Khatti Daal
The basic and the ultimate comfort food of Hyderabadis.
Servings Prep Time
8people 45minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
8people 45minutes
Cook Time Passive Time
30minutes 20minutes
Ingredients
For the Tempering
Instructions
  1. In a pressure cooker place the lentils, tomatoes, green chillies, ginger garlic paste, turmeric and salt. Add about two cups of water, keep the weight and cook on high heat for two to three whistles, then reduce and cook for about 15-20 minutes until the lentils are mushy and all other ingredients are well softened.
  2. Meanwhile, soak the tamarind in some water until softened.
  3. Open the pressure cooker and mash the daal with the ‘daal ghotni’ or you can use a potato masher until its a smooth paste.
  4. Sqeeze out the tamarind water and add it to the daal. add more water to the tamarind if there is more pulp left. Add plain water if required to make a thin consistency. This daal is quite watery.
  5. Add the chopped coriander and also drop in the curry leaves bunch tied togehter securely and boil the daal on high heat so the tamarind is well cooked. Adjust seasoning.
  6. Meanwhile heat oil until quite hot and all the tempering ingredients. fry until fragrant taking care not to burn. Immediately add this flavoured oil to the boiled daal and quickly cover. Turn off the heat and let it rest. Stir and mix well before serving.
Recipe Notes

Instead of tamarind you can also add the juice of two or three lemons.

If using amchoor (dry mango) or fresh unripe mango. Add about 2 tbsp of amchoor pieces or 2-3 large slices of unripe mango into the pressure cooker in the beginning.