Masoor Ki Khatti Dal

5 from 1 vote

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.

Masoor ki khatti dal served in a bowl.
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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 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

Masoor Ki Khatti Dal Recipe

Khatti Masoor 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.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 4 people

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)
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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.

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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