Sunday, 3 July 2016

Hyderabadi khatti Dal ,Khatti Dal Hyderabad style


Mention of hyderabad makes me nostalgic , today another recipe from hyderabadi cuisine that is hyderabadi khatti dal







this khatti dal is a popular lentil recipe made from split pigeon peas or arhar dal or toor dal
the word ‘khatti‘ translates to ‘sour’ in english. so the exact translation of ‘khatti dal‘ will be ‘sour lentils’.

Hyderabadi Khatti Dal is kind of like a lentil soup with a slight tangy flavor due to the addition of tamarind concentrate

this khatti dal goes well with basmati rice, jeera rice, chappati or rotis.

Ingredients

1 Cup Tuvar dal (Yellow lentils)/Masoor Dal (Red Lentils)
1 Tomato (finely chopped)
½ inch  Ginger
2 garlic crushed
1 tbsp Red chilli powder
pinch Turmeric powder


other ingredients
1 tsp coriander powder/dhania powder
2-4 green chillies finely chopped
Raw Tamarind juice (imli ka khata)/Lemon juice
1/4 tsp turmeric
Salt – to taste


For seasoning (Baghar)
4 tbsp Oil
1 tsp Cumin seeds
1 tsp Black mustard seeds
6-8 Garlic Cloves smashed
2 Dried Red chilliies 
6-8 Curry Leaves
pinch hing



For Garnish


Coriander leaves (finely chopped )


Method :


1. In a pressure cooker add tuvar dal  tomato,ginger, garlic paste red chilli powder & turmeric powder.Let pressure cook for about 8-9 whistles until the lentil is tender(paste).mash the dal with a madani, wooden spoon or hand blender till smooth.


2.Then in a large saucepan at medium heat ,add the lentil paste,imli ka khata,coriander powder, green chilli,salt to taste, curry leaves along with salt.stir in the ¾ or 1 cup water .


3. keep the dal on a low flame and simmer for 8-10 minutes till the raw aroma of the tamarind goes away and the all the flavors have blended well and the dal has reached a medium consistency.cover and keep the cooked dal aside.


4.heat oil in a small frying pan. crackle the cumin seeds first.then add the garlic and fry for 4-5 seconds. add the dry red chilies, curry leaves and asafoetida.fry till the red chilies change their color and the curry leaves become crisp.
pour this tempering and stir.cover and keep aside the khatti dal for 5-6 minutes for the flavors to mingle.

5 Garnish with coriander and serve with basmati rice


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