Hyderabadi Khatti Dal
Hyderabadi Khatti Dal is a daily lentil curry cooked with spices and lots of tamarind which gives the additional sourness to the dish making it different from the regular dal. It is served hot with steamed rice.
Servings 5
Ingredients
- ¾ cup toor dal / arhar / pigeon pea lentil
- 1 large ripe tomato
- 2 green chilies
- 6 curry leaves
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp ginger & garlic paste
- ¼ cup soaked tamarind juice or 1 tbsp tamarind pulp
- 2 tbsp ghee
- 1 tsp salt
- ¼ cup chopped coriander leaves for garnishing.
For tempering (Tadka)
- 1 tsp whole cumin
- 2 dry red chilies
- 2 sliced garlic
- 2 tbsp cooking oil
Instructions
- In a pressure cooker, cook together 3/4 cup toor dal, 1 large chopped tomato, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp ginger & garlic paste, 2 tbsp ghee, and salt. Cook for 15 to 20 minutes.
- Pour the cooked dal into a saucepan and bring to a boil along with green chilies, curry leaves, and tamarind juice. Adjust the salt, chilies, and sourness according to your taste. Cook for 2 minutes and remove from heat.
For tempering (Tadka)
- Heat 2 tbsp oil in a small pan and add sliced garlic, 1 tsp whole cumin, and dry red chilies. When they get aromatic and slightly change color, remove from heat and pour into the dal.
- Garnish with coriander leaves.