Hyderabadi Khatti Dal
Hyderabadi Khatti daal is the most popular daal made with masoor daal. It owes its popularity to a tangy, and slightly salty taste. When served hot (what we call 'garam, garam') with white rice and ghee( clarified butter), as a side, it is an exotic treat. For many millions in India this daal is a staple. It is eaten in quantities with rice or roti (Indian bread) and it constitutes a popular options for any meal. Also for many a households, rich or poor alike, it is a menu item almost everyday of the week. For us it is a regular lunch item. This iconic daal, while it is a cinch to make, it is extremely affordable. Here is a recipe for khatti daal which can also be made in several different varieties by adding vegetables of your choice to it. I will dedicate some of my future posts to share various recipes with or without vegetables from different parts of India.
Ingredients
Daal Ingredients:
- 1 cup masoor daal
- 2 cups water (divided)
- 1 teaspoon ginger/garlic paste
- 1 scant teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 ½ teaspoon salt
- 4 or 5 curry leaves
- 4 small green chilies
- a few leaves cilantro
- 2 tablespoons lemon juice
For Thadka or tempering:
- 1/4 cup olive oil or oil at hand
- 1 teaspoon cumin seeds
- 4 dried red chilies
Instructions
- Wash and drain dal and put in a pressure cooker, or a regular heavy saucepan.
- Add enough water to cover daal, and add chili powder, turmertic ginger/garlic paste,and salt.
- Cover and cook until very soft. If using pressure cooker, use the direction for its use. if using a regular saucepan, cook until very soft. It takes 15 to 20 minutes or until it gets really soft, especially masoor daal is very quick to cook.
- Cooked daal is very soft, use blender or immersion blender to blend to a smooth gravy by adding 1½ cup water. sometime you will need more or less water. Use your judgment and personal preference as to how thin or thick you want daal to be( there should be a line between thin and thick, this daal when served has gravy somewhere between very thin and very thick) . A few tries, and tasting will make you an expert on that (remember, practice makes perfect!).
- Add curry leaves, green chilies, and a few cilantro leaves, and continue to simmer for 5 minutes.
- Add lemon juice. Add lemon juice in installments to prevent it from getting too sour. If not sour enough for your taste, you can always add a little more. Everyone's palate is different, and is developed for slight nuances in food. The key is to check frequently for your own taste, when you are adding seasoning. Lemon is a must addition in this dish.(My mother always told me to add a hint of lemon juice to almost every dish, sweet or savory. She said that it changes the whole flavor profile.) Let daal simmer for 10 to 15 minutes.
- Meanwhile, heat oil in a small saucepan.. Add cumin seeds to the hot oil and let them brown slightly, followed by dried red chili. Shake or stir the pan to get them evenly browned. There is a very thin line between browning and burning. So baby-sit the process.
- Once the oil is ready, Transfer the simmering daal into an appropriate sized serving bowl, and pour the spiced oil over the daal. Gently mix and serve with white rice or any combination of vegetarian or non-vegetarian meal. Enjoy!