Khatti Dal | Hyderabadi Khatti Dal
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (6)

Khatti Dal | Hyderabadi Khatti Dal

NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 19%
CARBS 30G45% OF CAL
7G FIBER19G OTHER4G TOTAL SUGAR
FAT 13G45% OF CAL
7G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tangy lentil stew from Hyderabad made with split pigeon peas, tomatoes, tamarind, and warm spices. Complex and sour, served as a main course or soup.

mainindiansoupbeansgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup tuvar dal ((tur dal or arhar dal))
  • 2.5 cups water (- for pressure cooking the lentils)
  • ½ cup tomatoes (- chopped or 1 medium-sized tomato)
  • 1 inch ginger (peeled and finely chopped or grated)
  • 2 garlic cloves (medium-sized, grated or crushed or minced)
  • 1 pinch turmeric powder ((ground turmeric))
  • 1 tablespoon tamarind ((seedless), soaked in ½ cup hot water for 20 minutes)
  • 2 to 3 green chilies (chopped or slit - add as required depending on the hotness of the chilies)
  • 1 teaspoon coriander powder ((ground coriander))
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ teaspoon red chili powder (or cayenne pepper)
  • ¾ to 1 cup water (to be added later or add as required)
  • salt (as required)
  • 3 to 4 tablespoon ghee ((clarified butter) or oil)
  • 2 to 3 dried red chilies (- kept whole or broken and deseeded - add as required)
  • 6 to 8 garlic cloves (- small to medium-sized, finely chopped)
  • 12 to 15 curry leaves
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida ((hing))
PREP
20M
SODIUM
321MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.