Hyderabadi Khatti Daal

Enjoy the sourness in Hyderabadi khatti daal

Hyderabadi Khatti Daal

Ingredients: 

  • Split pigeon peas – 150 grams
  • Orange lentils – 85 grams
  • Water – 800 milliliters
  • Garlic paste – 1 tablespoon
  • Ginger paste – 1 tablespoon
  • Turmeric – 1 teaspoon
  • Salt – 1 teaspoon
  • Tomato – 240 grams
  • Water – 700 milliliters
  • Green chili – 3 – 4
  • Coriander powder – 1 teaspoon
  • Red chili – 1 teaspoon
  • Garam masala – 1 teaspoon
  • Tamarind pulp – 50 grams
  • Curry leaves – 18 – 20
  • Water – 200 milliliters
  • Coriander – 2 tablespoons
  • Ghee – 2 tablespoons
  • Mustard seeds – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Garlic – 1 tablespoon
  • Dry red chili – 4
  • Curry leaves – 18 – 20

Preparation:

  1. Take a bowl and place a stainer on it.
  2. Add split pigeon peas, orange lentils and wash it with water.
  3. Transfer this into a bowl, add water and soak for 30 minutes.
  4. Take a pressure cooker, add the soaked dal in it. 
  5. Add garlic paste, ginger paste, turmeric, salt, tomato, water and mix it well.
  6. Cover it with lid and cook until you hear 2 – 3 whistles. 
  7. Open the lid and give it a nice stir.
  8. Remove it from heat and transfer this into a blender.
  9. Blend it into a smooth puree.
  10. Transfer this puree into a heavy skillet and give it a nice stir.
  11. Add green chili, coriander powder, red chili, garam masala, tamarind pulp, curry leaves and mix it well.
  12. Add water and mix it again.
  13. Bring it to a boil.
  14. Add coriander and mix it well. 
  15. Remove it from heat.
  16. Heat ghee in a pan, add mustard seeds, cumin seeds, garlic and stir for 1 – 2 minutes.
  17. Add dry red chili, curry leaves and stir gain for 2 -3 minutes on medium heat.
  18. Add the tempering over the daal.
  19. Serve.

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