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.
Servings Prep Time
4ppl 5min
Cook Time
20min
Servings Prep Time
4ppl 5min
Cook Time
20min
Ingredients
Dal-Boiling
Tempering
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.