Khatti Dal is an ideal instance of a dish which proves that Hyderabadi delicacies is far more than simply biryanis and salans. The Khatti Dal recipe is likely one of the hottest vegetarian lentil dishes comprised of break up pigeon peas or arhar/tuvar dal, not simply within the metropolis of its origin but in addition different neighboring states like Andhra Pradesh. I’ve obtained the straightforward recipe for you proper right here. Give this a strive, it’s going to be a favourite of yours very quickly!
What’s Khatti Dal
The phrase khatti interprets to ‘bitter’ or ‘tangy‘ in English. So, the precise translation of Khatti Dal is ‘bitter lentils‘ or ‘tangy lentils‘.
The dal is cooked first until the specified consistency after which tempered. The tamarind (imli) brings within the sourness and makes it a novel dish.
However don’t fear concerning the tangy style as this Khatti Dal recipe is simply as creamy, easy and scrumptious as some other lentil recipe.
You could have to get accustomed and develop a style for this dal, however belief me, when you do its solely going to be a repeat in your weight loss plan.
Like many different lentil recipes, Khatti Dal is loaded with diet too as tuvar dal is a wealthy supply of proteins, iron, B complicated nutritional vitamins, fiber, folate and potassium.
I’ve cooked the lentils in a stovetop strain cooker. However I do give the directions on cooking them in a pan or pot within the notes part of the recipe card beneath. You would additionally choose to cook dinner the lentils in an Immediate Pot.
This makes it a hearty alternative as properly. You possibly can take pleasure in this tremendous straightforward to make Hyderabadi Khatti Dal with a plain steamed Basmati Rice, Jeera rice, Saffron Rice or Roti or Paratha.
This Khatti Dal recipe has been tailored from the cookbook Dastarkhan-e-Moghlai: 101 Simple to Cook dinner Hyderabadi Recipes by Geeta Devi.
This e book is a compendium of many conventional, uncommon in addition to acquainted vegetarian and non-vegetarian Hyderabadi delicacies. A should purchase, and I completely suggest it to anybody and everybody who’s a lover of this meals repertoire and even in any other case.
Step-by-Step Information
Tips on how to make Khatti Dal
Cook dinner the Lentils
1. Rinse 1 cup arhar dal/tuvar dal (break up pigeon peas) a few occasions in water after which drain all of the water.
2. In a 3 litre strain cooker, add the rinsed tuvar dal and ½ cup chopped tomatoes or 1 medium-sized tomato, chopped.
3. Subsequent add 1 inch peeled ginger which is grated or finely chopped. Additionally, add 2 medium-sized garlic cloves which are grated or minced or crushed.
4. Additionally add a pinch of turmeric powder.
5. Then pour 2.5 cups water.
6. Strain cook dinner the dal on medium warmth for 7 to eight whistles or extra, or until the lentils are totally cooked and mushy.
7. In the meantime soak 1 tablespoon seedless tamarind in ½ cup scorching water for 20 minutes.
8. Then squeeze the pulp from the tamarind instantly into the identical bowl during which tamarind was soaked.
9. When the strain falls naturally within the cooker, then solely open the lid.
10. Mash the dal with a madani, picket spoon or hand blender until easy.
Make Khatti Dal
11. Pressure the tamarind pulp and add to the dal.
12. Stir and blend properly.
13. Subsequent add 2 to three chopped or slit inexperienced chilies and ¼ teaspoon turmeric powder.
14. Additionally add ½ teaspoon purple chili powder and 1 teaspoon coriander powder.
15. Combine very properly.
16. Pour ¾ or 1 cup water or as wanted.
17. Additionally add salt as required and stir to combine.
18. Maintain the dal on a low warmth and simmer for 8 to 10 minutes or until the uncooked aroma of the tamarind goes away, the flavors have blended properly and the dal has reached a medium consistency.
19. Cowl and hold the cooked dal apart.
Put together Tempering
20. Measure and hold all of the components prepared for making tempering:
- 12 to fifteen curry leaves
- 3 to 4 tablespoons ghee or oil
- 1 pinch asafoetida (hing)
- ½ teaspoon cumin seeds
- 6 to eight small to medium-sized garlic cloves, peeled and finely chopped
- 2 to three dried purple chilies – damaged and seeds eliminated
21. Warmth 3 to 4 tablespoons of ghee or oil in a small frying pan. Let the ghee soften on low warmth.
22. Add ½ teaspoon cumin seeds and let the seeds crackle.
23. Then add 6 to eight garlic cloves that are finely chopped.
24. Fry chopped garlic for 4 to five seconds on low warmth.
25. Then add 2 to three dried purple chilies, 12 to fifteen curry leaves and 1 pinch asafoetida (hing).
26. Fry for some seconds on low warmth, until the purple chilies change their coloration and the curry leaves develop into crisp.
27. Pour this complete tempering combination over the dal.
28. Stir to mix.
29. Cowl and hold apart the Khatti Dal for five to six minutes for the flavors to mingle.
30. Serve Khatti Dal with steamed basmati rice, cumin rice, saffron rice or roti.
Knowledgeable Suggestions
- Use lentils which are inside their shelf life and contemporary. Don’t use aged lentils as they take a whole lot of time to cook dinner and don’t style good.
- If you add the tempering to the dal, it ought to have the best consistency, that’s, it ought to be medium to barely thick. Keep in mind that on cooling, the dal will develop into thicker.
- If the Khatti Dal turns into thick after its strain cooked, then add some water to skinny it. The consistency of the dal can all the time be adjusted by including much less or extra water after its cooked.
- You may make a vegan model of this dal by utilizing any impartial oil as a substitute of ghee.
Extra Indian Lentil Recipes To Strive!
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal (Lentils) & Legumes
Dal Tadka (Restaurant Model Recipe) – Stovetop & Immediate Pot
Dal (Lentils) & Legumes
Please remember to price the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Khatti Dal | Hyderabadi Khatti Dal
This Hyderabadi Khatti Dal is a tangy lentil preparation made with break up pigeon peas or arhar/tuvar/tur dal with tomatoes, herbs, spices and tamarind.
Prep Time 20 minutes
Cook dinner Time 20 minutes
Whole Time 40 minutes
Stop your display from going darkish whereas making the recipe
Cooking the lentils
Rinse the lentils just a few occasions in water.
In a 3 litre strain cooker, cook dinner the lentils with the tomatoes, garlic, ginger, turmeric powder, 2.5 cups water for 7-8 whistles or extra until the lentils are tender and mushy.
When the strain settles down naturally within the cooker, then solely open the lid.
Mash the dal with a madani, picket spoon or hand blender until high quality and easy.
In the meantime when the dal is cooking, soak tamarind in scorching water for 20 minutes.
Squeeze the pulp from the tamarind instantly into its bowl of water.
Pressure the tamarind pulp and add to the dal.
Additionally add the inexperienced chilies, turmeric, purple chili powder and coriander powder. Stir in ¾ or 1 cup water together with salt.
Maintain the dal on a low warmth and simmer for 8 to 10 minutes or until the uncooked aroma of the tamarind goes away, all of the flavors have blended properly and the dal has reached a medium consistency.
Cowl and hold the cooked dal apart.
Making tempering
Warmth ghee or oil in a small frying pan. Maintain warmth to a low. Crackle the cumin seeds first.
Then add the garlic and fry for 4 to five seconds on low warmth. Add the dried purple chilies, curry leaves and asafoetida.
On low warmth fry until the purple chilies change their coloration and the curry leaves develop into crisp.
Pour this complete tempering combination over the khatti dal and stir to mix.
Cowl and hold apart the dal for five to six minutes for the flavors to mingle.
Serve Hyderabadi Khatti Dal with steamed basmati rice, jeera rice, saffron rice or roti.
- Rinse and soak the lentils for at the very least an hour.
- Boil 3 to 4 cups water with a pinch of turmeric. Add the drained lentils.
- While cooking take away the scum with a spoon. Cook dinner the lentils until the lentils have develop into delicate and mushy. Add extra scorching water if required whereas cooking.
- As soon as the lentils are cooked, you’ll be able to add the tomatoes, and many others. and simmer until the tomatoes are cooked after which proceed with the recipe.
Vitamin Info
Khatti Dal | Hyderabadi Khatti Dal
Quantity Per Serving
Energy 184 Energy from Fats 108
% Every day Worth*
Fats 12g18%
Saturated Fats 7g44%
Polyunsaturated Fats 1g
Monounsaturated Fats 3g
Ldl cholesterol 29mg10%
Sodium 386mg17%
Potassium 281mg8%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 417IU8%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.05mg3%
Vitamin B3 (Niacin) 35mg175%
Vitamin B6 0.1mg5%
Vitamin C 68mg82%
Vitamin E 0.2mg1%
Vitamin Okay 3µg3%
Calcium 58mg6%
Vitamin B9 (Folate) 403µg101%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 72mg7%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.
This Khatti Dal from the archives first revealed in August 2013 has been republished and up to date on December 2022.
