Hyderabadi Khatti Dal Recipes

KHATTI DAL RECIPE HYDERABADI, HYDERABADI KHATTI DAAL

Khatti Dal Recipe Hyderabadi, Hyderabadi Khatti Daal image

A tangy tomato tamarind khatti dal generally made in every Hyderabadi Muslim household and eaten along with rice and kababs...

Provided by Asiya

Categories Dal

Time 50m

Number Of Ingredients 18

Ingredients

1 cup Toor dal/toovar dal/pigeon pea (yellow lentils washed)
1 tsp turmeric powder/haldi
3-4 slit green chillies
3-4 to matoes finely chopped
1 glass of water
1 tsp red chilli powder
one small lemon sized tamarind (extracted pulp)
salt - to taste
1 tsp roasted coriander seeds powder
1 tbsp fresh coriander leaves
6-7 curry leaves
2 slit green chillies
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
1 medium size onion (finely sliced)
1-2 garlic cloves
2-3 dried red chillies
10-15 curry leaves

Steps:

Add toor dal in a pressure cooker, add water, turmeric powder, green chillies, chopped tomatoes and pressure cook on sim flame for around 15 minutes or until dal gets tender.
After the dal is cooked, reduce the steam of the cooker, mash the dal into a thin fine paste.
Add red chilli powder and mash it well.
Add tamarind extracted pulp to the mashed dal , stir it well.
Add salt as per taste and add roasted coriander seeds powder.
Add green chillies, add curry leaves, add fresh coriander leaves and bring it to a boil and keep aside.
Heat oil in a tadka pan.
Add mustard seeds and cumin seeds, let them begin to pop up.
Add finely sliced onions and cook till they turn slightly pinkish.
Add garlic cloves and stir well.
Add dried red chillies , stir well for few seconds.
Add curry leaves and allow them to crackle.
Add the tempering to the dal.
Garnish with finely chopped coriander leaves.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

HYDERABADI KHATTI DAL RECIPE (HYDERABADI TANGY LENTIL CURRY)

Hyderabadi Khatti Dal Recipe (Hyderabadi Tangy Lentil Curry) image

Hyderabadi Khatti Dal is a delicious tangy dal preparation tempered with curry leaves, mustard seeds, cumin, dry red chilies and garlic having balanced flavour of sourness and spiciness. Hyderabadi khatti dal couples up beautifully with steamed rice, pickle, side with any dry veggie preparation. Although we have used Toor dal, you can use even Masoor dal (red lentils) for making this Khatti dal. Traditionally for sourness, tamarind pulp is used but you can substitute it with lemon juice too. But, the sourness that elevates this dal's flavour is best with tamarind making it the best khatti dal ever. Serve the Hyderabadi Khatti Dal along with Steamed Rice, Kathirikai Roast (brinjal roast) and papad. If you like food from the Hyderabadi Cuisine, you might also like Hyderabadi Bagara Baingan Recipe Mirchi Ka Salan Recipe Hyderabadi Vegetable Biryani Recipe

Provided by Farrukh Aziz Ansari

Time 1h

Yield Makes: 4 Servings

Number Of Ingredients 15

Ingredients

1 cup Arhar dal (Split Toor Dal)
1 Tomato , finely chopped
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
1 teaspoon Garlic , crushed
1/2 teaspoon Ginger , grated
3/4 teaspoon Green Chillies , chopped
2-1/2 Tamarind Water
1 teaspoon Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Cumin seeds (Jeera)
2 Dry Red Chillies
1 sprig Curry leaves
3 cloves Garlic , sliced
Coriander (Dhania) Leaves , few, for garnish

Steps:

To begin making the Hyderabadi Khatti Dal Recipe, first clean and wash the dal well under running water.
In a pressure cooker, add washed dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2 cups of water. Cover the pressure cooker and cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low and cook for 3 minutes approximately and turn off the heat.
Allow the pressure in the cooker release naturally. Once the pressure has released, open the cooker.
When the dal is done, whisk the dal well to make it smooth. Add tamarind water to the dal and bring the Khatti dal to a brisk boil. Once it comes to a boil, turn the heat to low and set the dal to simmer.
Next we will prepare the seasoning.
In a small tadka pan heat oil in medium heat. Add the mustard seeds, cumin seeds and allow it to crackle. Once it Add garlic and fry until it starts getting golden brown. Add curry leaves and red chilies, fry for another few seconds.
Pour the tadka over the dal and simmer for 4 to 5 minutes. Once done, turn off the heat and the Hyderabadi Khatti Dal recipe is ready. Check the salt and adjust to suit your taste. Pour the dal into a serving bowl and garnish with chopped coriander leaves and serve warm.
Serve the Hyderabadi Khatti Dal along with Steamed Rice, Kathirikai Roast (brinjal roast) and papad.

KHATTI DAL, HYDERABAD-STYLE

Khatti Dal, Hyderabad-Style image

Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known author of Indian cookbooks. In 2012, she taught Mark Bittman how to make several different kinds of dal, including this one. Carefully follow instructions for the tadka - heated ghee or oil and spices. It is the finishing touch, unparalleled in its brilliance and simplicity, and pairing the correct tadka with its designated dal is if not critical then at least desirable. To make it, you take ghee or oil and heat it with seeds, spices and, usually, some kind of onions, often to a degree that other cuisines might consider "overcooked." The tadka is poured into the dal just before serving, and the whole thing explodes with fragrance and flavor.

Provided by Mark Bittman

Categories dinner, quick, weekday, main course

Time 30m

Yield About 4 servings

Number Of Ingredients 10

Ingredients

1 cup yellow lentils (toor dal)
1 1/2 teaspoons turmeric
1 teaspoon green chili or jalapeño, seeded and minced
1 1/2 teaspoons salt
1/4 teaspoon tamarind concentrate dissolved in 1/4 cup water (or 1 1/2 tablespoons fresh lime juice)
2 tablespoons sunflower or safflower oil, or other neutral oil
1 teaspoon mustard seeds
1 teaspoon minced garlic
12 curry leaves (optional)
3 tablespoons chopped fresh cilantro

Steps:

Combine the dal, turmeric, chili, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
Add the tamarind concentrate and 1/2 cup additional water, and let bubble for another minute. Turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, if you're using them. Cover the pan (to prevent spattering) and cook for about 10 seconds, allowing flavors to meld.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 141 milligrams, Sugar 1 gram, TransFat 0 grams