Hyderabadi Khatti Daal Recipe – Tangy Lentil Curry Loved Across Generations

Pulses are an integral part of Indian cuisine. Hyderabad's very renowned Khatti Daal is one recipe worth giving a try. Simple to make and loved by all ages. It would not be wrong to say “Hyderabadis have khatti daal running through their veins.”

Let's start! And within no time you will be at the table enjoying your meal—be it breakfast, lunch, or dinner.

Hyderabadi Khatti Daal Recipe

• Preparation time: 5 mins
• Cooking time: 15–20 mins
• Servings: 5

Ingredients:

• 1 cup Tuvar (pigeon pea) or Masoor (red lentil), washed
• Salt, to taste
• Turmeric, ¼ tsp
• Red chilli powder, to taste
• Garlic cloves, 3–4
• Tomato, 1 medium-sized
• Green chillies, 3–4
• Tamarind (small lemon-sized ball, soaked in water)

Tempering:

• Oil, 50 ml
• Cumin seeds, 1½ tbsp
• Mustard seeds, ½ tbsp
• Garlic cloves, 1–2 small-sized
• Whole dry red chilli, 1–2
• Curry leaves

Method of Preparation:

1. Pressure cook daal, garlic cloves, tomatoes, and powdered spices (salt, turmeric, and red chilli) until soft and mushy.
2. Blend to a smooth paste using a daal masher (buy here).
3. Add tamarind water and squeeze well.
4. Add green chillies and bring to a boil.
5. Boil for 3 minutes.
6. Temper the daal with oil, cumin seeds, mustard seeds, garlic cloves, curry leaves, and whole dry red chilli.
7. Garnish with coriander and serve hot with rice or chapati.

Tips:

• Using a 1:1 ratio of pigeon pea and lentil gives a good texture.
• Adjust spice levels to taste.