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Hyderabadi Khatti Daal with Mixed Lentils
Hyderabadi Khatti Daal with Mixed Lentils

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We hope you got benefit from reading it, now let’s go back to hyderabadi khatti daal with mixed lentils recipe. You can cook hyderabadi khatti daal with mixed lentils using 16 ingredients and 2 steps. Here is how you do it.

The ingredients needed to make Hyderabadi Khatti Daal with Mixed Lentils:
  1. Use 1/2 cup Pigeon Pea Lentils or Tuvar Daal
  2. Get 1/2 cup Red Lentils or Masoor Daal
  3. Use 1/2 cup Yellow Lentils or Moong Daal
  4. Provide 1 tsp Ginger garlic paste
  5. You need 1 tbsp Red chilli powder
  6. Use 1 tbsp Salt
  7. You need 1/2 tsp Turmeric powder
  8. Get 4-5 Tomatoes finely chopped
  9. Take 2 Sprigs Curry Leaves
  10. Use 1/4 cup Coriander Leaves finely chopped
  11. You need 3-4 Green Chillies slit
  12. Use FOR THE TEMPERING -
  13. Provide 3 tbsp Oil
  14. Use 3-4 Dry Red chillies
  15. Get 1 tbsp Cumin seeds
  16. Get 3 Garlic cloves sliced
Steps to make Hyderabadi Khatti Daal with Mixed Lentils:
  1. Soak all the Lentils for about 2 hours. This is important for good consistency dal. Add all the ingredients mentioned to a pressure cooker along with a few Curry Leaves and Coriander Leaves too. Pressure cook for 6-7 whistles or until done. After the pressure settles down, open the lid and add Tamarind water. After adding it, let it boil for a good 15 minutes. For the consistency purpose, you can add some water too. After done, adjust salt. Garnish with Coriander and Curry Leaves.
  2. Add tempering or tadka and give it a good mix. Serve hot with Phulkas, Chapatis Boiled Rice, favourite Sabzi, Tala huwa Gosht, Shaami Kababs etc. Enjoy!

Khatti Dal Recipe with step by step photos. This hyderabadi khatti dal has sour taste but is delicious. The word 'khatti' translates to 'sour' in english. So the Exact translation of 'Khatti dal' will be 'sour lentils'. although the dal has sour taste but it is delicious and thats why I am posting it on the. Khatti dal Hyderabadi khatti dal Easy khatti dal Indian lentil soup.

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