HYDERABADI KHATTI DAL
Hyderabadi Khatti Dal is thick, flavorful curry made using masoor or toor dal. It is tangy and seasoned with curry leaves and mustard.
Provided by Neha Mathur
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Wash tuvar dal and add it in a pressure cooker along with 4 cups of water, salt, turmeric powder, tomato, ginger garlic paste, red chilli powder and green chilies.
- Pressure cook till dal is done. (Approx 1 whistle on high heat and 2-3 whistles on low heat)
- Remove the pressure cooker from heat and let the pressure release.
- Open the lid of the pressure cooker and add the tamarind pulp in the dal and mix well.
- For the tempering, add oil in a pan.
- When the oil is hot, add garlic and fry till it is slightly browned.
- Add cumin seeds and mustard seeds and let them crackle for a few seconds.
- Add dry red chilies and curry leaves and let then crackle for a few seconds.
- Pour the tempering over the dal.
- Garnish with fresh coriander.
- Serve hot with steamed rice and a dry Sabzi.
Nutrition Facts : Calories 298 kcal, Carbohydrate 37 g, Protein 13 g, Fat 11 g, SaturatedFat 8 g, Sodium 95 mg, Fiber 16 g, Sugar 5 g, ServingSize 1 serving
KHATTI DAL RECIPE HYDERABADI, HYDERABADI KHATTI DAAL
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
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 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
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
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
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
HYDERABADI KHATTI DAL (MANGO LENTIL CURRY FROM THE INDIAN STATE,
A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Put the first three ingredients in a pressure cooker.
- Pressure cook for upto 2-3 whistles.
- Remove from flame and let out the steam.
- Mix the cooked lentils with water using a wooden spoon.
- Boil the mixture for 5 minutes.
- Heat oil in a pan.
- Add cumin seeds and mustard seeds.
- Allow to splutter.
- Once they stop spluttering, add curry leaves.
- Stir-fry until fragrant.
- Add garlic and stir-fry until the raw smell is gone.
- Mix in the red chilli and turmeric powders and the corriander leaves.
- Fry till it turns slightly brown.
- Pour over the boiled lentils.
- Serve hot over cooked white rice.
- Enjoy a hearty lunch!
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