Hyderabadi Khatti Dal | Sour Tamarind Toor Dal with Garlic Tadka
Hyderabadi Khatti Dal Hyderabadi Khatti Dal is a tangy, spicy sour dal from Hyderabad, made with toor dal, ripe tomatoes and a generous splash of tamarind extract.
At first glance it looks like Andhra style pappu charu, but it is not. Think of it as a cousin brother to pappu charu and a younger brother of everyday dal: thicker than a rasam, tangier than a regular dal. The soul of this khatti dal recipe is the tadka. Dry red chilies and cumin are fried in plenty of oil until they turn dark and splutter, then loads of garlic pods are roasted to golden and poured over the simmering dal. That smoky garlic tadka is what makes Hyderabadi khatti dal so irresistible. Serve this sour tamarind dal with hot rice and a spoon of ghee for a simple, comforting meal.
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Tips
The tadka is the most crucial step:
Let the dry chilies darken and the cumin splutter and change colour before adding the hing and garlic. This deep, roasted flavour is the signature of khatti dal.
Be generous with oil and garlic:
The tadka is made with lots of oil and 12-15 garlic pods. Fry the garlic slowly until golden so it turns sweet and nutty, not burnt.
Mash the dal well:
A smooth, well mashed toor dal blends evenly with the tamarind extract and gives the khatti dal its silky body.
Boil after adding tamarind:
Simmering for 15-18 minutes cooks out the raw taste of tamarind and lets the sour and spicy flavours come together.
Make it your way:
This version has no onion or drumstick, but you can add sliced onion, drumstick pieces or kaddu (pumpkin) for a heartier dal.
Hyderabadi Khatti Dal | Sour Tamarind Toor Dal with Garlic Tadka - Recipe Video
Hyderabadi Khatti Dal | Sour Tamarind Toor Dal with Garlic Tadka
Ingredients
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For cooking the dal
- Toor dal (tovar dal), soaked for 1 hour
- 1/4 tsp turmeric
- 3 green chilies, slit
- 3-4 ripe tomatoes
- 1 1/2 - 2 tbsp chili powder
- 1 tsp oil
- 3 1/2 cups water
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For the khatti dal
- 60 gms tamarind, soaked
- 1 1/2 cups hot water
- Salt
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For the garlic tadka
- 6-7 tbsp oil
- 1 tsp mustard seeds
- 3 dry red chilies
- 1/2 tbsp cumin
- 1/8 tsp hing
- 12-15 garlic pods
- Coriander leaves, chopped
Instructions
- Soak 60 gms tamarind in water and keep aside.
- In a pressure cooker, add the toor dal soaked for 1 hour, 1/4 tsp turmeric, 3 slit green chilies, 3-4 ripe tomatoes, 1 1/2 - 2 tbsp chili powder, 1 tsp oil and 3 1/2 cups water. Cover and pressure cook for 3-4 whistles on medium flame.
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Let the steam release naturally. Open the cooker and mash the dal well until smooth.
- Squeeze the soaked tamarind to extract the pulp and pour the tamarind extract into the dal.
- Add 1 1/2 cups hot water. Taste and adjust salt and spices. Boil on medium flame for 15-18 minutes.
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Heat 6-7 tbsp oil in a pan. Add 1 tsp mustard seeds and 3 dry red chilies. Fry until the chilies darken.
- Add 1/2 tbsp cumin and let it splutter and change colour. Add 1/8 tsp hing.
- Add 12-15 garlic pods and fry until golden.
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Pour the hot garlic tadka into the khatti dal and let it boil for 2 minutes.
- Sprinkle chopped coriander leaves. Your Hyderabadi Khatti Dal is ready. Enjoy it with hot rice.
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