Hyderabadi Khatti Dal Recipe

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 Hyderabadi 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.

Unlike regular toor dal, khatti dal gets its signature tang from tamarind, making it lighter, sharper, and incredibly comforting.

This dal is a staple in Hyderabadi households and is typically served alongside Hyderabadi biryani. You can also serve it with meat curries or Andhra-style veg curries.

It also tastes great with plain steamed rice or bagara rice. Do not forget to serve papad and sliced onions on the side.

Hyderabadi khatti dal is quick and easy to make, and it comes together with a few simple ingredients that are mostly available in an Indian kitchen. This gluten-free and vegan dal is perfect for adding to your everyday meals.

How To Make Hyderabadi Style Khatti Dal

Cook The Dal

In An Instant Pot

Step 1: Wash 1 cup of tuvar dal and soak it in water for 20 minutes.

Step 2: Drain the water and add the soaked dal to the inner pot of an Instant Pot.

Step 3: Add the following ingredients to the pot and stir to combine.

• 2 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 in half)

Step 4: Secure the lid of the Instant Pot and set the valve to the sealing position.

Step 5: 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.

Step 6: Once the timer goes off, let the pressure release naturally for 10 minutes.

Step 7: Release the remaining pressure manually and open the lid.

Step 8: Whisk the dal well using a wire whisk.

Step 9: Add some hot water if the dal is thick for your liking. Check for salt and add more if needed.

Step 10: Add 1 tablespoon tamarind paste and mix well. Set the cooked dal aside.

In A Traditional Pressure Cooker

• To cook the dal in a traditional stovetop pressure cooker, add the ingredients and cook for 1 whistle on high heat. Add 3 cups of water instead of the 2 cups that we added in the Instant Pot method.
• 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.
• Whisk the dal and then add the tamarind paste.

Temper The Khatti Dal

Step 11: Heat 3 tablespoon oil in a small pan over medium-high heat.

Step 12: When the oil is hot, add 5-6 garlic cloves (peeled and crushed) and fry till they are slightly browned.

Step 13: Add 1 teaspoon cumin seeds and 1 teaspoon brown mustard seeds and let them crackle for 3-4 seconds.

Step 14: Add 2-3 dry red chilies and 10-12 curry leaves and let them crackle for 3-4 seconds.

Step 15: Immediately pour the tempering over the hot dal and mix well.

Step 16: Garnish with 1 tablespoon chopped cilantro and serve hot.

Storage Suggestions

Leftover dal can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in a pan or in the microwave until hot, then serve. 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.