Dal seems to be a modest and a regular curry in every household. But not anymore, I mean dal is not a regular curry. In this limitless, and infinite world of food websites, there are countless versions of dal recipes. But for me, it has always been my comfort food, and no version can beat the dal made by a mother I would always like to come back to my mother, sit with her, and have a comforting ‘dal chawal’ made by her.
Hyderabadi Khatti Dal
Ingredients
- ¾ cup toor dal / arhar / pigeon pea lentil
- 1 large ripe tomato
- 2 green chilies
- 6 curry leaves
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp ginger & garlic paste
- ¼ cup soaked tamarind juice or 1 tbsp tamarind pulp
- 2 tbsp ghee
- 1 tsp salt
- ¼ cup chopped coriander leaves for garnishing.
For tempering (Tadka)
- 1 tsp whole cumin
- 2 dry red chilies
- 2 sliced garlic
- 2 tbsp cooking oil
Instructions
- In a pressure cooker, cook together 3/4 cup toor dal, 1 large chopped tomato, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp ginger & garlic paste, 2 tbsp ghee, and salt. Cook for 15 to 20 minutes.
- Pour the cooked dal into a saucepan and bring to a boil along with green chilies, curry leaves, and tamarind juice. Adjust the salt, chilies, and sourness according to your taste. Cook for 2 minutes and remove from heat.
For tempering (Tadka)
- Heat 2 tbsp oil in a small pan and add sliced garlic, 1 tsp whole cumin, and dry red chilies. When they get aromatic and slightly change color, remove from heat and pour into the dal.
- Garnish with coriander leaves.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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