When we think of Hydrabadi food, we straight away think of those vibrant, aromatic rich biryanis or those spicy salans! But there’s a whole lot more to explore when it comes to Hydrabadi cuisine.
One dish I always find myself coming back to is a simple yet flavourful and popular Hydrabadi Khatti Dal.
This isn’t just your everyday dal. It’s tangy, comforting and packed with flavours.
If you have never tried it yet, this is the perfect time to add this Hydrabadi Khatti Dal to your repertoire of easy and wholesome meals. If you love tangy & sour food, this khatti dal is the one that will truly hit the spot.
About Hydrabadi Khatti Dal (Tangy Lentil Curry)
What is Khatti Dal?
As the name suggests, khatti means tangy or sour. Dal refers to lentils. So Khatti Dal means sour lentils. But don’t let the word sour put you off; it’s not overly sour. The taste of this dal is balanced perfectly with just the right amount of tamarind pulp that gives this dal a unique flavour.
This is a vegan, diabetic-friendly, beginner-friendly and protein-rich lentil curry that pairs best with steamed rice.
Traditionally, this khatti dal is made using toor dal ( also called as split pigeon peas or arhar dal). But in case you do not like or do not have toor dal, feel free to use lal masoor dal (split red lentils), which works beautifully, too.
These both dals (lentils) have their unique flavours and add lovely texture to this curry.
Why you are going to love this dal!
This dal has that comforting, homestyle feel that just makes you feel good.
It’s mildly tangy, warm and wonderfully satisfying, especially when paired with jeera rice or steamed plain basmati rice. And if you top it up with a dollop of ghee, it’s pure magic! A total game changer!
Apart from its delicious taste, this dal is a great source of plant-based protein and is very nutritious.
Toor dal (Split Pigeon Peas) is a fantastic source of plant-based protein, rich in iron, folate and B vitamins, making it a healthy and wholesome choice for everyday meals.
The Real Hero of This Khatti Dal – Tamarind
What truly sets Hydrabadi Khatti Dal apart is the tangy kick which comes from the use of tamarind.
While some people swap it with lemon juice, tamarind gives a unique depth & richness to this dal which lemon simply can’t match. It gives this dal its signature taste & character, making it irresistible.
If you are keen to try this authentic Hydrabadi khatti dal recipe, go for tamarind. Trust me, it’s totally worth it!. Once you try it with tamarind, there’s no going back!
How to Cook Hydrabadi Khatti Dal
Cooking Hydrabadi Khatti Dal is super easy. We need to cook the lentils along with tomatoes, ginger-garlic paste, red chilli powder, and turmeric powder.
You can cook the dal on a stovetop pressure cooker or in an Instant Pot, or even in just a regular sauce pan. Use whatever works best for you.
Once the dal is cooked, it’s tempered with spices and herbs and is finished off with tamarind pulp to bring out that delicious tangy flavour.
The best part is that you do not need any fancy ingredients to make this dal, nor do you have to spend hours in the kitchen. It’s such a straightforward and fuss-free recipe, which is perfect to make even on hectic days.
Whether you are new to Indian cuisine or trying to make more traditional Indian food, you can just start with making this super simple and super delicious comforting dal to add to your weekly menu.
This Hydarabadi Khatti Dals is a must-try. It’s simple, soothing and has the perfect amount of tang to it.
And once you get the taste for tamarind-infused goodness, you will find yourself making this dal again and again in your kitchen.
So the next time you are in a mood for something comforting, nourishing and delicious, skip the takeout and instead try tamarind-infused khatti dal instead.
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
Which dal (lentil) is best for making Hydrabadi Khatti Dal?
Traditionally, toor dal (arhar dal / split pigeon peas) is used. However, you can also use lal masoor dal ( split red lentils) to make this dal recipe.
Can I skip adding tamarind while making Hydrabadi Khatti Dal?
Tamarind is what gives this Hydrabadi Khatti Dal its unique flavour. You can substitute it with lemon juice or kokam (dry tangy fruit), however, the flavour won’t be as authentic as it should be.
Is Hydrabadi Khatti Dal spicy?
This dal is mildly spiced, however, you can easily adjust the spice levels as per your preference.
Can I make Hydrabadi Khatti Dal in an Instant Pot?
