A tangy and spicy lentil dish from Hyderabad, perfect for a comforting meal.
Ingredients
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
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.
FAQS
What is the cooking process for Hyderabadi Khatti Daal?
To prepare Hyderabadi Khatti Daal, start by cooking chana daal with tomatoes, green chilies, garlic ginger paste, red chili powder, turmeric powder, and water until the daal is fully cooked. Then, mix in soaked tamarind, chopped coriander leaves, and curry leaves, mashing the mixture with a wooden spoon. Add salt and additional water if needed, and let it simmer for about 10 minutes. Finally, prepare a tarka by heating ghee, adding mustard seeds, cumin seeds, garlic cloves, dry red chili, and curry leaves, then pour this over the daal before covering it.
Is Hyderabadi Khatti Daal suitable for vegan diets?
Hyderabadi Khatti Daal can be made vegan by substituting ghee with vegetable oil or coconut oil. The rest of the ingredients are plant-based, making it a great option for those following a vegan diet.
What can I use as a substitute for chana daal in this recipe?
If you don't have chana daal, you can substitute it with split yellow lentils (moong dal) or red lentils (masoor dal). Keep in mind that cooking times may vary slightly, so adjust accordingly.
How should I store leftover Hyderabadi Khatti Daal?
To store leftover Hyderabadi Khatti Daal, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2 months. Reheat thoroughly before serving.
What dishes pair well with Hyderabadi Khatti Daal?
Hyderabadi Khatti Daal pairs wonderfully with steamed basmati rice, roti, or naan. You can also serve it alongside a side of pickles and yogurt for a complete meal.
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