• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Dal » Hyderabadi Khatti Dal

    Published: Nov 6, 2016 | Last Updated On: Jun 17, 2020 by Neha Mathur

    Hyderabadi Khatti Dal

    2557 shares
    Jump to Recipe
    Hyderabadi Khatti Dal is thick, flavorful curry made using masoor or toor dal. It is tangy and seasoned with curry leaves and mustard. #Indian #Lentil #Healthy

    Hyderabadi Khatti Dal is thick, flavorful curry made using masoor or toor dal. It is tangy and seasoned with curry leaves and mustard. Here is how to make Khatti Dal in Hyderabadi Style.

    Khatti dal served in a bowl.

    Hyderabadis love all their dal preparation made using tamarind, red chilli powders, garlic. However, Khatti Dal is a Hyderabadi dal that is everyone’s favourite not only amongst Hyderabadis but everyone who tastes khatti dal once! You have to try it once to believe me. Will you?

    About the recipe

    Originating in South Asia and a main dish in Hyderabadi cuisine, Khatti Dal is thick, flavorful curry made using masoor or toor dal. Delicious, tangy and seasoned with curry leaves and mustard, the dal is a good accompaniment to plain white rice or jeera rice. This light lentil curry can also be enjoyed with chapattis, rotis or lacchas with Masala Papad on the side.

    Khatti refers to tangy or sour, and unlike regular dals that are spicy or salty, this dal is the staple of a cuisine which is spicy. Whether eaten with spicy Mutton Biryani and Bagara Baingan on the side or even Hyderabadi Mirchi Ka Salan, this lentil curry will adds its own flavor to any dish. Here is how to make Hyderabadi Khatti Dal.

    You can also lemon juice in place of tamarind to give the sour taste to the dal but traditionally tamarind has been used in this preparation.

    You might also like

    Bhindi ka Salan

    Sheer Khurma

    Jeera Rice

    Step by Step Recipe

    Wash tuvar dal and add it in a pressure cooker along with 4 cups of water, salt, turmeric powder, tomato, ginger garlic paste, red chilli powder and green chilies.

    Dal, Tomato, green chilli, salt and turmeric added in a pressure cooker.

    Pressure cook till dal is done. (Approx 1 whistle on high heat and 2-3 whistles on low heat. Remove the pressure cooker from heat and let the pressure release. Open the lid of the pressure cooker and add the tamarind pulp in the dal and mix well.

    Cooked dal.

    For the tempering, add oil in a pan.

    Oil heating in a pan.

    When the oil is hot, add garlic and fry till it is slightly browned.

    Garlic added in the pan.

    Add cumin seeds and mustard seeds and let them crackle for a few seconds.

    Garlic added in the pan.

    Add dry red chilies and curry leaves and let then crackle for a few seconds.

    Dry red chillies and curry leaves added in the pan.

    Pour the tempering over the dal.

    Tempering poured over the dal.

    Garnish with fresh coriander.

    Coriander added in the dal.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Garnish with fresh coriander. Serve hot with steamed rice and a dry Sabzi.

    Hyderabadi Khatti Dal

    Hyderabadi Khatti Dal is thick, flavorful curry made using masoor or toor dal. It is tangy and seasoned with curry leaves and mustard.
    3.15 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 298kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Tuvar Dal or Dhuli Masoor Dal
    • Salt (To taste)
    • 1 teaspoon Turmeric powder
    • 1 cup Tomatoes (Chopped)
    • 1 teaspoon Ginger Garlic paste
    • 1 teaspoon Red chilli powder
    • 2-3 Green chillies (Slit into halves)
    • 1 teaspoon Tamarind pulp

    For the tempering

    • 3 tablespoon Vegetable oil
    • 5-6 cloves Garlic (Crushed)
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Mustard seeds
    • 2-3 Dry red chillies
    • 10-12 Curry leaves
    • 1 tablespoon Fresh coriander (Chopped)
    Prevent your screen from going dark

    Instructions

    • Wash tuvar dal and add it in a pressure cooker along with 4 cups of water, salt, turmeric powder, tomato, ginger garlic paste, red chilli powder and green chilies.
    • Pressure cook till dal is done. (Approx 1 whistle on high heat and 2-3 whistles on low heat)
    • Remove the pressure cooker from heat and let the pressure release.
    • Open the lid of the pressure cooker and add the tamarind pulp in the dal and mix well.
    • For the tempering, add oil in a pan.
    • 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 a few seconds.
    • Add dry red chilies and curry leaves and let then crackle for a few seconds.
    • Pour the tempering over the dal.
    • Garnish with fresh coriander.
    • Serve hot with steamed rice and a dry Sabzi.

    Nutrition

    Calories: 298kcal | Carbohydrates: 37g | Protein: 13g | Fat: 11g | Saturated Fat: 8g | Sodium: 95mg | Potassium: 681mg | Fiber: 16g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 93.4mg | Calcium: 56mg | Iron: 4.8mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Bajre Ki Roti
    Chaulai Ka Saag (Amaranth Greens Stir Fry) »

    Reader Interactions

    Comments

    1. Jo

      May 03, 2021 at 4:58 am

      Any chance you can provide information to do this in the InstantPot? I dont have a pressure cooker but I do have an InstantPot. Hope so.

      Reply
      • Neha Mathur

        May 07, 2021 at 1:58 pm

        Pressure cook the dal in an IP for 12 mins at high pressure. Then give the tempering as mentioned.

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP