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Khatti Dal

Published: | LAST UPDATED ON: Dec 1, 2022 by Lubna Karim

Khatti Dal is one of simple lentil based sour and spicy tasting dal delicacy mostly made in Hyderabad. In this ‘Khatti’ means sour and ‘Dal’ means lentil(s). Khatti dal is one of the most favourite and famous side dish in most of the Muslim families in Hyderabad and in Andhra too.

Serving Khatti Dal:

This Khatti dal is often served with hot bowl of steamed white rice along with any chicken fry or mutton fry or kheema fry or prawns fry or potato or any vegetable fry. Sometimes this dal is served along with anday ka khagina, which is one of the yum combination. Many a times I have seen my mom and my mom-in-law making this dal on Friday’s…may be because in most of the Muslim families meat is generally cooked on Friday’s and most of the time it will be the same menu like rice, dal and any veg/non-veg fry to accompany. This tradition of making khatti dal continues in my house till date. Presence of ginger-garlic paste, curry leaves and coriander leaves flavour the dal and the tadka enhances the flavour of this dal. Here comes the recipe to indulge in,
 
Khatti Dal

Khatti Dal

INGREDIENTS:

  • 1 cup Toovar dal/Tuvar dal/Red Gram/Kandi Pappu
  • 1 small (lemon sized) Tamarind
  • 2-3 Green chillis, de-seeded and cut length-wise
  • 1 tbsp Red chilli powder
  • 1/4 tbsp Turmeric powder
  • 2-3 fresh Curry leaflets
  • 2-3 fresh springs of Coriander leaves
  • Salt to taste

TEMPERING/TADKA/POPPU/SEASONING:

  • 1 small Onion, finely sliced
  • 2-3 Garlic cloves, peeled and crushed lightly
  • 1/2 tbsp Mustard seeds
  • 1/2 tbsp Cumin/Jeera
  • 1 dry Red chilli
  • 6-9 Curry leaves
  • Oil

Khatti Dal

How to make Khatti Dal

PREPARATION:

  • Soak tamarind in water and extract tamarind juice. Set this aside.
  • Pressure cook tuvar dal by adding a drop of oil to it until soft.
  • When the pressure settles, mash the dal using a wooden smasher or spoon by adding red chilli powder, turmeric powder and salt.
  • Now add 4 (200 ml) cups of water, ginger-garlic paste, tamarind juice, green chillies, coriander leaves and curry leaflets.
  • Bring this to boil on medium flame and reduce the flame and let it boil gently till you get the semi thick consistency (similar to sambar consistency).
  • Now add oil to a heavy bottom cooking vessel and add mustard seeds, cumin seeds, curry leaves, garlic cloves, dry red chilli. Saute for a minute and add onions to this.
  • Saute till onions turn light brown in color. Turn off the flame and add this tempering to the dal.
  • Cover with a lid and leave it for 2-3 minutes.
  • Serve warm with rice and any fry of your choice. I served this khatti dal with rice and chicken fry.
  • Last but not least add your ‘love’ to make the dish ‘YUMMY’.

This khatti dal is going to participate in My Legume Love Affair Sixth Helping hosted by Suganya of Tasty Palettes, Event by Susan of The Well-Seasoned Cook.

Comments

  14. Preety says

    it reminds of one of my moms dish that she used to make with mango but looked exactly like your dal..nice easy recipe for quick fixup

    Reply

  18. Sunshinemom says

    Lubna, this sounds good – maybe MIL’s philosophy was ‘khatti on Friday and meethi on Saturday’:)! It is so easy too – I will try it on a weekday when I am back from office and not willing to cook up a big dinner:)

    Reply

  21. Uj says

    Khatti dal.. have never tried it. I always look out for new methods to make Dal. Will try this 🙂

    Reply

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