Hyderabadi Khatti Dal Recipe
Hyderabadi Khatti Dal is a traditional lentil dish from Hyderabad, known for its distinct sourness, balanced with earthy lentils and gentle spices. This dish is a staple in everyday Hyderabadi homes and often appears alongside Hyderabadi biryani, vegetable curries, and yogurt-based sides. Make it using my easy recipe in an Instant Pot or a traditional pressure cooker.
Servings: 4 people
Ingredients
To Cook The Dal
- 1 cup toor dal (arhar dal, pigeon pea lentils)
- 1 teaspoon salt or to taste
- 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
- 1 tablespoon tamarind paste
To Temper The Dal
- 3 tablespoons oil
- 5-6 cloves garlic peled and 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 Dal
- Wash tuvar dal and soak it in water for 20 minutes.
- Drain the water and add the soaked dal to the inner pot of an Instant pot.
- Add 2 cups of water, salt, turmeric powder, tomatoes, ginger garlic paste, red chili powder, and green chilies, and stir to combine.
- Secure the lid of the instant pot and set the valve to the sealing position.
- 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.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
- Whisk the dal well using a wire whisk
- Add some hot water if the dal is thick for your liking. Check for salt and add more if needed.
- Add tamarind paste and mix well. Set the cooked dal aside.
- Note - To cook the dal in a traditional stovetop pressure cooker, add the ingredients to the pressure cooker and cook for 1 whistle on high heat. Add 3 cups of water instead of 2 as in the Instant Pot recipe. 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.
Temper The Khatti 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.
- Add cumin seeds and mustard seeds and let them crackle for 3-4 seconds.
- Add dry red chilies and curry leaves and let them crackle for 3-4 seconds.
- Immediately pour the tempering over the hot dal and mix well.
- Garnish with chopped cilantro and serve hot.
Video
Notes
Adjust the amount of tamarind as per your taste.
To make the dal richer, use ghee for tempering instead of oil.
If cooking in an Instant Pot, add 2 cups of water; if cooking in a traditional pressure cooker, add 3 cups of water.
Nutrition
Calories: 261kcal | Carbohydrates: 33g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 794mg | Potassium: 257mg | Fiber: 8g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 92mg | Calcium: 75mg | Iron: 3mg
