Hyderabadi khatti dal is a thick, tangy flavourful curry.
After we speak about Hyderabadi meals, the extremely popular and ever-favourite Hyderabadi biryani involves thoughts. However, Hyderabadi delicacies is rather more than simply biryani and haleem. The meals is predominantly Mughlai, nevertheless it imbues parts of Persian, Turkish and Arabic meals tradition as nicely. It is no marvel, the meals of Hyderabad is so delectable with a string of flavours and meals traditions coming collectively in all its meals. Should you love Hyderabadi biryani, we’re positive you may love Hyderabadi khatti dal too.
‘Khatti’ interprets to ‘bitter’. So it goes with out saying that this dal is a bitter, tangy thick curry made with Masoor dal or Toor dal aslso often called Arhar dal. This dal is so scrumptious that it traversed by the boundaries of its origin metropolis and is now a preferred dal eaten in different states like Andhra Pradesh too. Khatti dal is made with tamarind (imly) which brings a deep-set flavour to the dish. Fascinating, is not it? So with out additional ado, we’ll share a simple recipe of Hyderabadi khatti dal that you should attempt at residence.
(Additionally Learn: Strive This Panchratna Dal Recipe At Residence)
Hyderabadi Khatti Dal Recipe –
Half cup toor dal or arhar dal
Half cup tomatoes, chopped
1 tbsp oil of your selection
Salt to style
Half tsp turmeric powder
Half tsp ginger garlic paste
Half tsp purple chilli powder
2 inexperienced chillies, chopped
2 small tamarinds, soaked in water
For the seasoning –
1 tsp ghee (clarified butter)
Half teaspoon mustard seeds
three garlic cloves, chopped
Half tsp cumin seeds
2 dry purple chillies
5 curry leaves
Warmth oil in a stress cooker and saute tomatoes together with turmeric powder, salt, ginger-garlic paste, purple chilli powder and inexperienced chillies.
As soon as the tomatoes wilt, add toor dal and prepare dinner it in a few whistles.
When the dal is cooked, open the lid of stress cooker after releasing the steam. Add tamarind water.
Now put together the tempering by first heating some ghee in a small pan. Add mustard seeds and wait until they crackle.
Then add cumin seeds and garlic and fry until they releases aroma and switch brown. Then add purple chillies and curry leaves and allow them to prepare dinner for half a minute.
Pour the tempering over the dal and serve.
Tip: You may garnish the dal with recent coriander leaves to boost its style.
This dal goes nicely with rice, roti or you can even pair it along with your favorite Hyderabadi Biryani!
About Neha GroverLove for studying roused her writing instincts. Neha is responsible of getting a deep-set fixation with something caffeinated. When she will not be pouring out her nest of ideas onto the display, you may see her studying whereas sipping on espresso.