Masoor Ki Khatti Dal
Masoor Ki Khatti Dal is a Hyderabadi-style lentil recipe in which pink masoor dal is cooked with tomatoes, tamarind pulp, and a few other simple ingredients. Use my easy recipe to make it.
Here are some more kadhi and dal recipes that you may like: Dal Maharani, Punjabi Yellow Dal Tadka, Malwa Dal, Raw Mango Dal, and Shahi Dal.
About Khatti Masoor Dal
Masoor Ki Khatti Dal is a Hyderabadi-style lentil preparation made using pink masoor dal, tomatoes, tamarind, and other simple ingredients.
It is a great recipe to make for everyday Indian-style meals.
Serve this dal with a dry sabji and phulka or steamed rice for a hearty meal.
You can cook the dal in an instant pot or a traditional stovetop pressure cooker. I have included both methods in the recipe card. Choose the one that suits you best.
Ingredients
Dhuli Masoor Dal – This khatti masoor dal recipe calls for split and skinned pink lentils (pink masoor dal).
Others – You also need salt, turmeric powder, fresh tomatoes, ginger-garlic paste, green chilies, red chili powder, tamarind pulp, and cilantro (fresh coriander leaves).
For Tempering – To temper the dal, you will need oil, garlic, cumin seeds, mustard seeds, dry red chilies, and curry leaves.
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Masoor Ki Khatti Dal Recipe
Ingredients
To Cook The Lentils
- 1 cup dhuli masoor dal (pink masoor dal)
- 1 teaspoon salt (or to taste)
- 1 teaspon turmeric powder
- 1 cup pureed fresh tomatoes
- 1 teaspoon ginger-garlic paste
- 1 teaspoon Kashmiri red chili powder
- 2-3 green chilies (slit into half)
- 1 teaspoon tamarind pulp (or to taste)
For Tempering
- 3 tablespoons oil
- 5-6 garlic cloves (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 Lentils
- Rinse masoor dal with water and add it to a 3-quart instant pot along with 3 cups of water, salt, turmeric powder, pureed tomatoes, ginger garlic paste, red chili powder, and green chilies.
- Stir gently.
- Secure the lid of the instant pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 10 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes at high pressure.
- Release the remaining pressure manually and open the lid of the pot.
- Whisk the dal well using a ladle.
- Add tamarind pulp and mix well.
- Check for salt and tamarind and add more if needed.
- Note – To cook the dal in a traditional pressure cooker (3-liter cooker), pressure cook for 1 whistle on high heat. Then reduce the heat to low and cook for 10 minutes.
Temper The 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, stirring frequently.
- Add cumin seeds, mustard seeds, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Pour the tempering over the dal and mix well.
- Tip – Save some tempering for garnishing.
- Garnish with chopped cilantro and serve hot.