Hyderabadi Khatti Dal

Ingredients

• 200 g toor dal (soaked)
• 4 tomatoes (chopped)
• 2 green chilies (slit)
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp salt (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp ginger garlic paste
• 2 cup water
• garlic (cloves, peeled)
• coriander leaves (freshly chopped for garnish)

Steps

1. 1

   In a pressure cooker, combine the soaked toor dal, chopped tomatoes, green chilies, ginger garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and water.

2. 2

   Pressure cook the mixture for 3-4 whistles or until the dal is completely soft and cooked through.

3. 3

   Once the pressure releases, whisk the dal until smooth and creamy.

4. 4

   In a separate small pan, prepare a tadka (tempering) by heating oil and sautéing the garlic cloves until golden brown, then pour this over the cooked dal.

5. 5

   Garnish with freshly chopped coriander leaves and serve hot with steamed rice.

Notes

Khatti Dal is traditionally tangy; if your tomatoes are not acidic enough, you may add a small amount of tamarind extract or lemon juice to achieve the signature 'khatti' (sour) flavor.

Nutrition per serving

• main
• vegetarian
• gluten-free
• stew
• dal
• comfort food
• lunch