Khatti Daal

Khatti daal is Hyderabad's beloved sour lentil curry: masoor dal cooked soft and silky, sharpened with tamarind, and finished with a sizzling garlic and red chilli tempering. It is humble, tangy, and utterly comforting with rice and a dollop of ghee.

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Servings

4 servings

Calories

260

Ingredients

• 1 cup masoor dal (red lentils), rinsed
• 2 tablespoons tamarind pulp
• 1 onion, sliced
• 2 tomatoes, chopped
• 3 garlic cloves, sliced
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 2 dried red chillies
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 tablespoons oil or ghee
• Salt, to taste
• Fresh coriander, to garnish
• Steamed rice, to serve

Instructions

1. Boil the lentils with turmeric and 3 cups of water for 20 minutes until completely soft, then whisk until smooth.
2. Stir in the tomatoes and tamarind pulp and simmer for 5 minutes.
3. Heat the oil or ghee in a small pan and add the cumin and mustard seeds.
4. When they crackle, add the garlic and dried red chillies and fry until the garlic turns golden.
5. Pour the hot tempering over the dal — it should sizzle — and stir it in.
6. Season with salt, garnish with coriander, and serve with steamed rice.

Pro tips

• Cook the dal until it is completely soft; a smooth dal is the goal.
• Add the tempering while it is still sizzling hot so the flavors bloom.
• Adjust the tamarind to taste — some like it gently sour, others very tangy.

Frequently asked questions