Guide to Make Hyderabadi Khatti Daal

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, hyderabadi khatti daal. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Hyderabadi Khatti Daal is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Hyderabadi Khatti Daal is something that I have loved my entire life. They’re fine and they look fantastic.

Recipe of Hyderabadi Khatti Daal

To begin with this recipe, we have to prepare a few ingredients. You can cook hyderabadi khatti daal using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Hyderabadi Khatti Daal:

1. Get 11/2 cups Pigeon Pea Lentils or Tuvar Daal
2. Take 1 tbsp Red chilli powder
3. Get 1 tsp Ginger garlic paste
4. Make ready 1/2 tsp Turmeric powder
5. Prepare 3-4 Green Chillies slit
6. Prepare 1 tbsp Salt
7. Take 4-5 Tomatoes finely chopped
8. Get 1/4 cup Tamarind
9. Take for the tempering
10. Prepare 3 tbsp Oil
11. Take 1 tbsp Cumin seeds
12. Prepare 3-4 Garlic cloves sliced
13. Make ready 3-4 Dry Red chillies
14. Get 2-3 Sprigs Curry Leaves
15. Prepare 1/4 cup Coriander Leaves finely chopped

Instructions

Steps to make Hyderabadi Khatti Daal:

1. The most important thing to take note of is to soak both the Lentils and the Tamarind in enough for atleast an hour. Alternatively if you wish to quicken the process, you can boil Tamarind for about 3-4 minutes. Let it cool down before you squeeze the juice out. Keep it aside.
2. Now add rest of the ingredients to a Pressure cooker except those listed under tempering and Tamarind water. Cook for 6-7 whistles or until done. Also add half of the Curry Leaves. Let the steam settle down on it's own before opening the lid of the cooker. After opening, add Tamarind water and let it boil for a few minutes until the raw smell of the Tamarind fades away.
3. Adjust the consistency accordingly. Though it's semi thick. Neither too thick nor too watery. Adjust Salt too as required. And finally add the tempering. Tempering is a must and the quantity of Oil should be more. Otherwise Khatti Daal won't taste good. Be generous in doing so. But do not add too much of it either. Garnish with finely chopped Coriander Leaves. Serve it hot with your favourite side dishes and relish it's awesome taste and flavour. Enjoy!

As simple as that Steps to Prepare Hyderabadi Khatti Daal

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