HYDERABADI KHATTI DAL RECIPE (HYDERABADI TANGY LENTIL CURRY)
Hyderabadi Khatti Dal is a delicious tangy dal preparation tempered with curry leaves, mustard seeds, cumin, dry red chilies and garlic having balanced flavour of sourness and spiciness. Hyderabadi khatti dal couples up beautifully with steamed rice, pickle, side with any dry veggie preparation. Although we have used Toor dal, you can use even Masoor dal (red lentils) for making this Khatti dal. Traditionally for sourness, tamarind pulp is used but you can substitute it with lemon juice too. But, the sourness that elevates this dal's flavour is best with tamarind making it the best khatti dal ever. Serve the Hyderabadi Khatti Dal along with Steamed Rice, Kathirikai Roast (brinjal roast) and papad. If you like food from the Hyderabadi Cuisine, you might also like Hyderabadi Bagara Baingan Recipe Mirchi Ka Salan Recipe Hyderabadi Vegetable Biryani Recipe
Provided by Farrukh Aziz Ansari
Time 1h
Yield Makes: 4 Servings
Number Of Ingredients 15
Steps:
- To begin making the Hyderabadi Khatti Dal Recipe, first clean and wash the dal well under running water.
- In a pressure cooker, add washed dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2 cups of water. Cover the pressure cooker and cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low and cook for 3 minutes approximately and turn off the heat.
- Allow the pressure in the cooker release naturally. Once the pressure has released, open the cooker.
- When the dal is done, whisk the dal well to make it smooth. Add tamarind water to the dal and bring the Khatti dal to a brisk boil. Once it comes to a boil, turn the heat to low and set the dal to simmer.
- Next we will prepare the seasoning.
- In a small tadka pan heat oil in medium heat. Add the mustard seeds, cumin seeds and allow it to crackle. Once it Add garlic and fry until it starts getting golden brown. Add curry leaves and red chilies, fry for another few seconds.
- Pour the tadka over the dal and simmer for 4 to 5 minutes. Once done, turn off the heat and the Hyderabadi Khatti Dal recipe is ready. Check the salt and adjust to suit your taste. Pour the dal into a serving bowl and garnish with chopped coriander leaves and serve warm.
- Serve the Hyderabadi Khatti Dal along with Steamed Rice, Kathirikai Roast (brinjal roast) and papad.
CHANA DAL, NEW DELHI-STYLE
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don't have one and don't want to buy one, a potato masher will do the trick.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield About 4 servings
Number Of Ingredients 10
Steps:
- Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you're using them, and turn off the heat.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 10 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 5 grams, TransFat 0 grams
KHATTI DAL, HYDERABAD-STYLE
Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known author of Indian cookbooks. In 2012, she taught Mark Bittman how to make several different kinds of dal, including this one. Carefully follow instructions for the tadka - heated ghee or oil and spices. It is the finishing touch, unparalleled in its brilliance and simplicity, and pairing the correct tadka with its designated dal is if not critical then at least desirable. To make it, you take ghee or oil and heat it with seeds, spices and, usually, some kind of onions, often to a degree that other cuisines might consider "overcooked." The tadka is poured into the dal just before serving, and the whole thing explodes with fragrance and flavor.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield About 4 servings
Number Of Ingredients 10
Steps:
- Combine the dal, turmeric, chili, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
- Add the tamarind concentrate and 1/2 cup additional water, and let bubble for another minute. Turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, if you're using them. Cover the pan (to prevent spattering) and cook for about 10 seconds, allowing flavors to meld.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 141 milligrams, Sugar 1 gram, TransFat 0 grams
KHATTI DHAL
Serve this tasty, healthy dhal as a vegetarian main meal or side dish. Adding tamarind to the lentils delivers fabulous sweet and sour flavour
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Soak the toor dhal for about 40 mins, then rinse well. Put it in a large heavy-bottomed saucepan with the turmeric, tomatoes, ginger, garlic and chillies. Add 1.7 litres of water and bring to the boil. Turn the heat down low and cook until you have a thick purée, adding water if it gets too dry. Dhal can be quite soupy or quite thick, depending on how you like it. Simply reduce it to thicken it, or add water to thin it. Season to taste.
