Hyderabadi Khatti Dal

  • 28 Jul - 03 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1 cup arhar dal

· 1 medium tomato

· ½ inch ginger, finely chopped or grated

· 2 garlic cloves, grated or crushed

· Pinch of turmeric powder

· 1tbsp seedless tamarind soaked in ½ cup water for 30 minutes

· 2-3 green chillies, chopped or slit

· 1 tsp coriander powder

· ¼ tsp turmeric powder

· ½ tsp red chilli powder

· Salt to taste

For tempering:

· 3-4tbsp oil or ghee

· 2-3 dry red chillies

· 6-8 garlic cloves, finely chopped

· 12-15 curry leaves

· ½ tsp cumin seeds

· Pinch of asafetida (hing)


Rinse and soak the lentils for at least an hour before pressure cooking along with the tomatoes, garlic, ginger and a pinch of turmeric powder in two and a half cups water for seven to eight whistles or more till the lentils are cooked and mushy. When the pressure settles down on its own, open the lid and mash lentils with a wooden spoon or hand blender till smooth. Squeeze the pulp from the tamarind directly into its bowl of water and strain the pulp. Add to the lentils along with green chillies, turmeric, red chilli and coriander powder. Stir in three-fourth to one cup of water along with salt. Keep the lentils on a low flame and simmer for about eight to 10 minutes till the raw aroma of the tamarind goes away and all the flavours are blended well and the lentils have reached a medium consistency. Cover and keep it aside.

For tempering, heat oil in a small frying pan; crackle the cumin seeds first then add the garlic and fry for four to five seconds. Add dry red chillies, curry leaves and asafetida, and fry till the chillies change their colour and the curry leaves become crisp. Pour this tempering over dal, cover and keep aside for five to six minutes for the flavours to mingle. Serve with zeera rice or roti.