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Khatti Daal

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These delicious tangy lentils are a Hyderabadi specialty, and they are given their unique blend of savory and sour flavors by adding tamarind and green chilies. A delicious dinner option, this can be served with chapati or naan.

Khatti Daal
  • Medium
  • 5 person(s)
  • 20 Min
  • 7 Likes
 

Ingredients

    • Ghee2 – 3 tablespoons
    • Onion, sliced1 – 2
    • Peppercorn½ teaspoon
    • Cloves½ teaspoon
    • Whole red chili5 – 6
    • Tomato, diced1 – 2
    • Salt1 teaspoon
    • Red chili powder1 teaspoon
    • Turmeric powder½ teaspoon
    • Garam masala1 teaspoon
    • Yellow lentils, pre- soaked250 grams
    • Masoor lentils, pre-soaked
    • Tamarind pulp3 – 4 tablespoon
    • Wateras per need
    • Green chilies4 – 5
    • Oil2 – 3 tablespoons
    • Whole red chilies4 – 5
    • Cumin seeds1 teaspoon

Preparation

  • In a medium pot, heat oil over medium flame and saute onions until translucent.
  • Add peppercorn, cloves and stir.
  • Add whole red chili, diced tomatoes and mix well.
  • Add salt, red chili powder, turmeric, garam masala and mix.
  • Add soaked yellow lentils, orange masoor lentils and mix well
  • Add tamarind pulp and mix well.
  • Now add water, green chilies, mix, cover the lid and cook for 8 to 10 minutes.
  • Pour the tarka on the daal.
  • Enjoy! Please give us your feedback in the comments below.
 
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