Hyderabadi Khatti Daal Recipe

Cooking Directions

• STEP 1.Wash and soak the split pigeon peas for 30 minutes.
• STEP 2.Pressure cook the soaked lentils with water, turmeric powder, and salt.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies.
• STEP 4.Add chopped onions, ginger-garlic paste, and sauté until golden brown.
• STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, and cook until the tomatoes are soft.
• STEP 6.Add the cooked lentils to the pan and mix well.
• STEP 7.Add tamarind pulp, jaggery, and adjust the consistency with water.
• STEP 8.Simmer for 10-15 minutes, garnish with coriander leaves, and serve hot.

Cooking Tips

• Soaking the lentils helps in faster cooking and better digestion.
• Adjust the amount of tamarind pulp and jaggery according to your taste preference.
• You can add a tempering of ghee, mustard seeds, and red chili powder for extra flavor.

Storage and Serving

• Hyderabadi Khatti Daal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the daal on the stovetop or in the microwave before serving.
• Serve it with steamed rice, roti, or naan for a complete meal.