Hyderabadi Khatti Dal Recipes

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.

KHATTI DAL, HYDERABAD-STYLE

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.