A tangy and spicy lentil dish from Hyderabad, perfect for a comforting meal.
Prep Time
20min
Cook Time
40min
Total Time
1hr
Ingredients
4 Servings
(1 serving = 1 bowl)
Daal
- 250gchana daal
- 5piecetomato, sliced
- 5piecegreen chili
- 1tspgarlic ginger paste
- 1tspred chili powder
- 1/2tspturmeric powder
- 3cupswater
- 1fistful tamarind, soaked
- 1fistful coriander leaves, chopped
- 12piececurry leaves
- 3piecegreen chili
- 2cupswater
- 2tspsalt
Tarka
- 3tbspghee
- 1tsprai (mustard seeds)
- 1tspzeera (cumin seeds)
- 12clovegarlic
- 3piecedry red chili
- 10piececurry leaves
Prep Time
20min
Cook Time
40min
Total Time
1hr
How to make Hyderabadi Khatti Daal
Cooking Daal
In a pan, add chana daal, tomatoes, green chilies, garlic ginger paste, red chili powder, turmeric powder, and water.
Cook until the daal is fully done.
Add soaked tamarind, coriander leaves, and curry leaves. Mash with a wooden spoon.
Add green chili, water if required, and salt. Cook for 10 minutes on medium flame, stirring occasionally.
Preparing Tarka
Heat ghee in a pan.
Add rai and zeera, and let them sputter.
Add garlic cloves and fry until golden brown.
Add dry red chili and curry leaves, fry for a minute.
Quickly pour the tarka over the daal and cover.
Tips & Tricks
Adjust the water according to your desired consistency.
For a spicier daal, increase the number of green chilies.
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