering over dal

28. Stir to mix.

stirring tempering into dal

29. Cowl and hold apart the Khatti Dal for five to six minutes for the flavors to mingle.

cover and keep khatti dal

30. Serve Khatti Dal with steamed basmati rice, cumin rice, saffron rice or roti.

khatti dal served in a bowl with steamed rice, salad

Knowledgeable Ideas

  1. Use lentils which can be inside their shelf life and contemporary. Don’t use aged lentils as they take a whole lot of time to cook dinner and don’t style good.
  2. If you add the tempering to the dal, it ought to have the precise consistency, that’s, it must be medium to barely thick. Keep in mind that on cooling, the dal will turn into thicker.
  3. If the Khatti Dal turns into thick after its stress cooked, then add some water to skinny it. The consistency of the dal can at all times be adjusted by including much less or extra water after its cooked.
  4. You may make a vegan model of this dal through the use of any impartial oil as an alternative of ghee.

Extra Indian Lentil Recipes To Strive!

Please you should definitely fee the recipe within the recipe card or depart a remark under when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

hyderabadi khatti dal recipe

Khatti Dal | Hyderabadi Khatti Dal

This Hyderabadi Khatti Dal is a tangy lentil preparation made with cut up pigeon peas or arhar/tuvar/tur dal with tomatoes, herbs, spices and tamarind.

Prep Time 20 minutes

Cook dinner Time 20 minutes

Complete Time 40 minutes

Forestall your display from going darkish whereas making the recipe

Cooking the lentils

  • Rinse the lentils a couple of occasions in water.

  • In a 3 litre stress cooker, cook dinner the lentils with the tomatoes, garlic, ginger, turmeric powder, 2.5 cups water for 7-8 whistles or extra until the lentils are tender and mushy.

  • When the stress settles down naturally within the cooker, then solely open the lid.

  • Mash the dal with a madani, wood spoon or hand blender until tremendous and clean.

  • In the meantime when the dal is cooking, soak tamarind in scorching water for 20 minutes.

  • Squeeze the pulp from the tamarind immediately into its bowl of water.

  • Pressure the tamarind pulp and add to the dal.

  • Additionally add the inexperienced chilies, turmeric, purple chili powder and coriander powder. Stir in ¾ or 1 cup water together with salt.

  • Maintain the dal on a low warmth and simmer for 8 to 10 minutes or until the uncooked aroma of the tamarind goes away, all of the flavors have blended effectively and the dal has reached a medium consistency.

  • Cowl and hold the cooked dal apart.

Making tempering

  • Warmth ghee or oil in a small frying pan. Maintain warmth to a low. Crackle the cumin seeds first.

  • Then add the garlic and fry for 4 to five seconds on low warmth. Add the dried purple chilies, curry leaves and asafoetida.

  • On low warmth fry until the purple chilies change their colour and the curry leaves turn into crisp.

  • Pour this complete tempering combination over the khatti dal and stir to mix.

  • Cowl and hold apart the dal for five to six minutes for the flavors to mingle.

  • Serve Hyderabadi Khatti Dal with steamed basmati rice, jeera rice, saffron rice or roti.

For cooking the lentils in a pot
  1. Rinse and soak the lentils for at the very least an hour.
  2. Boil 3 to 4 cups water with a pinch of turmeric. Add the drained lentils.
  3. While cooking take away the scum with a spoon. Cook dinner the lentils until the lentils have turn into comfortable and mushy. Add extra scorching water if required whereas cooking.
  4. As soon as the lentils are cooked, you’ll be able to add the tomatoes, and so on. and simmer until the tomatoes are cooked after which proceed with the recipe.

Vitamin Information

Khatti Dal | Hyderabadi Khatti Dal

Quantity Per Serving

Energy 184 Energy from Fats 108

% Day by day Worth*

Fats 12g18%

Saturated Fats 7g44%

Polyunsaturated Fats 1g

Monounsaturated Fats 3g

Ldl cholesterol 29mg10%

Sodium 386mg17%

Potassium 281mg8%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 3g3%

Protein 4g8%

Vitamin A 417IU8%

Vitamin B1 (Thiamine) 0.1mg7%

Vitamin B2 (Riboflavin) 0.05mg3%

Vitamin B3 (Niacin) 35mg175%

Vitamin B6 0.1mg5%

Vitamin C 68mg82%

Vitamin E 0.2mg1%

Vitamin Okay 3µg3%

Calcium 58mg6%

Vitamin B9 (Folate) 403µg101%

Iron 1mg6%

Magnesium 32mg8%

Phosphorus 72mg7%

Zinc 1mg7%

* % Day by day Values are based mostly on a 2000 calorie food plan.

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This Khatti Dal from the archives first revealed in August 2013 has been republished and up to date on December 2022.



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