Khatti Dal - Hyderabad's favourite lentil dish

 

Khatti Dal - Hyderabad's favourite lentil dish

Mention Hyderabad cuisine and one has to talk about its 'khatti dal', a healthy  lentil recipe. What makes it so special? It is a traditional dish and is made in most Hyderabadi homes. What does the recipe include? Let us find out its interesting story.

Hyderabadi khatti dal. Pic source - Wikimedia Commons

Hyderabadi Khatti Dal is a medium spice, tangy 'dal' or lentil dish tempered with curry leaves, mustard seeds, cumin, dry red chilies and garlic.  It is served along with steamed rice and 'papad'. The Hyderabadi khatti dal is very tasty with steamed rice and  with any dry vegetable item, especially fried ones, also pickles go with it. Mostly 'Toor' dal is used, but 'masoor' dal  can also be used for making this Khatti dal. Tamarind pulp is used for the 'khatta' taste or sourness but one can use lemon juice too. But, tamarind is the better choice.

The Ingredients

• 1 cup split 'Toor' Dal
• 1 finely chopped tomato
• 1/2 teaspoon turmeric powder 
• 1/2 teaspoon Red Chilly powder
• 1 teaspoon crushed garlic 
• 1/2 teaspoon grated ginger 
• 3/4 teaspoon chopped green chillies 
• 2-1/2  tsp tamarind water
The Seasoning
• 1 teaspoon cooking oil
• 1 teaspoon mustard seeds 
• 1 teaspoon cumin seeds 
• 2 dry Red chillies
• 1 sprig curry leaves
• 3 cloves garlic, sliced
• Some coriander leaves for garnish

The recipe

1. First clean and wash the dal ( 1 cup) under running water. 

2. In a pressure cooker, add washed dal, garlic, ginger, turmeric, red chili powder, green chili, tomatoes salt and 2 cups of water. Cover the pressure cooker and cook until you hear a couple of whistles. After a couple of whistles, turn the heat to low and cook for 3 minutes approximately and turn off the heat. 

3. Allow the pressure in the cooker release naturally. Once the pressure has released, open the cooker. 

4. When the dal is done, whisk the dal well to make it smooth. Add tamarind water to the dal and bring the dal to a brisk boil. Once it comes to a boil, turn the heat to low and set the dal to simmer.

5. Next prepare the seasoning.

6. In a small 'tadka' pan heat oil in medium heat.  Add the mustard seeds, cumin seeds and allow it to crackle. Once it does, add garlic and fry until it starts getting golden brown.  Add curry leaves and red chillies, fry for another few seconds.

7. Pour the 'tadka' (seasoning)over the dal and simmer for 4 to 5 minutes. Once done, turn off the heat and the Hyderabadi Khatti Dal ' is ready. Check the salt and adjust to your taste. Pour the dal into a serving bowl and garnish with chopped coriander leaves and serve warm.

8. Serve the Hyderabadi Khatti Dal along with steaming rice and 'papad'. Enjoy your Khatti Dal !

References -

https://www.archanaskitchen.com/hyderabadi-khatti-dal-recipe-hyderabadi-tangy-lentil-curry

Posted by 

Soma Ghosh

Flavours of Hyderabad : the magic of Irani chai

Flavours of Hyderabad : the magic of Irani chai

           Mention the name of Hyderabad and its food history;  everyone immediately thinks of Biryani and Irani chai ! A city of Qutub Shahi and Asaf Jahi history - Nawabi culture along with a very special dialect, general vibe and composite culture which separates it from many cities of India. This write-up traces the history of the very special Irani chai along its recipe, not forgetting its accompaniments which creates the whole experience of tea drinking and the ''chai-pe-charcha'' meaning conversation over tea, which happens anyway. Brought to Hyderabad by Zoroastrian Irani immigrants to British india; it got  absorbed into Hyderabadi culture. It is sold at Irani Cafes which they  started and also other hotels, restaurants and traditional homes. The colour is a very special brown and the taste sweet and of this thick brew. Very different from the ordinary chai cuppa !

                                                          Irani chai, image.



Recipe of Irani Chai

Ingredients – Tea leaves, mawa or Khoya, pure milk.

Preparation - Add tea leaves to water and boil till it becomes a decoction. In a separate vessel pure milk is to be boiled on low flame for hours and later to which chunks of mawa is whisked in and cooked to make the milk even tastier and thicker. The Irani chai is finally made by mixing this thickened mix to the decoction. Powdered cinnamon or green cardamon can be added for flavouring and sugar can be added fior sweetening the chai.

Osmania Biscuits, accompaniment, image.

References :

• wikipedia.org
• Oral history sources
• Images are from Wikimedia Commons

Posted by :

Soma Ghosh

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