Name: Hyderabadi Khatti Dal
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Split Red Lentils, soaked; 2 tbsp Tamarind Extract, thick extract, adjusting for tartness; 1 Tomato, roughly chopped; ½ tbsp Ginger-Garlic Paste; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; 1½ Green Chili Pepper, slit; 1½ cup Water, for boiling; ¾ tsp Salt; 1 tbsp Cooking Oil, for tempering; ½ tsp Mustard Seeds; ½ tsp Cumin Seeds; 2 clove Garlic, crushed, for tempering; 1½ Dried Red Chili Peppers, whole; 8 Curry Leaves, generous amount needed; 1 tbsp Coriander Leaves, chopped

1 hr 5 mintotal

35 min hands-on30 min hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: High

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Method

In a pressure cooker, combine the soaked lentils, chopped tomatoes, ginger-garlic paste, turmeric, red chilli powder, green chillies, and the measured water.
Secure the lid and pressure cook for 3-4 whistles until both the lentils and tomatoes are completely broken down.
Allow the pressure to dissipate naturally. Vigorously whisk the mixture until it yields a silky, lump-free consistency.
Stir in the tamarind paste and salt. Adjust the consistency with a little extra water if needed; khatti dal should stay thin and soupy.
Return the uncovered cooker to the stove. Bring the dal to a rapid boil, maintaining a vigorous simmer for 10-12 minutes to cook out the raw astringency of the tamarind.
10–12 min
While the dal simmers, make the baghaar tempering. Heat the oil in a pan, add the mustard and cumin seeds, and let them splutter.
Add the crushed garlic cloves, dried red chillies, and curry leaves. Sauté attentively until the garlic achieves a deep golden brown and the curry leaves crisp up.
Remove the boiling dal from the heat. Instantly plunge the hot Baghaar into the lentil base. Avoid stirring; immediately cover the pot to seal in the volatile aromatics for 2 minutes.
2 min
Uncover, garnish with freshly chopped coriander, stir gently, and serve.

How to tell it's done

The dal should be thin and soupy, with a bright tamarind tang, deeply roasted garlic and crisp curry leaves floating on top.

Getting it right

Tip

Hyderabadi khatti dal needs a clear tamarind sourness balanced by deeply browned garlic and crisp curry leaves.

What to serve it with

Serve khatti dal over steamed white rice with tala hua gosht, aloo fry or another rich side.

Common mistakes

The khatti dal tastes sharply sour but not rounded.: Simmer the tamarind extract with the cooked lentils and add the garlic tempering at the end. Raw tamarind needs a few minutes to mellow.

Storing and reheating

Refrigerate khatti dal in a covered container for up to 3 days. Reheat until hot, adding water if it thickens; freeze for up to 2 months, then add a fresh tempering if possible.

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Ingredients