A tangy tomato tamarind khatti dal generally made in every Hyderabadi Muslim household and eaten along with rice and kababs...
1.Dal can be soaked for a while inorder to get it tenderised/soft quickly. This dal recipe is good for winters as it is little watery and tangy.
2.In order to make it good for winters one can add black pepper powder while boiling as it gives us the warmth.
3.In order to cook the dal faster add a tsp of oil to tenderize it quickly.
4.Here, in this recipe I have added finely sliced onions and garlic cloves to enhance the flavor of tempering and to give aroma however, they can be skipped as they are not added in a traditional hyderabadi khatti dal.
5.Some Hyderabadi khatti dals are made by adding ginger garlic paste while tenderizing the dal and it is optional and can be preferred if one is willing to add.