Hyderabadi Khatti Dal, a culinary jewel of Hyderabad, is a tangy and subtly sweet lentil dish that will transport your taste buds to the heart of India. This vibrant dal, unlike its milder counterparts, boasts a characteristic sourness derived from tamarind and a delightful complexity achieved through the careful blending of spices. Its rich, earthy flavors are balanced perfectly, making it a truly unforgettable culinary experience. The aroma alone is enough to entice even the most discerning palate, promising a feast for the senses. This recipe goes beyond the ordinary, offering a depth of flavor that will become a staple in your kitchen.
Beyond its delicious taste, Hyderabadi Khatti Dal is surprisingly easy to prepare, requiring readily available ingredients and straightforward techniques. For a detailed step-by-step guide that will help you recreate this authentic Hyderabadi delicacy in your own home, read on! We’ll walk you through each stage, ensuring your Khatti Dal is as flavourful and satisfying as the versions served in the bustling streets and finest restaurants of Hyderabad.
Tools Needed
- Cooker
- Stove
- Knife
- Cutting Board
Ingredients
- Toor Dal (Yellow Lentils): 100 grams
- Tomatoes: 5 kg
- Oil: ½ spoon
- Turmeric Powder: ¼ spoon
- Red Chili Powder: ½ spoon
- Ginger-Garlic Paste: 1 spoon
- Green Chilies: 2-3
- Kariya Pak (Dried Mango Powder)
- Sojni Pods (Drumstick): 2
- Tamarind: 3 spoons crushed (or 1-2 seeds)
- Water
- Cumin Seeds: ½ spoon
- Mustard Seeds: ½ spoon
- Cloves
- Salt
Step-by-Step Instructions
Step 1. Preparing the Dal
- Wash the toor dal thoroughly with three changes of water.
- Soak the dal in water with ½ glass of dry water.
- Add finely chopped tomatoes, oil, turmeric powder, chili powder, ginger-garlic paste, and green chilies to the dal.
Step 2. Pressure Cooking and Flavoring
- Add Kariya Pak. Pressure cook until it whistles three times. Reduce heat and cook for 10 more minutes.
- Add Sojni pods and a little more water. Cook until it whistles once.
- Add tamarind pulp, water, and salt to taste.
- Add more Kariya Pak, cloves, and green chilies if desired. Simmer for a few minutes.
Step 3. Tempering the Spices
- In a separate pan, heat oil, cumin seeds, mustard seeds, garlic, red chilies, and Kariya Pak. Cook until fragrant.
Step 4. Finishing Touches
- Pour the tempered spices over the cooked dal.
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- Don't overcook the Sojni pods; otherwise, they will become mushy and lose their flavor.
- Adjust the amount of tamarind and chili powder according to your preference.
- Cook the dal on low flame to prevent it from burning.
- This dal can be stored and reheated for up to eight days.
Nutrition
- N/A
FAQs
1. Can I use a different type of lentil for this recipe?
While Toor Dal (split pigeon peas) is traditional, you can experiment with Masoor Dal (red lentils) for a smoother, quicker-cooking version. The taste will be slightly different, but still delicious.
2. What if I don't have tamarind paste? Can I substitute it?
Yes, you can substitute tamarind paste with 1-2 tablespoons of lemon juice or lime juice. Adjust to your preferred level of tartness.
So there you have it – your very own delicious bowl of authentic Hyderabadi Khatti Dal. This recipe is perfect for a weeknight meal or a special occasion, impressing family and friends alike. Enjoy the rich, tangy flavors of this incredible Indian lentil dish!