Khatti Dal (Tangy Lentil Curry - Hyderabadi style)

Name: Khatti Dal (Tangy Lentil Curry - Hyderabadi style)
Total time: 2100 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes; 1/4 cup masoor dal (red lentils), soaked for 30 minutes; 2 tomatoes, chopped; 1 tbsp. ginger-garlic paste; 1 tsp. turmeric powder; 1 tbsp. roasted coriander-cumin powder; 1 tbsp. red chili powder; 1 tsp. tamarind paste mixed with 1 cup water; 2 tbsp. coriander leaves, chopped; 2 green chilies, split; salt to taste; 2 tbsp. oil; 1 whole dry red chili; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1 heaped tbsp. garlic, chopped; 2 sprigs curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#ES - This is a traditional Hyderabadi style Khatti Dal (tangy lentil preparation). It is cooked with either tuvar dal (split pigeon pea), masoor dal (red lentil) or both combined. This is a very simple, yet a delicious dal recipe which is best enjoyed with hot steamed rice, jeera rice, plain Biryani or pulao. It can also be had with any Indian bread if the consistency is adjusted and made it a little thicker.

Bethica Das @kitchen_flavours

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Ingredients

30-35 minutes

2-3 servings

1/4 cuptuvar dal (pigeon pea lentil), soaked for 30 minutes
1/4 cupmasoor dal (red lentils), soaked for 30 minutes
2tomatoes, chopped
1 tbsp.ginger-garlic paste
1 tsp.turmeric powder
1 tbsp.roasted coriander-cumin powder
1 tbsp.red chili powder
1 tsp.tamarind paste mixed with 1 cup water
2 tbsp.coriander leaves, chopped
2green chilies, split
salt to taste
2 tbsp.oil
1whole dry red chili
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1heaped tbsp. garlic, chopped
2 sprigscurry leaves

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Steps

30-35 minutes

1

Wash the lentils and drain well. Pressure cook it with tomatoes, ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder and 2 cups water for 5-6 whistles. When cool, mash it well.
2

Bring it back on the flame and add tamarind water, salt to taste, green chilies, 1 sprig curry leaves & coriander leaves. Simmer on a medium flame for 5 minutes. Keep aside.
3

Heat oil & temper with the mustard seeds, cumin seeds & dry red chilies.
4

After it stops crackling, add the garlic & curry leaves. Sauté till the garlic turns pink.
5

Pour this tempering over the prepared dal.
6

Serve hot with hot steamed rice, jeera rice, plain biryani or any Indian bread.