Best 2 Hyderabadi Khatti Dal Mango Lentil Curry From The Indian State Recipes

Hyderabadi Khatti Dal is a flavorful and tangy lentil curry that originated in the vibrant city of Hyderabad, the capital of the Indian state of Telangana. The dish's history is rooted in the culinary traditions of the Deccan region of India and reflects the unique blend of flavors that characterize the Hyderabadi cuisine. The name "Khatti Dal" translates to "sour lentils" and aptly describes the balance between tanginess and comforting warmth. This mouthwatering curry has gained immense popularity over the years, captivating taste buds with its bold mix of spices and the perfect tang from tamarind.

Here are our top 2 tried and tested recipes!

HYDERABADI KHATTI DAL (MANGO LENTIL CURRY FROM THE INDIAN STATE,

Hyderabadi Khatti Dal (Mango Lentil Curry from the Indian state, image

A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

250 g yellow lentils, cleaned,washed and drained (Toovar dal)
2 raw mangoes, peeled,de-seeded and chopped
3 tomatoes, peeled and chopped
3 -5 fresh curry leaves
100 g fresh coriander leaves
2 pinches turmeric powder
4 cloves garlic
2 teaspoons red chili powder
salt
3 tablespoons oil
2 teaspoons cumin seeds
1 teaspoon mustard seeds
5 green chilies

Steps:

Put the first three ingredients in a pressure cooker.
Pressure cook for upto 2-3 whistles.
Remove from flame and let out the steam.
Mix the cooked lentils with water using a wooden spoon.
Boil the mixture for 5 minutes.
Heat oil in a pan.
Add cumin seeds and mustard seeds.
Allow to splutter.
Once they stop spluttering, add curry leaves.
Stir-fry until fragrant.
Add garlic and stir-fry until the raw smell is gone.
Mix in the red chilli and turmeric powders and the corriander leaves.
Fry till it turns slightly brown.
Pour over the boiled lentils.
Serve hot over cooked white rice.
Enjoy a hearty lunch!

KHATTI DAL, HYDERABAD-STYLE

Khatti Dal, Hyderabad-Style image

Julie Sahni is an architect by training, but while teaching Indian cooking on the side, she was "discovered" in 1974 and written about in The Times by Florence Fabricant. She has since become a well-known author of Indian cookbooks. In 2012, she taught Mark Bittman how to make several different kinds of dal, including this one. Carefully follow instructions for the tadka - heated ghee or oil and spices. It is the finishing touch, unparalleled in its brilliance and simplicity, and pairing the correct tadka with its designated dal is if not critical then at least desirable. To make it, you take ghee or oil and heat it with seeds, spices and, usually, some kind of onions, often to a degree that other cuisines might consider "overcooked." The tadka is poured into the dal just before serving, and the whole thing explodes with fragrance and flavor.

Provided by Mark Bittman

Categories dinner, quick, weekday, main course

Time 30m

Yield About 4 servings

Number Of Ingredients 10

Ingredients

1 cup yellow lentils (toor dal)
1 1/2 teaspoons turmeric
1 teaspoon green chili or jalapeño, seeded and minced
1 1/2 teaspoons salt
1/4 teaspoon tamarind concentrate dissolved in 1/4 cup water (or 1 1/2 tablespoons fresh lime juice)
2 tablespoons sunflower or safflower oil, or other neutral oil
1 teaspoon mustard seeds
1 teaspoon minced garlic
12 curry leaves (optional)
3 tablespoons chopped fresh cilantro

Steps:

Combine the dal, turmeric, chili, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
Add the tamarind concentrate and 1/2 cup additional water, and let bubble for another minute. Turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, if you're using them. Cover the pan (to prevent spattering) and cook for about 10 seconds, allowing flavors to meld.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 141 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use ripe and flavorful tomatoes for a tangy and delicious curry. Look for tomatoes that are deep red in color and have no blemishes.
If you don't have tamarind paste, you can use lemon juice or vinegar as a souring agent. Start with a small amount and add more to taste.
Adjust the amount of red chili powder according to your preferred spice level. For a milder curry, use 1 teaspoon or less.
If you want a thicker curry, add 1 tablespoon of cornstarch or flour to the yogurt mixture before adding it to the pot.
Serve Hyderabadi Khatti Dal with steamed rice, roti, or naan. It also pairs well with papadum or achar (pickle).

Conclusion:

Hyderabadi Khatti Dal is a delicious and flavorful curry that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The combination of tomatoes, tamarind, and yogurt creates a tangy and creamy sauce that is sure to please everyone at the table. So next time you're looking for a new and exciting curry recipe, give Hyderabadi Khatti Dal a try. You won't be disappointed!