- When the dhal is at a thickness you like, add the tamarind, chilli powder (unless it's already hot enough), and the ground coriander and check the seasoning.
- Tempering is the last phase for a dhal. Heat the oil or ghee in a frying pan and add the cumin seeds. Cook over a medium heat for about 30 secs, then add the garlic and cook for about 10 secs (the garlic should eventually become golden but not brown so don't overdo it at this point), then add the dried chillies and the curry leaves, if using. Fry until the dried chillies have changed colour slightly and the curry leaves are crisp. Pour this over the dhal and stir. Cover and leave to sit for a few mins before serving.
Nutrition Facts : Calories 457 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium
KHATTI MASOOR DAAL (SOUR SPLIT RED LENTILS)
alternative way of making Masoor Daal - this is also known as Heydrabadi cooking because of the use of tamarind or other souring agents.this can also be made with split mung daal.
Provided by grapefruit
Categories Curries
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Wash the dal well.
- soak for at least 15-20 minutes or upto half hour.
- In a pot add the dal and a glass of water.
- add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
- When the dal has softened to a paste, add the chopped tomatoes and fresh coriander and lemon juice or Tamarind juice.
- Cook till it is of medium consistency (not too pasty or too liquidy)
- In a frying pan heat the oil along with the Garlic and whole red chili and curry leaves.
- When the Garlic slices turn light brown add cumin seeds and wait for them to be brown but be careful not to burn them.
- pour the oil and its contents over the daal and cover immediately.
- take off heat.
- after a few minutes serve with plain boiled rice.
Nutrition Facts : Calories 561.1, Fat 22, SaturatedFat 2.9, Sodium 1185.1, Carbohydrate 66.6, Fiber 31.2, Sugar 6.8, Protein 26.7
HYDERABADI KHATTI DAL (MANGO LENTIL CURRY FROM THE INDIAN STATE,
A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
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!
More about "khatti dal sour lentils hyderabad style food"
KHATTI DAL | HYDERABADI KHATTI DAL » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
5/5 (6)Total Time 40 minsCategory Main CourseCalories 184 per serving
HOW TO MAKE HYDERABADI KHATTI DAL RECIPE - YUMMY …
From kitchenflavours.net
Reviews 26Estimated Reading Time 4 mins
KHATTI DAL RECIPE HYDERABADI - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
HYDERABADI KHATTI DAL RECIPE | COOK'S HIDEOUT
From cookshideout.com
SINDHI KHATTI DAL (SOUR LENTIL STEW) · COOK EAT LAUGH
From cookeatlaugh.com
ARHAR KI KHATTI DAL LUCKNOWI - LENTIL STEW - PEPPERONPIZZA
From pepperonpizza.com
KHATTI DAL SOUR LENTILS HYDERABAD STYLE RECIPES RECIPE
From food-recipe.info
HYDERABADI KHATTI DAL - TANGY RED LENTILS – PAKISTANI RECIPES
From butteroverbae.com
KHATTI DAL (SOUR LENTILS), HYDERABAD-STYLE - DINING AND COOKING
From diningandcooking.com
HYDERABADI-STYLE LENTIL STEW (KHATTI DAL) | SAVEUR
From saveur.com
THIS BOOK DIVES INTO THE DIVERSITY OF DAL ACROSS THE INDIAN …
From mid-day.com
THIS BOOK DIVES INTO THE DIVERSITY OF DAL ACROSS THE INDIAN …
From originweb1.mid-day.com
KHATTI MEETHI DAL RECIPE | GUJARATI SWEET & SOUR DAL RECIPE
From yummytummyaarthi.com
KHATTI DAL (SOUR LENTILS), HYDERABAD STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GUJARATI DAL (EASY AUTHENTIC RECIPE) » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
KHATTI DAL (SOUR LENTILS) - HEARTYCOOKSROOM
From heartycooksroom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love