Hyderabadi Khatti Dal

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Hyderabadi Khatti Dal

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Tarla Dalal

27 February, 2025

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हैदराबादी खट्टी दाल - हिन्दी में पढ़ें (Hyderabadi Khatti Dal in Hindi)

હૈદ્રાબાદી ખાટી દાળ - ગુજરાતી માં વાંચો (Hyderabadi Khatti Dal in Gujarati)

Table of Content

About Hyderabadi Khatti Dal

Ingredients

Methods

Nutrient values

Loads of tomatoes and tamarind give this Hyderabadi Khatti Dal a tongue-tickling tanginess, while a splash of spice powders and other pungent ingredients like ginger, garlic and green chillies add to its finger-licking taste!

This everyday dal is made very frequently in Hyderabadi homes, and is one of the undisputed favourites in that region. It is enjoyed hot and fresh with plain rice or rotis.

You can also try other Hyderabadi dishes like Bakar Khani Naan and Sheermal .

Hyderabadi Khatti Dal recipe - How to make Hyderabadi Khatti Dal

Ingredients

Main Ingredients

1 cup toovar (arhar) dal

1/2 cup chopped tomato

2 tbsp finely chopped garlic (lehsun)

1 tbsp finely chopped ginger (adrak)

1/2 tsp turmeric powder (haldi)

1/2 cup tamarind (imli) pulp

1 tsp finely chopped green chillies

1 tbsp finely chopped coriander (dhania)

1 tsp coriander (dhania) powder

1 tsp chilli powder

salt to taste

1 tbsp ghee

1/2 tsp cumin seeds (jeera)

1/2 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

5 curry leaves (kadi patta)

4 whole dry Kashmiri red chilli , broken to pieces

Method

Soak the toovar dal in enough water in a deep bowl for 1 hour. Drain well.
Combine the dal, tomatoes, 1 tbsp of garlic, ginger, ¼ tsp turmeric, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Whisk the dal using a whisk, add the tamarind pulp, green chillies, coriander , remaining ¼ tsp turmeric powder, coriander powder, chilli powder, salt, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
Heat the ghee in a small non-stick pan, add the cumin seeds, mustard seeds and sauté on medium flame for 30 seconds.
Add asafoetida, curry leaves, remaining 1 tbsp of garlic, kashmiri red chillies and sauté on a medium flame for 1 minute.
Pour the tempering over the dal and mix well.
Serve hot with rice or rotis.