Hyderabadi khatti dal is a thick, tangy flavourful curry.

Highlights

Hyderabadi delicacies is thought for its wealthy, flavourful dishes.Hyderabadi biryani and haleem are among the hottest dishes.Do that tangy Hyderabadi khatti dal at dwelling for a tasty meal.

Once we speak about Hyderabadi meals, the highly regarded and ever-favourite Hyderabadi biryani involves thoughts. However, Hyderabadi delicacies is rather more than simply biryani and haleem. The meals is predominantly Mughlai, but it surely imbues parts of Persian, Turkish and Arabic meals tradition as properly. It is no marvel, the meals of Hyderabad is so delectable with a string of flavours and meals traditions coming collectively in all its meals. When you love Hyderabadi biryani, we’re certain you may love Hyderabadi khatti dal too. 

‘Khatti’ interprets to ‘bitter’. So it goes with out saying that this dal is a bitter, tangy thick curry made with Masoor dal or Toor dal aslso referred to as Arhar dal. This dal is so scrumptious that it traversed via the boundaries of its origin metropolis and is now a well-liked dal eaten in different states like Andhra Pradesh too. Khatti dal is made with tamarind (imly) which brings a deep-set flavour to the dish. Fascinating, is not it? So with out additional ado, we are going to share a simple recipe of Hyderabadi khatti dal that you need to strive at dwelling.

(Additionally Learn: Attempt This Panchratna Dal Recipe At Residence)

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Toor dal or arhar dal is used to make Hyderabadi khatti dal. 

Hyderabadi Khatti Dal Recipe – 

Substances –
Half cup toor dal or arhar dal
Half cup tomatoes, chopped
1 tbsp oil of your selection
Salt to style
Half tsp turmeric powder
Half tsp ginger garlic paste
Half tsp pink chilli powder
2 inexperienced chillies, chopped
2 small tamarinds, soaked in water
For the seasoning – 
1 tsp ghee (clarified butter)
Half teaspoon mustard seeds
three garlic cloves, chopped
Half tsp cumin seeds
2 dry pink chillies
5 curry leaves
Technique – 
Warmth oil in a strain cooker and saute tomatoes together with turmeric powder, salt, ginger-garlic paste, pink chilli powder and inexperienced chillies. 
As soon as the tomatoes wilt, add toor dal and cook dinner it in a few whistles. 
When the dal is cooked, open the lid of strain cooker after releasing the steam. Add tamarind water. 
Now put together the tempering by first heating some ghee in a small pan. Add mustard seeds and wait until they crackle.
Then add cumin seeds and garlic and fry until they releases aroma and switch brown. Then add pink chillies and curry leaves and allow them to cook dinner for half a minute. 
Pour the tempering over the dal and serve.
Tip: You possibly can garnish the dal with recent coriander leaves to reinforce its style.

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This dal goes properly with rice, roti or you might even pair it together with your favorite Hyderabadi Biryani!
 

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