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+ servings
Hyderabadi Khatti Daal

HYDERABADI KHATTI DAAL

Nosheen Babar
A light, flavorful and fragrant soup that can be served as a starter course or eaten with some basmati rice as an entree.
5 from 3 votes
Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course, Soup
Cuisine Indian, Pakistani
Servings 6 People
Calories 362 kcal

Ingredients
  

  • 1.5 cups masoor daal red lentils
  • 6 cups water
  • 1.5 tsp ginger/garlic paste
  • 3 serrano chillies
  • 2 tomatoes
  • 3 tsp salt
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • ¼ cup cooking oil
  • 2 dry red chillies
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5 garlic cloves finely chopped
  • 15 curry leaves
  • 4 cups tamarind water
  • ¼ cup chopped cilantro

Instructions
 

  • Combine the lentils, water, tomatoes, Serrano chillies, salt, red chili powder and turmeric.
  • For INSTANT POT cook on highpressure for 15 minutes and do a 5 minute release before venting and opening lid.
  • For STOVE TOP cook on high till the mixture begins to boil and then cook on medium for an hour till everything is tender and well blended. You should have a thin soupy consistency by the end.
  • Add the tamarind pulp** and mix well.
  • In a small frying pan heat ¼ cup oil and saute the garlic, red peppers, cumin seeds, mustard seeds and curry leaves till light brown and then add to the lentils with the oil.
  • Garnish with cilantro and serve with basmati rice.

Nutrition

Serving: 1gCalories: 362kcalCarbohydrates: 57gProtein: 13gFat: 10gSaturated Fat: 1gTrans Fat: 1gSodium: 1273mgPotassium: 609mgFiber: 16gSugar: 24gVitamin A: 646IUVitamin C: 73mgCalcium: 75mgIron: 5mg
Keyword curry, daal, hyderabadi, indian, khatti, lentils, pakistani, sour, vegetarian
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