Khatti Dal is a perfect example of a dish which proves that Hyderabadi cuisine is much more than just biryanis and salans. The Khatti Dal recipe is one of the most popular vegetarian lentil dishes made from split pigeon peas or arhar/tuvar dal, not just in the city of its origin but also other neighboring states like Andhra Pradesh. I have got the easy recipe for you right here. Give this a try, it is going to be a favorite of yours in no time!
The word khatti translates to sour or tangy in English. So, the exact translation of Khatti Dal is sour lentils or tangy lentils.
The dal is cooked first till the desired consistency and then tempered. The tamarind (imli) brings in the sourness and makes it a unique dish.
But do not worry about the tangy taste as this Khatti Dal recipe is just as creamy, smooth and delicious as any other lentil recipe.
You may have to get accustomed and develop a taste for this dal, but trust me, once you do its only going to be a repeat in your diet.
Like many other lentil recipes, Khatti Dal is loaded with nutrition too as tuvar dal is a rich source of proteins, iron, B complex vitamins, fiber, folate and potassium.
I have cooked the lentils in a stovetop pressure cooker. But I do give the instructions on cooking them in a pan or pot in the notes section of the recipe card below. You could also opt to cook the lentils in an Instant Pot. This makes it a hearty choice as well. You can enjoy this super easy to make Hyderabadi Khatti Dal with a plain steamed Basmati Rice, Jeera rice, Saffron Rice or Roti or Paratha.
Hyderabadi Khatti Dal is a delicious tangy dal preparation tempered with curry leaves, mustard seeds, cumin, dry red chilies and garlic having balanced flavour of sourness and spiciness. Hyderabadi khatti dal couples up beautifully with steamed rice, pickle, side with any dry veggie preparation. Although we have used Toor dal, you can use even Masoor dal (red lentils) for making this Khatti dal. Traditionally for sourness, tamarind pulp is used but you can substitute it with lemon juice too. But, the sourness that elevates this dals flavour is best with tamarind making it the best khatti dal ever.
Khatti Dal packs a delicious tangy taste, making it irresistible. It is simple, light, nutritious, and perfect for beginner cooks.
Tomato, onion, and garlic – These are staples for any South Asian recipe. Only use fresh tomato for this recipe. No puree, paste, or canned tomato.
Seasoning – You need standard spices like turmeric, salt, red chili flakes, red chili powder, green chilies.
Whole spices – These are fried in oil and added on top of the dal. Mustard seeds, curry leaves, and cumin seeds are the main trio that makes this dish Hyderabadi
Oil – Any neutral oil like vegetable oil is used for this recipe. You can also use coconut oil etc for your recipe, just remember these oils have a slight aroma and flavor of their own too.
Coriander leaves – Chopped coriander leaves for the garnish.
Tamarind (emli) – This is the star of this recipe and the main ingredient that brings out the tart flavor. Most grocery stores hold tamarind in either its original raw form, in a block form or a ready-to-use pulp bottle. If you use raw or block tamarind, you will have to soak it in hot water for 10 mins to release the pulp. Then you can simply use your hands to squish the block to release the pulp. Strain and use. To skip this entire process completely, simply get the ready-to-use tamarind pulp. The quantity of tamarind depends on your own preference. You can always add more or less depending on how much tanginess you like.
Ingredients for Hyderabadi Khatti daal and Baghara chawal
Steps for Hyderabadi Khatti daal and Baghara chawal
Hyderabadi Khatti daal and Baghara chawal
Ingredients
150 gms Pigeon Peas- Tuvar Dal
2 cups Water
Half teaspoon Red Chilli Powder
Half teaspoon Turmeric Powder
1 teaspoon Ginger-Garlic paste
2 Green Chillies
1 teaspoon Salt
3 Tomatoes
1 to 2 teaspoon Oil
2 tablespoon Tamarind
Coriander leaves
2 Green Chilli
Some Curry Leaves
2 tablespoon Oil
Half teaspoon Caraway Seeds
2 Cardamoms
2 Cloves
1 big Cardamom
1 piece Cinnamon
1 small Onion chopped
1 teaspoon Ginger-Garlic paste
2 Green Chillies
Some water
1 teaspoon Salt
1/4th teaspoon Garam Masala Powder
Coriander Leaves
2 tablespoon Oil
1 tablespoon Ghee
3 to 4 Garlic Cloves
Half teaspoon Cumin Seeds
Half teaspoon Mustard Seeds
2 Dried Red Chillies
Curry Leaves
Some Coriander Leaves
Steps
Wash and soak 150 gms pigeon peas- tuvar dal in water for 2 hours or you can soak them in hot water for 15 to 20 minutes.
Soak tamarind-imli in little water for 20 minutes.
Wash and Soak 250 grams of rice in water for 30 minutes.
Transfer the soaked tuvar dal with 2 cups of water in a pressure cooker, then add half teaspoon red chilli powder, half teaspoon turmeric powder, 1 teaspoon ginger garlic paste, 2 green chillies, 1 teaspoon salt, 3 tomatoes, 1 to 2 tsp oil mix all the spices with the dal and then close the pressure cooker lid and cook it till 1 whistle on high flame and then on low flame for 10 minutes till the dal is soft.
After 10 minutes open the pressure cooker and check the Dal if soft and done, blend it with a blender to make a creamy texture of the dal, if the Dal is too thick add half cup of water.
Now squeeze the soaked tamarind and remove the pulp from it.
Keep the Dal for boiling when it starts boiling low the flame and add the Pulp of tamarind, some chopped coriander leaves, 2 green chilli break it into 2 pieces each, some chopped curry leaves mix it well and let the Dal boil for at least 12 to 15 minutes on low flame.
After 15 minutes off the flame and cover the dal.
By the time the Dal is cooking let us prepare the Bhagare rice.
Heat 2 tablespoon oil in a handi in which you can cook the rice ,add half teaspoon caraway seeds, (shah jeera) 2 cardamoms, 2 cloves, 1 big cardamom, 1 piece cinnamon, sauté for half a minute, then add 1 small chopped onion, Fry the onions till light golden in colour, then add 2 green chillies, 1 tsp ginger-garlic paste, sauté the ginger-garlic paste for a minute ,then add 2 cups of water, 1 teaspoon salt, 1/4th teaspoon garam masala powder, some chopped coriander leaves and give a good mix to the water and let it boil.
Drain the water from the soaked rice and add it to the boiling water, mix in then let it boil on high flame for 4 to 5 minutes and then cover and cook for 8 to 10 minutes on low flame for a nice soft texture of the Baghare rice.
Check the rice in between and if you feel that the water is not sufficient you can add a little.
Now let us prepare the tempering that is tadka for the dal.
In a small Kadai heat 2 tablespoon oil and 1 tablespoon ghee, add 3 to 4 garlic chopped fry the garlic till little soft and then add half teaspoon cumin seeds, half teaspoon mustard seeds, 2 dry dry chillies, fry all these till the garlic turns a little Golden in colour, then off flame and add some curry leaves, some chopped coriander leaves mix it.
Then pour this tempering of Tadka into the Hot Dal and and your Hyderabadi Khatti Dal is ready to serve.
Serve it hot with the Baghare Rice that you have cooked with some papad, pickle and salad.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips; *Use lentils that are within their shelf life and fresh. Do not use aged lentils as they take a lot of time to cook and do not taste good.
*When you add the tempering to the dal, it should have the right consistency, that is, it should be medium to slightly thick. Remember that on cooling, the dal will become thicker
*If the Khatti Dal becomes thick after its pressure cooked, then add some water to thin it. The consistency of the dal can always be adjusted by adding less or more water after its cooked.
