How to make Khatti Dal -

Mixed dals and chicken keema pressure cooked with some masalas to make a delicious dsh.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Green Gram, Split Red Lentil

Cuisine : Hyderabadi

Course : Dals and Kadhis


For more recipes related to Khatti Dal checkout Palakwali Moong, Jain Moong Ni Kadhi. You can also find more Dals and Kadhis recipes like Holi species Khatti Dal-SK Khazana Rungaswamy Murangakai Sambar Rajasthani Kadhi

Khatti Dal

Khatti Dal Recipe Card

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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 : 11-15 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khatti Dal Recipe

  • Split Green Gram soaked 2 tablespoons

  • Split Red Lentil soaked 2 tablespoons

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Oil 2 tablespoons

  • Onion 1 medium

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Dried red chillies 4-5

  • Garlic chopped 1 tablespoon

  • Tomatoes 4 medium

  • Chicken kheema 1/2 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Tamarind pulp 2 tablespoons

Method

Step 1

Heat oil in a pressure cooker. Chop onion in a chopper.

Step 2

Add cumin seeds to the oil in the cooker along with mustard seeds, curry leaves, round red chillies, onion and saute. Add garlic and saute till onions soften.

Step 3

Add 2 chopped tomatoes and continue to saute. Add chicken keema and mix well.

Step 4

Saute for 3-4 minutes. Add turmeric powder, red chilli powder and mix.

Step 5

Add chilkewali moong dal, masoor dal and chana dal and mix well. Add 2½ cups water.

Step 6

Puree 2 tomatoes and add. Rinse the mixer jar with ¼ cup water and add. Add salt and tamarind pulp.

Step 7

Cover the cooker with the lid and cook till 3 whistles are given out. Reduce heat and cook for 10 minutes.

Step 8

Open the cooker when the pressure reduces and serve hot.

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MasterChef Sanjeev Kapoor

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.