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Khatti Daal

Khatti Daal

Difficulty: Easy, Cook Time: 45-55 mins, Core Ingredient: Masoor daal, Servings: 4-5, Calories: 210

Description: Originating in South Asia and a main dish in Hyderabadi cuisine, Hyderabadi Khatti Dal is thick, flavorful curry made using masoor dal. Delicious, tangy and seasoned with curry leaves and mustard, the daal is a good accompaniment to plain white rice or chapattis, rotis or lacchas.


1 cup masoor daal

1 tomato

½ tsp. fresh ginger

½ tsp. fresh garlic

½ tsp. turmeric

Red chili powder to taste

Salt to taste

¾ tsp. coriander powder

1 inch by 2 inch block of tamarind (soak in approximately 1 to 1 ½ cups hot water), let cool, rub/mix with hand to remove fiber/pulp from seeds.

For fried garnish (bhagaar):

2 dried red chilies

2 green chilies, slit lengthwise

½ tsp. cumin seeds

3 cloves garlic, chopped

3 to 4 curry leaves


Wash lentils and soak in water for ½ hour. Drain, rinse and add 3 to 4 cups water.

Bring to boil adding all ingredients, except tamarind.

Let it cook, once tender, add 1 cup (or to taste) of tamarind and cook for 10 to 15 minutes, adding water for desired consistency.

Heat oil, adding garnish ingredients, temper for a few seconds and pour on dal.

Mix and serve with white rice.


Will you enjoy Hyderabadi Khatti Daal for a weeknight dinner or weekend lunch?

Must Read: Recipe of Lachha Paratha

A “Chef in Training”, teaching myself how to cook one recipe at a time. I LOVE being in the kitchen and have a great love for good food! I have some amazing taste testers and get a thrill out of perfecting and finding new recipes!

1 Comment

  1. Authentic hyderabadi khatti daal isnt made with masoor daal,it’s a common confusion in Punjab as it is yellow in colour and confused with the original daal used. Arhar daal is the real daal for making khatti daal,try making it with that,u will enjoy it more.( i know this bcz of my father’s hyderabadi background ,it is commonly made in our house )


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