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

    Published: May 7, 2022 | Last Updated On: May 7, 2022 by Neha Mathur

    Hyderabadi Masoor Ki Khatti Dal

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    Masoor Ki Khatti Dal is a Hyderabadi style lentil recipe where pink masoor dal is cooked with tomatoes, tamarind pulp, and a few more simple ingredients. Make it using my easy recipe (gluten-free, vegan).

    Here are some more dal recipes that you may like – Dal Tadka, Malwa Dal, Mango Dal, Shahi Dal, Lauki Chana Dal, or Bengali Masoor Dal.

    Masoor ki khatti dal served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Masoor Ki Khatti Dal is a Hyderabadi style lentil preparation made using pink masoor dal, tomatoes, tamarind, and a few other simple ingredients.

    It is a great recipe to make for everyday Indian-style meals.

    Serve it with a dry sabji and phulka or rice for a hearty meal.

    Ingredients

    Dhuli Masoor Dal – You will need split and skinned pink lentils (pink masoor dal) to make this khatti masoor dal recipe.

    Others – You will also need salt, turmeric powder, fresh tomatoes, ginger garlic paste, green chilies, red chili powder, tamarind pulp, and cilantro.

    For Tempering – To temper the dal, you will need vegetable oil, garlic, cumin seeds, mustard seeds, dry red chilies, and curry leaves.

    Serving Suggestions

    Serve masoor ki khatti dal with a dry sabji like Cabbage Peas Shaak, Kalonji Baingan, Bhindi Masala, or Aloo Gobhi along with roti or steamed rice.

    It can also be served with Bagara Rice or Jeera Rice.

    Storage Suggestions

    Khatti Masoor Dal can be stored in an airtight container for up to 3-4 days in the refrigerator.

    Reheat in a pan or in a microwave before serving. Add some water if the dal has thickened after storage.

    You Might Also Like

    • Hyderabadi Bhindi Ka Salan (Tangy Spicy Okra Curry)
    • Irani Chai (Hyderabadi Dum Tea)
    • Hyderabadi Bagara Baingan
    • Hyderabadi Mirchi Ka Salan

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Masoor Ki Khatti Dal is a Hyderabadi style lentil recipe where pink masoor dal is cooked with tomatoes, tamarind pulp, and a few more simple ingredients. Make it using my easy recipe.

    Hyderabadi Masoor Ki Khatti Dal Recipe

    Masoor Ki Khatti Dal is a Hyderabadi style lentil recipe where pink masoor dal is cooked with tomatoes, tamarind pulp, and a few more simple ingredients. Make it using my easy recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 94kcal
    Author: Neha Mathur

    Ingredients 

    To Cook The Lentils

    • 1 cup dhuli masoor dal (pink masoor dal)
    • 1 teaspoon salt
    • 1 teaspon turmeric powder
    • 1 cup pureed tomatoes
    • 1 teaspoon ginger-garlic paste
    • 1 teaspoon Kashmiri red chili powder
    • 2-3 green chilies (slit into half)
    • 1 teaspoon tamarind pulp

    For Tempering

    • 3 tablespoons vegetable oil
    • 5-6 garlic cloves (crushed)
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 2-3 dry red chilies
    • 10-12 curry leaves
    • 1 tablespoon chopped cilantro (fresh coriander leaves)
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    Instructions

    Cook The Lentils

    • Rinse masoor dal with water and add it to an 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.
    • Once the timer goes off, let the pressure release naturally for 10 minutes.
    • 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, 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.

    Notes

    Soaking the dal for 20 minutes before cooking reduces the cooking time.

    Nutrition

    Calories: 94kcal | Carbohydrates: 17g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 672mg | Potassium: 383mg | Fiber: 6g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 92mg | Calcium: 43mg | Iron: 3mg
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    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…

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