{"id":"d178e4c3-b14d-4881-94d1-3ff7eb222050","url":"https://recipestripper.com/recipes/d178e4c3-b14d-4881-94d1-3ff7eb222050","source_url":"https://www.vegrecipesofindia.com/khatti-dal-hyderabadi-khatti-dal-recipe/","title":"Khatti Dal | Hyderabadi Khatti Dal","description":"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.","servings":4,"servings_text":"4","prep_time":"PT20M","cook_time":"PT20M","total_time":"PT40M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2013/08/hyderabadi-khatti-dal-recipe-2.jpg","ingredients":[{"text":"1 cup tuvar dal ((tur dal or arhar dal))","item":"tuvar dal ((tur dal or arhar dal))","quantity":1,"unit":"cup"},{"text":"2.5 cups water (- for pressure cooking the lentils)","item":"water","quantity":2.5,"unit":"cup","preparation":"- for pressure cooking the lentils"},{"text":"½ cup tomatoes (- chopped or 1 medium-sized tomato)","item":"tomatoes","quantity":0.5,"unit":"cup","preparation":"- chopped or 1 medium-sized tomato"},{"text":"1 inch ginger (peeled and finely chopped or grated)","item":"inch ginger","quantity":1,"preparation":"peeled and finely chopped or grated"},{"text":"2 garlic cloves (medium-sized, grated or crushed or minced)","item":"garlic cloves","quantity":2,"preparation":"medium-sized, grated or crushed or minced"},{"text":"1 pinch turmeric powder ((ground turmeric))","item":"turmeric powder ((ground turmeric))","quantity":1,"unit":"pinch"},{"text":"1 tablespoon tamarind ((seedless), soaked in ½ cup hot water for 20 minutes)","item":"tamarind ((seedless)","quantity":1,"unit":"tbsp","preparation":"soaked in 1/2 cup hot water for 20 minutes)"},{"text":"2 to 3 green chilies (chopped or slit - add as required depending on the hotness of the chilies)","item":"green chilies","quantity":2,"quantity_max":3,"preparation":"chopped or slit - add as required depending on the hotness of the chilies"},{"text":"1 teaspoon coriander powder ((ground coriander))","item":"coriander powder ((ground coriander))","quantity":1,"unit":"tsp"},{"text":"¼ teaspoon turmeric powder ((ground turmeric))","item":"turmeric powder ((ground turmeric))","quantity":0.25,"unit":"tsp"},{"text":"½ teaspoon red chili powder (or cayenne pepper)","item":"red chili powder","quantity":0.5,"unit":"tsp","preparation":"or cayenne pepper"},{"text":"¾ to 1 cup water (to be added later or add as required)","item":"water","quantity":0.75,"quantity_max":1,"unit":"cup","preparation":"to be added later or add as required"},{"text":"salt (as required)","item":"salt","preparation":"as required"},{"text":"3 to 4 tablespoon ghee ((clarified butter) or oil)","item":"ghee ((clarified butter) or oil)","quantity":3,"quantity_max":4,"unit":"tbsp"},{"text":"2 to 3 dried red chilies (- kept whole or broken and deseeded - add as required)","item":"dried red chilies","quantity":2,"quantity_max":3,"preparation":"- kept whole or broken and deseeded - add as required"},{"text":"6 to 8 garlic cloves (- small to medium-sized, finely chopped)","item":"garlic cloves","quantity":6,"quantity_max":8,"preparation":"- small to medium-sized, finely chopped"},{"text":"12 to 15 curry leaves","item":"curry leaves","quantity":12,"quantity_max":15},{"text":"½ teaspoon cumin seeds","item":"cumin seeds","quantity":0.5,"unit":"tsp"},{"text":"1 pinch asafoetida ((hing))","item":"asafoetida ((hing))","quantity":1,"unit":"pinch"}],"instructions":[{"number":1,"text":"Rinse the lentils a few times in water.","section":"Cooking the lentils"},{"number":2,"text":"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.","section":"Cooking the lentils"},{"number":3,"text":"When the pressure settles down naturally in the cooker, then only open the lid.","section":"Cooking the lentils"},{"number":4,"text":"Mash the dal with a madani, wooden spoon or hand blender till fine and smooth.","section":"Cooking the lentils"},{"number":5,"text":"Meanwhile when the dal is cooking, soak tamarind in hot water for 20 minutes.","section":"Cooking the lentils"},{"number":6,"text":"Squeeze the pulp from the tamarind directly into its bowl of water.","section":"Cooking the lentils"},{"number":7,"text":"Strain the tamarind pulp and add to the dal.","section":"Cooking the lentils"},{"number":8,"text":"Also add the green chilies, turmeric, red chili powder and coriander powder. Stir in ¾ or 1 cup water along with salt.","section":"Cooking the lentils"},{"number":9,"text":"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.","section":"Cooking the lentils"},{"number":10,"text":"Cover and keep the cooked dal aside.","section":"Cooking the lentils"},{"number":11,"text":"Heat ghee or oil in a small frying pan. Keep heat to a low. Crackle the cumin seeds first.","section":"Making tempering"},{"number":12,"text":"Then add the garlic and fry for 4 to 5 seconds on low heat. Add the dried red chilies, curry leaves and asafoetida.","section":"Making tempering"},{"number":13,"text":"On low heat fry till the red chilies change their color and the curry leaves become crisp.","section":"Making tempering"},{"number":14,"text":"Pour this entire tempering mixture over the khatti dal and stir to combine.","section":"Making tempering"},{"number":15,"text":"Cover and keep aside the dal for 5 to 6 minutes for the flavors to mingle.","section":"Making tempering"},{"number":16,"text":"Serve Hyderabadi Khatti Dal with steamed basmati rice, jeera rice, saffron rice or roti.","section":"Making tempering"}],"date_published":"2026-10-30T23:54:23.208702+00:00","date_modified":"2026-10-30T23:54:23.208702+00:00"}