Khatti Dal | Tangy Lentil Curry | Hyderabadi Khatti Dal

Khatti Dal | Tangy Lentil Curry | Hydrabadi Khatti dal is a delicious recipe for split pigeon or Arhar dal. A Step-by-Step picture recipe. Its tangy flavor comes from raw mango. Tempered with chana dal, dry red chili, mustard seeds, and curry leaves.

It’s called ‘ Khatti Dal’ due to the flavor of raw mangoes added while boiling. Some people add Tamarind instead of Raw mango. But I like raw mango flavor better. I even add a little Jaggery to balance the flavor. But it’s optional. You can alter the amount of raw mango as per preference. If you are ok with too tangy, then add 1 full raw mango plus add a little jaggery to balance if you like.

Served best with Jeera Rice, Chapati, Pilaf, or Parantha.

Other popular Dal / Lentil recipes on the blog:

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2. Dal Makhani/ Makhani Dal- 30 minutes Meal
3. Dal Pakwan-Baked recipe | Sindhi Snack | Low Fat | Vegan
4. Ash Gourd Sambar recipe | Kumblakai Koddel or Sambar
5. Langarwali Dal | Temple Dal | Langar Dal |How to make lentil made at the Indian Temples

Served best with :

1. Vegetable Pilaf | Veg Pulao in a Cooker – Ready in 15 minutes
2. Black pepper rice/Pilaf -Kali Mirch
3. Kathal Biryani | Jackfruit Biryani
4. Cucumber Raita recipe | Kheera Raita recipe
5. Aloo Raita | Perfect Indian condiment
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7. Jackfruit Curry | Kathal Curry | Kathal Ki Sabzi
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Khatti Dal | Tangy Lentil Curry | Hyderabadi Khatti Dal

A delicious Dal recipe made with Arhar dal/Split pigeon lentil. Khatti dal gets its name from 'Khatti' meaning 'Tangy' flavor, which it gets from raw mangoes. Beautiful flavors and tempered with spices. Served best with rice, pilaf, or roti.

Course Dinner, Lunch, Main Dish, side dish

Cuisine hyderabadi, mughlai, north indian

Keyword Arhar dal, Dal, gluten free, Raw Mango

Servings 4 ppl

Prep Time 5 min

Cook Time 20 min

Ingredients

Dal-Boiling

• 150 gms Arhar Dal/ Tuvar Dal
• 1 tbsp ginger / ginger paste
• 3-4 tbsp Raw mango grated 1 whole raw mango peeled and grated
• 1 tsp salt
• 1/2 tsp haldi/turmeric powder

Tempering

• 2 Dry red chilies
• 1 tsp mustard seeds
• 1 tsp chana dal/ split gram lentil Bhuni chana dal/ roasted
• 1 green chili slit optional
• 1/2 tsp Gur Jaggery optional
• 1 tsp Kashmiri red chili powder
• 1/2 tsp Asafoetida /Hing
• 6-7 Kadi patta /curry leaves
• 5 small samber onions baby onions
• 1 medium chopped tomato
• 1 tbsp Desi Ghee/ Clarified Butter
• 1/2 tsp chopped garlic optional

Instructions

Dal- Boiling

1. I have pressure cooked the dal. But you may cook in a pan. It just takes more time. In a pressure cooker add washed dal, salt, haldi, grated raw mango and ginger (chopped / paste).
2. Cover the lid, and put on high flame for 1 whistle. Then simmer and cook for 2 more whistles.. Close the flame and rest until steam releases.
3. Pour the dal in the serving bowl ( make tempering and pour over this dal).

Tempering

1. Heat ghee. Add mustard seeds, garlic, dry red chili, chana dal, curry leaves, and let them splutter a bit.
2. Add onions and cook until golden brown.
3. Add tomatoes and cook for 2 min till soft and add a pinch of salt and red chili powder and hing.
4. Saute for 1-2 seconds, then pour it over the dal.
5. Serve hot.