Hyderabadi Khatti Dal Recipe
Hyderabadi Khatti Dal is a delicious lentil preparation made for everyday meals in Hyderabadi households. Make it using my easy recipe.
Here are some more dal recipes that you may like – Gujarati Dal, Panchmel Dal, Cholar Dal, White Urad Dal, and Lauki Chana Dal.
I discovered Hyderabadi Khatti Dal much later in life, during a family trip to Hyderabad. While Hyderabad is famous for its biryani, what really stood out to me was the simplicity of their homestyle meals, especially the tangy dal served with rice, papad, and pickle.
The slightly sour taste stayed with me, and I knew I had to recreate it. After a few trial and errors, I could get very close to the dal I had tasted at my Hyderabadi friend’s place.
Since then, this Hderabadi khatti dal has become a family favorite and I make it quite frequently for lunch wth a day sabji on the side. It is a great meal served with steamed rice, roti, and some sliced onions. Do try this recipe.
About Hyderabadi Khatti Dal
In Hindi and Urdu, “khatti” means sour. This Hyderabadi Khatti Dal gets its name from the characteristic tanginess of tamarind.
This dal is a staple in Hyderabadi households and is typically served alongside meat curries, steamed rice, roti, papad and sliced onions. You can also serve some pickle on the side for a delicious meal.
Hyderabadi khatti dal is quick and easy to make, and it comes together using a few simple ingredients, which are mostly available in an Indian kitchen. It is light and comforting, with a lovely balance of tangy and spicy flavors. This gluten-free and vegan dal is perfect for adding to your everyday meals.
Ingredients
To Cook The Dal
Toor Dal – Khatti dal recipe is mostly made using toor dal (pigeon pea lentils, arhar dal), but you can also use dhuli masoor dal (pink masoor dal) or dhuli moong dal (yellow moong dal) to make it. You can also use a mix of these dals.
Others – You will also need salt, turmeric powder, fresh tomatoes, ginger garlic paste, red chili powder, green chilies and tamarind paste (tamarind pulp) to make this recipe.
To Temper The Dal
Oil – I temperered the dal using canola oil but you can use any oil of your choice. You can also use ghee but the dal will not be vegan in that case.
Others – You will also need crushed garlic cloves, cumin seeds, brown mustard seeds, dry red chilies, curry leaves, and cilantro (fresh coriander leaves).
How To Make Hyderabadi Style Khatti Dal
Cook The Dal
Wash 1 cup of tuvar dal and soak it in water for 20 minutes.
Drain the water and add the soaked dal to the inner pot of an Instant Pot.
Add the following ingredients to the pot and stir to combine..
- 3 cups of water
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 cup chopped tomatoes
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 2-3 green chilies (slit into half)
Secure the lid of the Instant Pot and set the valve to the sealing position.
Press the PRESSURE COOK button and set the timer to 10 minutes. The Instant Pot will take some time to build pressure and start the timer.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid.
Whisk the dal well using a wire whisk
Add 1 tablespoon tamarind paste and mix well. Set the cooked dal aside.
Note – To cook the dal in a traditional stovetop pressure cooker, add the ingredients to the pressure cooker and cook for 1 whistle on high heat. Then reduce the flame to low and cook for 10 minutes. Remove the cooker from the heat and let the pressure release naturally before opening the lid.
Temper The Khatti Dal
Heat 3 tablespoon oil in a small pan over medium-high heat.
When the oil is hot, add 5-6 garlic cloves (peeled and crushed) and fry till it is slightly browned.
Add 1 teaspoon cumin seeds and 1 teaspoon brown mustard seeds and let them crackle for 3-4 seconds.
Add 2-3 dry red chilies and 10-12 curry leaves and let them crackle for 3-4 seconds.
Pour the tempering over the hot dal and mix well.
Garnish with 1 tablespoon chopped cilantro and serve hot.
Pro Tips By Neha
Adjust the amount of tamarind as per your taste.
To make the dal richer, use ghee for tempering instead of oil.
Storage Suggestions
Leftover dal can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in a pan or microwave until nicely hot before serving. Add some hot water when reheating if the dal has thickened after refrigeration.
You can also freeze the dal for up to a month. Thaw, reheat, and serve.
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Hyderabadi Khatti Dal Recipe
Ingredients
To Cook The Dal
- 1 cup toor dal (arhar dal, pigeon pea lentils)
- 3 cups water
- 1 teaspoon salt (or to taste)
- 1 teaspoon turmeric powder
- 1 cup chopped tomatoes
- 1 teaspoon ginger garlic paste
- 1 teaspoon red chili powder
- 2-3 green chilies (slit in half)
- 1 tablespoon tamarind paste
To Temper The Dal
- 3 tablespoons oil
- 5-6 cloves garlic (peled and crushed)
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 2-3 dry red chilies
- 10-12 curry leaves
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
Cook The Dal
- Wash tuvar dal and soak it in water for 20 minutes.
- Drain the water and add the soaked dal to the inner pot of an Instant pot.
- Add 3 cups of water, salt, turmeric powder, tomatoes, ginger garlic paste, red chili powder, and green chilies, and stir to combine.
- Secure the lid of the instant pot and set the valve to the sealing position.
- Press the PRESSURE COOK button and set the timer to 10 minutes. The instant pot will take some time to build pressure and start the timer.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Whisk the dal well using a wire whisk
- Add tamarind paste and mix well. Set the cooked dal aside.
- Note – To cook the dal in a traditional stovetop pressure cooker, add the ingredients to the pressure cooker and cook for 1 whistle on high heat. Then reduce the flame to low and cook for 10 minutes. Remove the cooker from the heat and let the pressure release naturally before opening the lid.
Temper The Khatti Dal
- Heat oil in a small pan over medium-high heat.
- When the oil is hot, add garlic and fry till it is slightly browned.
- Add cumin seeds and mustard seeds and let them crackle for 3-4 seconds.
- Add dry red chilies and curry leaves and let them crackle for 3-4 seconds.
- Pour the tempering over the hot dal and mix well.
- Garnish with chopped cilantro and serve hot.
I make this at least once a week, everyone in my family loves it.