Khatti Dal | Hyderabadi Khatti Dal
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
4
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Calories
184 kcal
-
Course
Main Course
-
Cuisine
Indian
Khatti Dal | Hyderabadi Khatti Dal
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This Hyderabadi Khatti Dal is a tangy lentil preparation made with split pigeon peas or arhar/tuvar/tur dal with tomatoes, herbs, spices and tamarind.
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Ingredients
Pressure cooking lentils
- 1 cup tuvar dal (tur dal or arhar dal)
- 2.5 cups water - for pressure cooking the lentils
- ½ cup tomatoes - chopped or 1 medium-sized tomato
- 1 inch ginger peeled and finely chopped or grated
- 2 garlic cloves medium-sized, grated or crushed or minced
- 1 pinch turmeric powder (ground turmeric)
Other ingredients
- 1 tablespoon tamarind (seedless), soaked in ½ cup hot water for 20 minutes
- 2 to 3 green chilies chopped or slit - add as required depending on the hotness of the chilies
- 1 teaspoon coriander powder (ground coriander)
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- ¾ to 1 cup water to be added later or add as required
- salt as required
For tempering
- 3 to 4 tablespoon ghee (clarified butter) or oil
- 2 to 3 dried red chilies - kept whole or broken and deseeded - add as required
- 6 to 8 garlic cloves - small to medium-sized, finely chopped
- 12 to 15 curry leaves
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
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Instructions
Cooking the lentils
- Rinse the lentils a few times in water.
- In a 3 litre pressure cooker, cook the lentils with the tomatoes, garlic, ginger, turmeric powder, 2.5 cups water for 7-8 whistles or more till the lentils are tender and mushy.
- When the pressure settles down naturally in the cooker, then only open the lid.
- Mash the dal with a madani, wooden spoon or hand blender till fine and smooth.
- Meanwhile when the dal is cooking, soak tamarind in hot water for 20 minutes.
- Squeeze the pulp from the tamarind directly into its bowl of water.
- Strain the tamarind pulp and add to the dal.
- Also add the green chilies, turmeric, red chili powder and coriander powder. Stir in ¾ or 1 cup water along with salt.
- Keep the dal on a low heat and simmer for 8 to 10 minutes or till the raw aroma of the tamarind goes away, all the flavors have blended well and the dal has reached a medium consistency.
- Cover and keep the cooked dal aside.
Making tempering
- Heat ghee or oil in a small frying pan. Keep heat to a low. Crackle the cumin seeds first.
- Then add the garlic and fry for 4 to 5 seconds on low heat. Add the dried red chilies, curry leaves and asafoetida.
- On low heat fry till the red chilies change their color and the curry leaves become crisp.
- Pour this entire tempering mixture over the khatti dal and stir to combine.
- Cover and keep aside the dal for 5 to 6 minutes for the flavors to mingle.
- Serve Hyderabadi Khatti Dal with steamed basmati rice, jeera rice, saffron rice or roti.
Notes
- For cooking the lentils in a pot
- Rinse and soak the lentils for at least an hour.
- Boil 3 to 4 cups water with a pinch of turmeric. Add the drained lentils.
- Whilst cooking remove the scum with a spoon. Cook the lentils till the lentils have become soft and mushy. Add more hot water if required while cooking.
- Once the lentils are cooked, you can add the tomatoes, etc. and simmer till the tomatoes are cooked and then proceed with the recipe.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
29mg
(10%)
Sodium
386mg
(16%)
Potassium
281mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
417IU
(8%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.05mg
Vitamin B3 (Niacin)
35mg
Vitamin B6
0.1mg
Vitamin C
68mg
(76%)
Vitamin E
0.2mg
Vitamin K
3µg
Calcium
58mg
(6%)
Vitamin B9 (Folate)
403µg
Iron
1mg
(6%)
Magnesium
32mg
Phosphorus
72mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 386mg | 16% |
| Potassium | 281mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 417IU | 8% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.05mg | |
| Vitamin B3 (Niacin) | 35mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 68mg | 76% |
| Vitamin E | 0.2mg | |
| Vitamin K | 3µg | |
| Calcium | 58mg | 6% |
| Vitamin B9 (Folate) | 403µg | |
| Iron | 1mg | 6% |
| Magnesium | 32mg | 8% |
| Phosphorus | 72mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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