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Khatti Dal | Hyderabadi Khatti Dal

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 184 kcal
Course: Main Course
Cuisine: Indian

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)

Instructions

Cooking the lentils
    Cup of Yum
  1. Rinse the lentils a few times in water.
  2. 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.
  3. When the pressure settles down naturally in the cooker, then only open the lid.
  4. Mash the dal with a madani, wooden spoon or hand blender till fine and smooth.
  5. Meanwhile when the dal is cooking, soak tamarind in hot water for 20 minutes.
  6. Squeeze the pulp from the tamarind directly into its bowl of water.
  7. Strain the tamarind pulp and add to the dal.
  8. Also add the green chilies, turmeric, red chili powder and coriander powder. Stir in ¾ or 1 cup water along with salt.
  9. 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.
  10. Cover and keep the cooked dal aside.
Making tempering
  1. Heat ghee or oil in a small frying pan. Keep heat to a low. Crackle the cumin seeds first.
  2. Then add the garlic and fry for 4 to 5 seconds on low heat. Add the dried red chilies, curry leaves and asafoetida.
  3. On low heat fry till the red chilies change their color and the curry leaves become crisp.
  4. Pour this entire tempering mixture over the khatti dal and stir to combine.
  5. Cover and keep aside the dal for 5 to 6 minutes for the flavors to mingle.
  6. 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

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

% 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.