Hyderabadis and Khatti Dal are inseparable. Khatti literally translates as “sour”. But this dal is mildly sour, therefore it is “tangy” in English. It is made with either red lentils (masoor dal) or split pigeon pea (arhar dal/tuvar dal). It’s eaten with rice and papar, and sometimes paired with Tala Huva Gosht(Mutton Fry).
- Lentils – Masoor or tuvar/arhar dal.
- Tomato, onion and garlic
- Powdered spices – turmeric powder, salt, red chili flakes, red chili powder, green chilies
- Tamarind (emli)
- Whole spices – mustard seeds, curry leaves, whole red chilies, cumin seeds
- Cooking Oil
- Coriander leaves – Chopped coriander leaves makes for the garnish.
- Wash tuvar dal and pour it in a pressure cooker.
- Add four cups of water, salt, turmeric powder, tomato, ginger garlic paste, red chilli powder and green chilies.
- Pressure cook till dal is done until you get 3 whistles on low heat.
- Open the lid of the pressure cooker and add the tamarind pulp in the dal and mix well.
- For the tadka, add oil in a pan. When the oil is hot, add garlic and fry till it is slightly brown.
- Add cumin seeds and mustard seeds and let them crackle for a few seconds.
- Add dry red chilies and curry leaves and let them crackle for a few seconds.
- Pour the tempering over the dal and garnish with Coriander leaves