Hyderabadi Khatti Masoor Daal

Name: How to cook Hyderabadi Khatti Masoor Daal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Khatti Masoor Daal

#cookpadindia #everydaycooking #easy A very famous Lentil recipe from Hyderabad Deccan. In this variation, I have used Red Lentils or Masoor Daal instead of the usual Pigeon Pea Lentils or Toor Daal. We as children used to fight over it and would lick the handi spotlessly clean, snatching it from our siblings hands and then would rejoice after grabbing it to taste the delicious remains of whatever is leftover of it in the handi.

Ingredient

Food ration :

5-6 servings

Cooking time :

35-40 minutes

1 1/2 cups

Red Lentils or Masoor Daal

1 tsp

Ginger garlic paste

1/2 tsp

Turmeric powder

2 tsp

Red Chilli powder

4-5

Tomatoes chopped

3-4

Green Chillies slit

2 Sprigs

Curry Leaves

small bunch chopped Coriander Leaves

2-3 tbsp

Oil

2 tsp

Cumin Seeds

2-3

Dry Red Chillies

3-4

Garlic Cloves crushed

Cooking instructions

* Step 1

First of all it is important to soak the dal at least for an hour or two. Meanwhile wash the tamarind and soak it in enough water for 15 to 20 minutes. Alternatively one can add hot water to it to quicken the process.

* Step 2

Pressure cook this soaked dal with 2 cups of water for 7 -8 whistles adding the ginger garlic paste, salt, chilli powder, turmeric and the chopped tomatoes as well.

* Step 3

Transfer this cooked dal into a cooking pot after the pressure settles down. Squeeze out the tamarind juice and add it into the pot with the dal. Also add the slit green chillies and some curry leaves.

* Step 4

Bring it to a rolling boil on a high flame and then keep the flame on medium for another 10 to 12 minutes until done. After about 15 minutes, add the tempering to the dal. You can use butter or ghee for the tempering. It tastes awesome. But traditionally, oil is used for it in the city.