Name: Khatti Dal- Hyderabadi Tangy Lentil Curry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup Toor dal (yellow lentils); 4 cups Water; 1½ tsp Turmeric; 1 small Green chili, seeded and minced (jalapeno OK); 2 tsp Salt; ¼ tsp Tamarind concentrate in ¼ water (1½ tbsp lime juice OK); 2 tbsp Vegetable oil; 1 tsp Mustard seeds; 1 tsp Garlic, minced; 12 Curry leaves (optional); 3 tbsp Cilantro, chopped

The word ‘khatti‘ translates to ‘sour’ in English. This creamy dish highlights one of the most distinctive ingredients of the region’s cuisine- tamarind. Tamarind comes from the pods of a tree grown in the more tropical areas of Asia. The pulp and seeds are diluted in water and used much like vinegar to impart a slightly tangy and sour taste to cooked dishes. Tamarind concentrate eliminates soaking and is easily found online and in Asian grocery markets. Although the dal has a subtle sour taste, it is surprisingly tasty. Khatti dal is a lentil recipe that’s made from split pigeon peas and is exceptionally popular in Hyderabad.

Indian hyderabadi Khatti Dal Tangy Lentil Curry

Khatti Dal- Hyderabadi Tangy Lentil Curry

The sourness of this dish comes from the use of tamarind. The dish is creamy, smooth, flavorful and sour. This Hyderabadi recipe goes well with rice and roti or naan.

5 from 1 vote

Print Pin

Course: Lunch, Main Course

Cuisine: Indian, South Indian

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings:

Author: My Hungry Traveler

Equipment

large saucepan
Small skillet
Immersion blender or food processor

Ingredients

1 cup Toor dal (yellow lentils)
4 cups Water
1½ tsp Turmeric
1 small Green chili, seeded and minced (jalapeno OK)
2 tsp Salt
¼ tsp Tamarind concentrate in ¼ water (1½ tbsp lime juice OK)
2 tbsp Vegetable oil
1 tsp Mustard seeds
1 tsp Garlic, minced
12 Curry leaves (optional)
3 tbsp Cilantro, chopped

US Customary – Metric

Instructions

In a large saucepan, bring lentils, turmeric, chili, and water to a boil. Reduce heat so mixture bubbles steadily and cook uncovered for 25 minutes.
Mix in tamarind liquid and an additional ½ cup of water. Let bubble for an additional minute. Remove from heat and puree the dal with an immersion blender, food processor, or blender for 1 minute to make dal saucy but not soupy.
Make spice mix by heating oil in a small pan over high heat. Add mustard seeds, cover, and let sputter for 30 seconds. When popping begins to subside, add garlic and cook, uncovered, for 15 seconds to lightly brown. Add curry leaves, if using, cover and cook another 10-15 seconds.
Add spice mix into saucepan with dal and stir to combine. Transfer to a serving bowl, sprinkle top with cilantro, and serve hot.