Hyderabadi Khatti Daal with Garlic Tadka - Soulful South Indian Lentil Curry - Tangy, Spicy & Full of Flavor
Ingredients
Khatti Daal Ingredients:
- Tamarind - 1/2 inch ball
- Masoor Dal - 1 cup
- Tomato - 2 med. (sliced)
- Green Chili - 5 qty (slit)
- Curry Leaves - 3-5 qty
- Ginger Garlic Paste - 1 tsp
- Turmeric - 1/2 tsp
- Ghee - 1 tsp
- Water - 4 cups
- Coriander - 2 Tbsp (chopped)
- Chili Powder - 1 Tbsp
- Salt - to taste
Tempering Ingredients:
- Ghee - 2 Tbsp
- Mustard Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Garlic - 10 qty. (sliced)
- Dried Red Chilies - 3 qty
- Hing - a pinch
- Fresh Curry Leaves - 1 stem
Hyderabadi Khatti Daal is a beloved comfort dish that brings together the bold, tangy flavors of tamarind with the earthiness of masoor dal and the warmth of Indian spices. Often served with steamed rice, this dal is a staple in many Hyderabadi households, known for its signature sourness and a rich tempering of garlic, mustard seeds, cumin, and dried red chilies. It’s a simple yet soulful dish that captures the essence of home cooking—wholesome, flavorful, and deeply satisfying.
Watch our recipe video for step by step instructions on how to make Hyderabadi Khati Daal. Save time with our pressure cooker recipe, or use an Instant Pot! We’ve included demonstrations and pro tips to help you out in the kitchen! For our khatti dal calories and nutrition information, see the recipe card below.
Instructions
How to Make Hyderabadi Khatti Daal:
1) In a small bowl, soak a small ball (1/2 inch size) of Tamarind in 1/2 cup of warm water for 15 minutes. Set aside to prepare a pressure cooker.
2) In a large pressure cooker, add 1 cup masoor dal, 2 medium sliced tomatoes, 5 green chilies (slit), 3-5 fresh curry leaves, 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1 Tbsp chili powder, salt to taste, and 1 tsp ghee.
3) Add 3 cups of water, seal the pressure cooker, and cook for 2-3 whistles.
PRO TIP: Some pressure cookers may take more than 5 whistles. Make sure the daal is cooked well, but not completely mushy.
4) Turn off the heat and allow the pressure to release and cool naturally before removing the lid.
5) Mash the dal slightly with a spoon or potato masher. Be sure to leave unmashed bits as well, it should not be completely smooth.
6) Add 1 Tbsp chopped coriander into the dal and mix well.
7) Next, squeeze the tamarind and pour the tamarind water into the dal.
8) Mix well and boil for 5 minutes or until the raw flavor of tamarind is gone.
PRO TIP: Avoid adding water if you want a thick curry!
9) Continue to boil for 5 more minutes or until the dal turns aromatic while you prepare the tempering.
Tempering for Hyderabadi Khatti Daal:
10) In a small tempering pan, add 2 Tbsp ghee over medium / low heat.
11) Once the ghee is hot, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 10 garlic cloves and 3 dried red chilies.
12) Saute everything until fragrant.
13) Add a pinch of hing into the tempering along with 1 stem of fresh curry leaves.
14) After sputtering for about a minute, pour the hot tempering over the khatti daal and mix well.
15) Serve the daal hot with white rice or a roti of your choice.
16) Enjoy!
Hyderabadi Khatti Daal is a beloved comfort dish that brings together the bold, tangy flavors of tamarind with the earthiness of masoor dal and the warmth of Indian spices. Often served with steamed rice, this dal is a staple in many Hyderabadi households, known for its signature sourness and a rich tempering of garlic, mustard seeds, cumin, and dried red chilies. It’s a simple yet soulful dish that captures the essence of home cooking—wholesome, flavorful, and deeply satisfying.
Watch our recipe video for step by step instructions on how to make Hyderabadi Khati Daal. Save time with our pressure cooker recipe, or use an Instant Pot! We’ve included demonstrations and pro tips to help you out in the kitchen! For our khatti dal calories and nutrition information, see the recipe card below.
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