Yes, this dal can be easily made in an Instant Pot. Cook the dal in pressure cooker mode. Once done, add tamarind pulp and tempering at the end.
Is Hydrabadi Khatti Dal healhty?
Yes absolutely! Hydrabadi Khatti Dal is made with lentils like toor dal or red lentils that has high protein, fiber, iron and B vitamins, making it a wholesome & filling meal.
Is Hydrabadi Khatti Dal Vegan?
Yes, the preparation itself is vegan; make sure to use oil instead of ghee or butter for tempering.
Variations
Using Red Masoor Dal (Red Lentils) – This khatti dal can be made using split red masoor dal instead of toor dal (split pigeon lentils). This gives a unique flavour.
You can also use mixed lentils, combining toor dal, yellow moong dal and red masoor dal for that extra texture and flavour.
Serving Suggestions
With Rice – Hydrabadi Khatti Dal pairs best with steamed basmati rice & jeera rice.
With Flatbreads – You can also serve this khatti dal with roti, phulka or with tandoori roti, naan, or paratha.
With Sabzi – This dal, along with rice, can be had with spicy Aloo Sabzi, Bharwa Bhindi & Brinjal Fry, which makes it a wholesome, comforting meal.
Here is a delicious collection of side dishes that goes well with this khatti dal and rice – watch here
Also, for a whole meal, serve it along with some papad, pickle, and raita for a completely satisfying meal.
Storage Options
Hydarabadi Khatti Dal stays good for up to 3 days. Store in refrigerator. Reheat before serving.
While reheating, add some water if the dal has thickened too much.
Related Recipes
More Dal (Lentil) Recipes
Dal Palak (Spinach Lentil Curry), Lal Masoor Dal Tadka (Red Lentil Curry), Sabut Masoor Dal (Whole Brown Lentil Curry), Maharashtrian Amti (Dal), Katachi Amti, Lasuni Dal Tadka (Garlicky Lentil Curry), Dal Dhokli (Varanfal), Drumstick Curry (Shevgyacha Shenga Chi Amti)
How to make Hydrabadi khatti Dal Recipe Step-By-Step
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Recipe Card
Hydrabadi Khatti Dal Recipe | tangy lentil Curry
Ingredients
- 2 cups Toor Dal (Arhar Dal / Split Pigeon Peas)
- 1 Tomato, finely chopped
- 1 teaspon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ginger-Garlic Paste
- 3 Green Chillies, slit in between
- 6-7 Curry Leaves
- 2 tablespoons Tamarind Pulp
- 2 tablespoons Coriander Leaves, to garnish
- Salt to taste
For Tadka (Tempering)
- 2-3 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 5-6 Garlic Clove, roughly sliced
- 1-2 Dry Red Chillies
- 6-7 Curry Leaves
Instructions
- Soak tamarind in water for 4-5 hours. Remove the pulp and keep it aside.
- Rinse the turdal / pigeon / arhar dal well with sufficient water 3-4 times till the water runs almost clear.
- In the washed dal, add finely chopped tomato, red chilli powder, turmeric powder and ginger-garlic paste.
- Add 3 cups of water, mix everything well & pressure cook till 4-5 whistle or until the dal is perfectly cooked.
- Whisk dal to smooth consistency.
- Add slit green chillies, curry leaves, tamarind pulp and salt to sate. mix well.
- Add water and adjust the consistency of the dal .
- Let the dal come to a boil. Keep on stirring occasionally.
- Meanwhile, lets make tadka (tempering).
- In a tadka pan, heat oil. Add mustard seeds and let them splutter. Add cumin seeds and roughly sliced garlic cloves.
- Fry the garlic till they turn light golden brown. Add dry red chillies, few curry leaves.
- Our tadka is ready. Pour this tadka over the dal and mix well.
- Let the dal boil for 6-7 minutes.
- Add water as per the consistency you need. At this point to enhance the flavour of this khatti dal,you may also add a teaspoon of Garam Masala.
- The more the dal boils the more flavourful it gets.
- Lastly, add finely chopped coriander leaves.
- Hydrabadi Khatti Dal is ready to serve.
- You may keep some of the above made tadka aside and garnish it while serving. This is optional though.
- Serve this delicious comforting Hydrabadi Khatti Dal with steamed rice along with some spicy Indian pickle, raita and papad.
