Name: Hyderabadi Khatti Daal recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Pigeon pea or Tur dal 2 cups; Tomatoes medium 4 to 5; Tamarind about 1/4 th cup; Salt 2 tbsp; Chilli powder 1 tbsp; Slit green chillies 4 to 5; Turmeric 1 tsp; Ginger garlic paste 1 tbsp; Water 2 cups; FOR THE TEMPERING ::::; Oil or ghee or butter 3 tbsp; Dry res chillies 3 to 4; Garlic cloves sliced 1 or 2; cumin seeds 2 tbsp; Curry leaves few

ABOUT Hyderabadi Khatti Daal RECIPE

A very famous lentil recipe from Hyderabad Deccan. We as little children used to fight over it and would lick the handi spotlessly clean, snatching it from our siblings hands and then would rejoice after grabbing it to taste the delicious remains of whatever is left of it in the handi.

Ingredients Serving: 6

Pigeon pea or Tur dal 2 cups
Tomatoes medium 4 to 5
Tamarind about 1/4 th cup
Salt 2 tbsp
Chilli powder 1 tbsp
Slit green chillies 4 to 5
Turmeric 1 tsp
Ginger garlic paste 1 tbsp
Water 2 cups
FOR THE TEMPERING ::::
Oil or ghee or butter 3 tbsp
Dry res chillies 3 to 4
Garlic cloves sliced 1 or 2
cumin seeds 2 tbsp
Curry leaves few

Instructions

First of all it is important to soak the dal atleast for an hour or two.
Meanwhile wash the tamarind and soak it in enough water for 15 to 20 mins. Alternatively one can add hot water to it to quicken the process.
Pressure cook this soaked dal with 2 cups of water for 7 -8 whistles adding the ginger garlic paste, salt, chilli powder, turmeric and the chopped tomatoes as well.
Transfer this cooked dal into a cooking pot after the pressure settles down.
Squeeze out the tamarind juice and add it into the pot with the dal. Also add the slit green chillies and some curry leaves.
Bring it to a rolling boil on high flame and then keep the flame on medium for another 10 to 12 mins until done.
After about 15 mins, add the tempering to the dal. I always use butter or ghee for the tempering. It tastes awesome.
Serve it hot with plain rice.

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