Khatti Dal | Hyderabadi Khatti Dal
Recipe: https://recipestripper.com/recipes/d178e4c3-b14d-4881-94d1-3ff7eb222050
Original source: https://www.vegrecipesofindia.com/khatti-dal-hyderabadi-khatti-dal-recipe/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2013/08/hyderabadi-khatti-dal-recipe-2.jpg

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.
Yield: 4
Prep time: PT20M
Cook time: PT20M
Total time: PT40M

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