Hyderabadi Dal or khatti dal is a deliciously tangy dal made with toor dal, dhuli moong and masoor dal. Tamarind water (imli) is added to give a unique sour flavour.
I'm always looking out for different dal recipes to try with my Indian meals. I always serve Gujarati shaak with this Gujarati dal and other variations such as masoor dal, tarka dal or mixed dal are always on rotation.
Khatti dal is another favourite of ours. It's light with basic masala but the addition of a little garlic, imli and the tempering make the flavours pop. Everyone has slightly different versions but I prepare mine with toor dal, masoor dal and dhuli moong dal.
To make it, the lentils are cooked in a pressure cooker along with ginger, garlic and green chillies. Basic Indian spice powders are added along with tamarind water.
It's finished with a ghee tempering of mustard seeds, cumin seeds, curry leaves, garlic and dried red chillies.
The dal retains creaminess from the lentils and the imli gives a sharp sour contrast.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Dal
Lentils - I have used oily toor dal also known as arhar dal. I added split red lentils (masoor dal) and split yellow moong lentils (dhuli moong dal) too.
Spice Powders - red chilli powder, turmeric powder and salt.
Vegetables and Herbs - ginger, garlic and green chillies. Curry leaves, fresh tomatoes and coriander.
Tamarind water- I made my own tamarind water, however shop bought tamarind pulp (unsweetened) is fine too.
- Tempering/Vaghar/Tadka
Ghee for an authentic taste and flavour I recommend you use ghee. For a vegan option use oil.
Mustard seeds and cumin seeds
Garlic
Dry red chillies
Curry leaves
Tips
- I recommend soaking the lentils prior to pressure cooking to reduce cooking time and to remove any impurities.
Serving Suggestion
Serve Hyderabadi khatti dal alongside plain boiled basmati rice or jeera rice for a simple, comforting meal. A bowl of Indian kachumber salad is refreshing on the side.
It pairs well with other vegetable dishes such as bhindi masala, Indian vegetable curry or brinjal bhaji and whole wheat chapati.
Storage
Store leftover dal in an airtight container and keep refrigerated for up to 5 days. Reheat on the stove with a splash of water.
You can also freeze this dal for up to 3 months.
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Hyderabadi Khatti Dal
Equipment
- Pressure cooker Instant Pot
- pan
Ingredients
- ½ cup toor dal
- ¼ cup masoor dal
- ¼ cup yellow moong dal
- 2 tablespoon ginger garlic paste
- 1 tablespoon green chilles minced
- 2 green chillies slit (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 cup fresh tomatoes chopped
- 2 tablespoon tamarind or sauce
- 1 tablespoon salt
- 1 sprig curry leaves
- 1 tablespoon oil
Vaghar/Tadka/tempering
- 3 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon garlic slices
- 4 dry red chillies
- 1 sprig curry leaves
Garnish
- coriander
Instructions
Stovetop
- In a small bowl soak tamarind pieces in hot water and leave it for half an hour. Then mash to make a pulp.
- Mix all the lentils and rinse under running water. Soak in a bowl for at least 30 minutes in clean water.
- Drain then transfer soaked lentils in a big pan, add 5-6 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Give it a stir. Bring it to boil on medium heat, and let it simmer for 40-45 minutes on medium to low heat or until well cooked.
- Once done whisk using a baloon whisk and add slit green chillies, curry leaves and tarmarind water.
- If the dal is thick add a cup of water and bring it to boil, then let it simmer once again for at least 6-8 minutes.
Vaghar
- In another pan prepare temppering by heating ghee, add mustard seeds and cumin seeds.
- When they splutter, add thin garlic slices, red chillies and curry leaves.
- Lower the heat, and fry the garlic til light pink.
- Pour the tempering over the cooked dal, add coriander leaves and mix well.
Instant Pot
- Transfer soaked lentils in the instant pot liner, add 3 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Cook lentils for 12 minutes on High pressure.
- Once done, saute for 6-8 minutes, then follow steps above for the tadka.
Pressure Cooker
- Pressure cook the lentils for 3-5 whistles. then follow steps above for tempering.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2012.
Unknown says
I love all daals and ings.. as in Temperings.
Love Ash.
Archana says
looks delicious.
Shobha says
Nice recipe.. I just love dal !
Simplyfood says
Very delicious it looks very similar to Nepalease dhal.
Rachana says
Thats such a healthy, nutritious and delicious daal.
chef and her kitchen says
very delicious daal..looks nice
kitchen queen says
wow this three dals make a good combo and healthy too.It looks very simple too.
Shabitha Karthikeyan says
Looks very homey and yummy !! Never tried it with lemon juice !!