Hyderabadi khatti dal

Tangy soup made from lentils cooked along with tomato and tamarind


  • 1 cup split pigeon pea lentils
  • 3 1/2 tablespoons ghee
  • 1/2 teaspoon cumin seeds
  • 12 curry leaves
  • 8 garlic, finely chopped
  • 3 dry red chilies, kept whole or broken & deseeded
  • salt as required
  • 1 pinch turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder/dhania powder
  • 3 green chilies, chopped or slit
  • 1 tablespoon seedless tamarind soaked in ½ cup water for 30 mins
  • 1 medium tomato
  • 1 pinch asafoetida


  1. Rinse the dal well. Pressure cook the dal with the tomatoes, garlic, ginger and a pinch of turmeric powder, 2.5 cups water for 7-8 whistles or more till the lentils are cooked and mushy. Blend / mash dal till smooth.
  2. Squeeze the pulp from the tamarind directly into its bowl of water. Strain tamarind pulp and add to dal.
  3. Add the green chilies, turmeric, red chili and coriander powder. Stir in the a cup water along with salt.
  4. Heat dal on low flame. Cover and keep the cooked dal aside.
  5. Temper dal with hot oil, fried cumin seeds, dry red chillies, curry leaves and asfoetida.
  6. Serve khatti dal with steamed rice preparation or roti.

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