Khatti Dal | Hyderabadi khatti dal is a hearty and comforting dish. It is essentially a Hyderabadi version of an accurate antique tomato dal. The khatti dal is cooked first until the preferred consistency after which whole spices are tempered.
The sourness comes from the tamarind. So you have got a quick, easy, flavorful, and Tangy dal. This Hyderabadi khatti dal goes well with Boil Rice,,Roti (Chapati & Phulka)
The Phrase ‘khatti‘ interprets to ‘Tangy’ in English. So the Exact translation of ‘Khatti dal‘ could be ‘Tangy lentils’Although the dal has a tangy flavor but it’s far scrumptious and that’s why I am posting it on the blog.
Originating in South Asia and a primary dish in Hyderabadi cuisine, Khatti Dal is a thick, flavorful curry made the use of masoor dal. Delicious, tangy, and tempered with curry leaves, mustard seeds, nigella seeds, garlic cloves, whole red chili, and cumin seeds the dal is a superb accompaniment to standard roti. This light Tangy lentil curry can also be loved with Roti (Chapati & Phulka) Aloo Pakora |Potato Fritters & Aloo Bhajiyaat the facet.
Khatti refers to tangy, and in contrast to normal dals that are highly red chili powder, turmeric powder, and salt, this dal is the staple of a delicacy that is spicy. Whether eaten with highly spiced Keema Curry (Keema Recipe) at the facet or maybe Chicken Shami Kabab, this lentil curry will provide its very own flavor to any dish. Here is a way to make Hyderabadi Khatti Dal.
You also can raw mango in the region of tamarind to present the tangy taste to the dal however traditionally tamarind has been used in this coaching.
Tamarind pulp is the Key ingredient as the Dal recipe is not in good taste without the tangy tamarind pulp.
What Is Masoor Dal (Red Lentils)?
Masoor Dal is a famous lentil primarily based dish from North Indian Cuisine and is regularly made in Indian homes. The dish is made with red lentils which are called Masoor dal in Hindi. Pink lentils are also called red lentils.
Red lentils are an excellent source of fiber iron and magnesium. Red lentils are superior in providing B vitamins. Red lentils have an abundance of antioxidants, fiber, protein, and different vital vitamins and minerals that may boost the immunity of the body.
What is Khatti Dal?
Khatti literally translates to “Tangy”. But this dal is mildly sour, therefore it is “Lentils” in English. It belongs to the Hyderabadi Cuisine in India/Pakistan and is popularly made with either purple lentils (masoor dal) or break-up moong dal or Chana Dal. It’s eaten with rice and aloo pakora and from time to time paired with different curry recipes.
Ingredients And Substitution
Masoor Lentils
We commonly make this dal with pink lentils which is the masoor ki dal. But humans also make it with Moong Dal or Chana Dal.
Tomato
I Have used red tomato.
Everyday Spices
Turmeric powder, salt, red chili.
Tamarind (Imli)
Tamarind pulp is the Key ingredient as the Dal recipe is not in good taste without the tangy tamarind pulp. The amount of tamarind relies upon your own preference. You can always add extra or much less relying on how lots tanginess you like.
Whole spices
Mustard seeds, Curry leaves, Whole chiliesNigella seeds, Garlic cloves, and Cumin seeds.
Oil (For Tempering)
Any impartial oil like vegetable oil is used for this recipe.
Coriander leaves
Chopped coriander leaves make for the garnish.
how to make khatti dal
Step-By-Step Pictures
Making Khatti Dal
Take 1 cup of masoor dal in a bowl. Rinse the masoor dal in water a couple of times.
And Soak in water for 30 minutes.
Chop Vegetables
When the dal is cooking pot-rinse the vegetables, and chop.
Peel the raw mango and chop into cubes.
Add the dal to a pot or pressure cooker along with a 2 cups.
You can also cook the dal in the instant pot.
Also add coriander and 2 green chili.
Next add powder spices-1 teaspoon of turmeric powder,1 tablespoon of red chili powder and 1 teaspoon of salt.Mix very well.
Cook for 20-25 minutes on a low heat.After 25 minutes Check the dal should be cooked very well and softened.
(Depending on the quality of Dal (letls), they may take less or more time to cook. lightly mash the dal and keep aside. If you soak the Dal (lentils), then it will take less time to cook).
When the dal is fully cooked then add 2 medium-sized chopped tomatoes.
Mash the dal with a wood spoon or hand blender till smooth.
When the dal is fully mash.
Next,add 1 medium-sized chopped raw mango.I Have used season raw mango.But the season is does not then add tamarmind plup.
Then add 1 cup of water and mix well.
Cook the raw mango very well.
Now,add curry leaf.
Cook for more 5 minutes until the dal is little thick consistency.
Preparing Tempering
In a pan heat 5 tablespoons of oil in medium heat.When the oil is heated then add the 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds,1 teaspoon of nigella seeds and permit it to crackle.
Once it Add 12 garlic cloves and fry until it starts offevolved getting golden brown. Add curry leaves and whole chilies, fry for every other few seconds.
Pour the tempering over the dal.Turn off the heat and served.
Other Ways To Serve This Khatti Dal
Below Recipe Card
Khatti Dal
Ingredients
- 1 Cup Masoor Dal (Red Lentils)
- 3 Cups Water
- 2 Medium-Sized Tomatoes chopped
- 2 Green Chili
- 1 Medium-Sized Raw Mango Peel the raw mango and chop into cubes.
- Coriander leaves
- 12 Garlic cloves
- As needed Curry Leaf
- 1 Tsp Turmeric powder
- 1 Tbsp Red chili powder
- 1 Tsp Salt to taste
Tempering
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- 1 Tsp Nigella Seeds
- 4 Whole red chili
- 5 Tbsp Oil
Instructions
Making Khatti Dal
- Take a 1 cup of masoor dal in a bowl.Rinse the masoor dal in water a couple of times.
- And Soak in water for 30 minutes.
- Add the dal to a pot or pressure cooker along with a 2 cups.You can also cook the dal in the instant pot.
- Also add coriander and 2 green chili.
- Next add powder spices-1 teaspoon of turmeric powder,1 tablespoon of red chili powder and 1 teaspoon of salt.Mix very well.
- Cook for 20-25 minutes on a low heat.After 25 minutes Check the dal should be cooked very well and softened.
- When the dal is fully cooked then add 2 medium-sized chopped tomatoes.
- Mash the dal with a wood spoon or hand blender till smooth.When the dal is fully mash.
- Next,add 1 medium-sized chopped raw mango.I Have used season raw mango.But the season is does not then add tamarmind plup.
- Then add 1 cup of water and mix well.Cook the raw mango very well.
- Now,add curry leaf.
- Cook for more 5 minutes until the dal is little thick consistency.
Preparing Tempering
- In a pan heat 5 tablespoons of oil in medium heat.When the oil is heated then add the 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds,1 teaspoon of nigella seeds and permit it to crackle.
- Once it Add 12 garlic cloves and fry until it starts offevolved getting golden brown. Add curry leaves and whole chilies, fry for every other few seconds.
- Pour the tempering over the dal.Turn off the heat and served.
