How to make Khatti Dal-SK Khazana -
Tamarind pulp adds a wonderful sourness to this highly flavoured dal
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon peas (tuvar dal), Tamarind pulp (इमली का पल्प )
Cuisine : Hyderabadi
Course : Dals and Kadhis
For more recipes related to Khatti Dal-SK Khazana checkout Sultani Dal - SK Khazana, Yellow Dal . You can also find more Dals and Kadhis recipes like Aamras Ki Kadhi Panchmeli Daliche Varan Sindhi Kadhi - SK Khazana Gujarati Kadhi - SK Khazana
Khatti Dal-SK Khazana Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Khatti Dal-SK Khazana Recipe
Split pigeon peas (tuvar dal) soaked and drained 1 cup
Tamarind pulp 1 1/2 tablespoons
Garlic finely chopped 1 1/2 tablespoons
Ginger finely chopped 1 tablespoon
Curry leaves 5-6
Medium tomatoes chopped 2
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoons
Coriander powder 1 teaspoon
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Dried red chillies 3
Fresh coriander leaves chopepd 1 tablespoon
Fresh coriander sprig for garnish
Method
Step 1
Pressure cook together pigeon peas, 1 tablespoon garlic, ginger, curry leaves, tomatoes, sufficient water, salt and ¼ teaspoon turmeric powder and mix. Add 1 teaspoon chilli powder and coriander powder and mix well. Cover the cooker and cook under pressure till the pressure is released 4-5 times (4-5 whistles are given out).
Step 2
Heat ghee in a non-stick pan. Add cumin seeds and sauté till the seeds change colour.
Step 3
Add red chillies and remaining garlic, mix and sauté well. Add remaining turmeric powder and remaining chilli powder and mix.
Step 4
Add cooked pigeon peas and water as required, mix well and bring to a boil. Add tamarind pulp, salt and coriander leaves, mix well and simmer for 2 minutes.
Step 5
Garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
