Hyderabadi Khatti Dal Recipe Hyderabadi Tangy Lentil Curry Food

HYDERABADI KHATTI DAL

Steps:

• Wash tuvar dal and add it in a pressure cooker along with 4 cups of water, salt, turmeric powder, tomato, ginger garlic paste, red chilli powder and green chilies.
• Pressure cook till dal is done. (Approx 1 whistle on high heat and 2-3 whistles on low heat)
• Remove the pressure cooker from heat and let the pressure release.
• Open the lid of the pressure cooker and add the tamarind pulp in the dal and mix well.
• For the tempering, add oil in a pan.
• When the oil is hot, add garlic and fry till it is slightly browned.
• Add cumin seeds and mustard seeds and let them crackle for a few seconds.
• Add dry red chilies and curry leaves and let then crackle for a few seconds.
• Pour the tempering over the dal.
• Garnish with fresh coriander.
• Serve hot with steamed rice and a dry Sabzi.

KHATTI DAL RECIPE HYDERABADI, HYDERABADI KHATTI DAAL

Steps:

• Add toor dal in a pressure cooker, add water, turmeric powder, green chillies, chopped tomatoes and pressure cook on sim flame for around 15 minutes or until dal gets tender.
• After the dal is cooked, reduce the steam of the cooker, mash the dal into a thin fine paste.
• Add red chilli powder and mash it well.
• Add tamarind extracted pulp to the mashed dal , stir it well.
• Add salt as per taste and add roasted coriander seeds powder.
• Add green chillies, add curry leaves, add fresh coriander leaves and bring it to a boil and keep aside.
• Heat oil in a tadka pan.
• Add mustard seeds and cumin seeds, let them begin to pop up.
• Add finely sliced onions and cook till they turn slightly pinkish.
• Add garlic cloves and stir well.
• Add dried red chillies , stir well for few seconds.
• Add curry leaves and allow them to crackle.
• Add the tempering to the dal.
• Garnish with finely chopped coriander leaves.

HYDERABADI KHATTI DAL (MANGO LENTIL CURRY FROM THE INDIAN STATE,

Steps:

• Put the first three ingredients in a pressure cooker.
• Pressure cook for upto 2-3 whistles.
• Remove from flame and let out the steam.
• Mix the cooked lentils with water using a wooden spoon.
• Boil the mixture for 5 minutes.
• Heat oil in a pan.
• Add cumin seeds and mustard seeds.
• Allow to splutter.
• Once they stop spluttering, add curry leaves.
• Stir-fry until fragrant.
• Add garlic and stir-fry until the raw smell is gone.
• Mix in the red chilli and turmeric powders and the corriander leaves.
• Fry till it turns slightly brown.
• Pour over the boiled lentils.
• Serve hot over cooked white rice.
• Enjoy a hearty lunch!