Aromatic and flavorsome Hyderabadi Khatti Dal is mildly spicy and tangy tasting dal recipe. This simple, light and nutritious dal is easy to make and tastes best with hot rice. Most of the Fridays and the days when my heart craves for comfort food, khatti dal, chawal and chicken fry are in menu.
About The Recipe
Khatti Dal – ‘Khatti’ (Khatta) means tangy (sour) and ‘Dal’ means lentils. The two main ingredients of this khatti dal recipe are toor dal and tamarind. We can also use masoor dal instead of toor dal. Some use combination of masoor and toor dal. I prefer using toor dal only.
Tamarind plays an important role in making khatti dal. The whole taste, thickness and color depends on tamarind only. Some say, we can use lemon juice or raw mango pieces or amchoor instead of tamarind. But, the authentic Hyderabadi Khatti Dal recipe calls for tamarind only.
There will be a lot of difference in taste depending on dal and souring agent. Rest of the ingredients vary depending on the availability and taste preferences.
My mom will not add onions in tadka and grand ma (nanima) will not add garlic. My mother-in-law adds both onion and garlic. She sometimes, add tomatoes too.
Khatti Dal Ingredients
Toor Dal – Tuvar (Toovar) Dal – Pigeon Peas – Kandi Pappu (Telugu) – Rich in protein and fiber. Low in calories. It also contains folate and iron, making it a good source of nutrients. Toor dal is staple in South Indian states and a key ingredient in making sambar, pappu rasam, etc.
Tamarind – The souring ingredient of our recipe. Adds an unique tangy taste. The color of khatti dal depends on tamarind. If tamarind is old, the color of khatti dal will be on darker side. If tamarind is new, then it adds pleasant light color to dal.
Apart from color, there is difference in taste of new and old tamarind. The new tamarind taste sweet-sour, which is perfect for making khatti dal. Old tamarind is mildly sweet in taste. When making khatti dal, try to use new and fresh tamarind only.
Green Chilies – Add spice and heat.
Red Chili Powder – Adds spice, color and taste.
Turmeric Powder – Adds color and carry medicinal benefits.
Ginger-Garlic Paste – Adds aroma and flavor.
Curry Leaflets & Coriander Leaves – Adds aroma, flavour and unique taste.
Apart from this, we need tempering ingredients like mustard seeds, cumin seeds, dry red chilies, onion and garlic.
Hyderbadi Khatti Dal
Tangy and mildly spicy, aromatic and flavorful khatti dal is close cousin of South Indian sambar, pappu rasam or pappu charu.
The aroma that spreads through the house when khatti dal is boiling is beyond words. If you are not hungry, then too the smell of boiling khatti dal, will make you hungry. If you have a bucket list for foods to try, and you have not tried khatti dal yet, then please write this on top of the list and try it soon.
The tadka for khatti dal is like icing on the cake. The tadka, tempering enhances the flavour of khatti dal. The combination of cumin, mustard, onion, garlic, dry red chili and curry leaves brings in the best taste of khatti dal.
All you need is a plate of hot rice to relish this soul hugging khatti dal. But, here are few of my favorite side dish recipes which go perfectly with khatti dal and rice.
Serving Khatti Dal
With What I Can Serve Khatti Dal?
We can also serve this dal with anday ka khagina. I don’t know the reason behind this but, my mom and my mom-in-law will compulsorily make khatti dal on Fridays.
Khatti dal tastes best with rice, omelet (papad | vadiya) and aam ka achar (mango pickle).
- 1 cup Toor dal | Pigeon Peas | Kandi Pappu
- 1 small (lemon sized) Tamarind
- 2-3 Green chillis, de-seeded and cut length-wise
- 1 tbsp. Red chilli powder
- ¼ tbsp. Turmeric powder
- ¼ tbsp. Ginger-Garlic paste
- 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
- ½ tbsp. Mustard seeds
- ½ tbsp. Jeera | Cumin seeds
- 1 dry Red chilli
- 6-9 Curry leaves
- 2 tbsp. Oil
How To Make Hyderabadi Khatti Dal Recipe
Step 1: Prepare Tamarind Extract
Step 2: Boil Dal
- Thoroughly wash toor dal and add it to pressure cooker.
- Pressure cook toor dal by adding enough water and a drop of oil.
NOTE: For one cup of dal, I add two and half cups of water.
- Pressure cook dal on low flame for 4 whistles or till soft.
Step 3: Mash The Dal
- Once the pressure settles, open the lid and add red chili powder, turmeric powder and salt.
- Mash the dal using a wooden smasher or spoon or wire whisk.
- To this now add 4 (200 ml) cups of water, ginger-garlic paste, tamarind juice, green chillies, coriander leaves and curry leaflets.
Step 4: Boil The Dal
- Bring this to boil on medium flame and reduce the flame and let this boil gently till you get the semi thick consistency (similar to sambar consistency).
- Turn off the flame and prepare tempering.
Step 5: Tempering | Tadka
- In a pan, add oil and when it heats up add mustard seeds, cumin seeds, curry leaves, garlic cloves and dry red chilli.
- Fry for a minute and add finely chopped onions.
- Fry till onion slices start to turn light brown in color.
- Turn off the flame and carefully pour this tempering over the dal.
- Cover with a lid and leave it for 2-3 minutes.
- Serve warm with rice and any side dish of your choice.
- I served this khatti dal with rice and chicken fry.
- Add 'love' to make the khatti al taste 'YUMMY'.
To balance the flavours some people add ½ tbsp. of jaggery powder or small piece of jaggery or sugar.
Adding ginger-garlic paste is purely optional.
Amount Per Serving: Calories: 315Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 54mgSodium: 585mgCarbohydrates: 18gFiber: 4gSugar: 4gProtein: 23g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.