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4.75 from 4 votes

Khatti Dal Recipe Hyderabadi, Hyderabadi Khatti Daal

A tangy tomato tamarind khatti dal generally made in every Hyderabadi Muslim household and eaten along with rice and kababs...
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dal
Cuisine: Hyderabadi
Servings: 5
Calories: 310kcal
Author: Asiya


For pressure cooking the dal:

  • 1 cup Toor dal/toovar dal/pigeon pea yellow lentils washed
  • 1 tsp turmeric powder/haldi
  • 3-4 slit green chillies
  • 3-4 to matoes finely chopped
  • 1 glass of water
  • 1 tsp red chilli powder
  • one small lemon sized tamarind extracted pulp

For boiling the dal:

  • salt - to taste
  • 1 tsp roasted coriander seeds powder
  • 1 tbsp fresh coriander leaves
  • 6-7 curry leaves
  • 2 slit green chillies

For tempering/tadka:

  • 1 tsp cumin seeds jeera
  • 1 tsp mustard seeds rai
  • 1 medium size onion finely sliced
  • 1-2 garlic cloves
  • 2-3 dried red chillies
  • 10-15 curry leaves


For pressure cooking the dal:

  • Add toor dal in a pressure cooker, add water, turmeric powder, green chillies, chopped tomatoes and pressure cook on sim flame for around 15 minutes or until dal gets tender.
  • After the dal is cooked, reduce the steam of the cooker, mash the dal into a thin fine paste.
  • Add red chilli powder and mash it well.
  • Add tamarind extracted pulp to the mashed dal , stir it well.

For boiling the dal:

  • Add salt as per taste and add roasted coriander seeds powder.
  • Add green chillies, add curry leaves, add fresh coriander leaves and bring it to a boil and keep aside.

For tempering/tadka:

  • Heat oil in a tadka pan.
  • Add mustard seeds and cumin seeds, let them begin to pop up.
  • Add finely sliced onions and cook till they turn slightly pinkish.
  • Add garlic cloves and stir well.
  • Add dried red chillies , stir well for few seconds.
  • Add curry leaves and allow them to crackle.
  • Add the tempering to the dal.
  • Garnish with finely chopped coriander leaves.


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.


Calories: 310kcal
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