While the rest of India has their quintessential daal and roti, you will find a hyderabadi relishing the favourite comfort food – khatti daal and chawal. This daal serves not only as the ultimate accompaniment for dry meat preparations like shaami kabab, tala huwa gosht or pathar ka gosht, but is also a favourite for friday afternoon meals and the most craved for food (just daal and chawal) after days of bingeing on dawat ka khana like during weddings or festivals.
The khatta (sourness) of this daal is so important that you will find the hyderabadi’s calling the daal without this sour element as meethi (sweet) daal although there is nothing sweet in it. The source of this sourness? yes you guessed it right.. its preferably the all important imli (tamarind) but there are also other ingredients used though on a lesser basis, like lemon, amchur, or karonde.
Enjoy it simply with warm boiled rice and a dollop of ghee or add whatever dry curry you like ranging from sabzi to shaami kababs.