Khatti dal
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Toor dal soured with tamarind and tomato and tempered with garlic, red chillies and curry leaves; an everyday Hyderabadi dal.
Region: Hyderabad, TelanganaOccasion: Everyday mealsTime: 35 minServes: 4Vegetarian
Ingredients
- 1 cup toor dal
- 1 tomato, chopped
- 2 green chillies, slit
- ½ tsp turmeric, 1 tsp red chilli powder
- Tamarind the size of a small lime, soaked in ½ cup water
- For tempering: 2 tbsp ghee or oil, 1 tsp cumin, 3 dry red chillies, 6 garlic cloves (crushed), a sprig of curry leaves, a pinch of hing
- Coriander leaves, salt to taste
Method
- Pressure-cook the dal with tomato, green chillies, turmeric and 3 cups water until very soft. Mash well.
- Add the tamarind water, chilli powder and salt. Simmer for 8–10 minutes, adding water to get a pouring consistency.
- Heat ghee or oil and add cumin, red chillies, garlic, curry leaves and hing. Fry until the garlic is golden.
- Pour the tempering into the dal, cover for a minute, then garnish with coriander.
- Serve with plain rice, bagara khana or khichdi.
History
Sour dals made with tamarind are common in Telangana homes; the Hyderabadi version is known for its garlic-heavy tempering.
Significance
Khatti dal with rice is a daily comfort meal and is also part of the traditional khichdi-khatta breakfast.