Masoor Ki Khatti Dal Recipe

A bowl of Masoor Ki Khatti Dal garnished with dried red chilies, fresh curry leaves, and spices, placed on a textured cloth with green chilies and cilantro around it.

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 Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: Hyderabadi, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: Neha Mathur

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)

US Customary - Metric

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.

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