Hyderabadi Khatti Dal
A comforting, tangy lentil soup made with toor dal, tamarind, and tomatoes, tempered with aromatic spices and curry leaves. This quintessential Hyderabadi dish is best enjoyed with hot steamed rice and crispy papad.
45min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Pressure cook the washed toor dal with turmeric, chopped tomatoes, and 2 cups of water for 4 to 5 whistles until completely soft.
2
Mash the cooked dal well using a whisk or back of a ladle until smooth.
3
Add the extracted tamarind pulp, red chili powder, slit green chilies, and salt to the mashed dal.
4
Pour in an extra cup of water to adjust the consistency and bring the mixture to a boil on medium heat for about 5 to 7 minutes to raw tamarind smell.
5
In a separate small pan, heat oil or ghee for the tempering.
6
Add mustard seeds, cumin seeds, and fenugreek seeds, allowing them to splutter.
7
Add crushed garlic, dry red chilies, curry leaves, and asafoetida, frying for a few seconds until fragrant.
8
Pour the hot tempering directly into the boiling dal and cover with a lid immediately to trap the aromas.
9
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.
Ingredients
1 cup yellow toor dal (split pigeon peas), washed
2 medium tomatoes, chopped
1 small lemon-sized ball of tamarind, soaked in warm water and extracted
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 green chilies, slit
3 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (methi)
2 dry red chilies
A sprig of curry leaves
A pinch of asafoetida (hing)
2 tablespoons oil or ghee
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.