In the beloved South Indian city of Hyderabad, my friends and family rave about a tangy lentil curry called Hyderabadi Khatti Dal. It’s a comforting vegetarian recipe that features yellow lentils, tomatoes, green chilies, and a healthy scoop of ginger garlic paste.
The signature tartness in this dish comes from the addition of raw mangoes that are peeled, seeded, and finely chopped. They’re cooked with the lentils to create a beautiful balance with the spices. The result? A complex array of flavors that can’t be found in any other lentil recipe.
This curry has been a staple in my household for years and it makes me happy to introduce it to you. Its unique flavors will transport you to my home city of Hyderabad and make you feel right at home. I guarantee that after just one bite, you’ll see why Hyderabadi Khatti Dal is so celebrated among Indian cuisine lovers around the world.
Why You’ll Love This Recipe
Are you tired of the same old dal recipe? Do you want to try a new and exotic flavor that will transport your taste buds to the vibrant streets of India? Look no further than this Hyderabadi Khatti Dal or Mango Lentil Curry!
This lentil curry is perfect for those who love a tangy and spicy flavor. The raw mangoes add a unique zing to the dal that perfectly complements the richness of the lentils. The combination of green chilies, mustard seeds, and curry leaves make this dish burst with flavor in every bite.
The best part about this dish is that it is incredibly easy to make, even for those who are new to Indian cuisine. With just a few simple ingredients, you can whip up a delicious and authentic Hyderabadi Khatti Dal in no time.
Not only is this dish delicious, but it’s also healthy! Lentils are a great source of protein and fiber, making it perfect for vegetarians and vegans.
So go ahead and give this Hyderabadi Khatti Dal recipe a try. Your taste buds (and your body) will thank you.
Here are the ingredients you need to prepare the delicious Hyderabadi Khatti Dal or Mango Lentil Curry from south India:
- Yellow Lentils (Toovar dal) – 250 g, cleaned, washed and drained
- Red Lentils (Masoor dal) – 100 g, cleaned, washed and drained
- Raw Mangoes – 2, peeled, de-seeded and chopped
- Tomatoes – 3-5, peeled and diced
- Green Chilies – 2-3, chopped finely
- Turmeric Powder – 1 tsp
- Red Chili Powder – 1 tsp
- Salt – to taste
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Garlic – 6 cloves, minced
- Ginger-Garlic Paste – 2 tbsp
- Curry Leaves – a handful
- Soured Tamarind – a small ball
- Fresh Coriander Leaves – a bunch
Note that some of the ingredients like turmeric powder and mustard seeds are commonly used in Indian cuisine. Meanwhile, the soured tamarind gives the tangy flavor to the lentil curry. You can adjust the number of green chilies according to your desire for spiciness.
The Recipe How-To
Now, let’s dive into the cooking process. I have broken down the steps below so that you wouldn’t miss a thing.
- Begin by rinsing toor dal and yellow lentils in running water until the water runs clear.
- Peel two raw mangoes and chop them into medium-sized pieces.
- Peel three large tomatoes and chop them into medium pieces.
- Chop three green chilies finely and keep aside.
- In a pressure cooker, add the rinsed toor dal and yellow lentils with four cups of water along with salt to taste, one teaspoon turmeric powder, and two chopped green chilies.
- Close the lid and cook on high heat until two whistles, then reduce the heat and cook for another five minutes before turning off the heat. Let the pressure release naturally.
- In a separate pot or pan, heat two tablespoons of oil over medium-high heat.
- Add one teaspoon each of cumin seeds, mustard seeds, and garlic paste; stir for about 30 seconds until fragrant.
- Next, add six to eight fresh curry leaves and sauté for another 10 seconds.
- Add the chopped tomatoes and cook till they are soft and mushy.
- Add cooked lentils/dal to the tomato mixture, give a stir and bring it to a boil over medium-high flame.
- Stir in the chopped raw mango, half teaspoon each of salt, red chili powder**, curry powder (if available).
- Optional step A little sourness from soured tamarind can be added for extra tanginess as well as a deeper flavor boost if you like!
- Cover it with a lid and let it simmer on low flame for 10-12 minutes until fully cooked.
- Finally, sprinkle some freshly-chopped coriander leaves before serving.
Khatti dal goes best with steamed rice, so prepare your rice as per your preference or an Indian x with some salad on the side to complete your meal.
Enjoy your tangy lentil curry, Hyderabadi Khatti Dal!
Substitutions and Variations
The beauty of cooking is that there is always room for experimentation and variation to add a personal touch to any dish. This Hyderabadi Khatti Dal recipe allows for a variety of substitutions and tweaks.
While this recipe calls for yellow lentils or toovar dal, you can also experiment with red lentils or masoor dal. Be sure to adjust the cook time accordingly as red lentils cook faster than yellow lentils. Additionally, if you’re looking for a gluten-free option, chickpeas or mung beans can be used instead of lentils.
For those who cannot tolerate spicy food, the green chilies and red chili powder can be reduced or omitted entirely. Instead, use pepper or paprika for added flavor and color.
If fresh mangoes are not available, you can use canned mango pulp or even ripe papayas as a substitute. You can also add other vegetables such as lauki (bottle gourd) or Karela (bitter melon) to give the dish an extra nutritional boost.
Curry leaves and mustard seeds are integral to this recipe’s distinct flavor profile. However, if you don’t have access to them, omitting them won’t significantly affect the taste. A good substitute for curry leaves is bay leaves or basil leaves.
To customize this dish to your liking, some additional variations include adding coconut milk or yogurt to create a creamy texture. Alternatively, you can add ghee (clarified butter) for richness and depth of flavor.
Experiment with different variations to find your perfect balance in this tangy lentil curry from Hyderabad!
Serving and Pairing
This hearty and tangy lentil curry from South India, Hyderabadi Khatti Dal, is a perfect dish to enjoy with steaming hot rice or flatbreads, like naan or roti. The rich aroma of fresh coriander leaves and curry leaves pairs perfectly with the zesty flavors of the soured tamarind.
To balance out the spice level in this dal, serve it with some cool and refreshing accompaniments, such as raita or plain yogurt. The creamy texture of yogurt can soften the heat generated by the fiery green chilies used in this recipe.
The contrasting yet complementary flavors of raw mangoes and tomatoes in this dal would make it an ideal candidate for pairing with some sweet and savory dishes. You could serve this dal with some lightly spiced roasted vegetables or a fruit salad that contains juicy tropical fruits like pineapple or papaya.
For a complete and satisfying Indian meal, you could pair Hyderabadi Khatti Dal with some fragrant pulao or biryani. This lentil curry is also hearty enough to be served as a standalone dish for lunch or dinner.
Whether served with rice or bread or on its own, Hyderabadi Khatti Dal is sure to be a crowd-pleaser at any gathering. Its tangy and spicy flavors will leave your guests wanting for more.
Make-Ahead, Storing and Reheating
As an experienced chef, I can assure you that Hyderabadi Khatti Dal is a perfect make-ahead dish. The tangy lentil curry tastes even better the next day after all the flavors have had time to settle and blend together. To make the curry ahead of time, follow the recipe instructions and store the cooled dal in an airtight container in the refrigerator for up to three days.
When it comes to reheating, I would recommend gradually warming the dal on the stove over low heat. You can also reheat it in the microwave if you’re short on time, but make sure you cover it with a splatter guard or plate to prevent any mishaps.
If you’re looking to store the leftover dal for later use, simply freeze it in a covered container or freezer-safe bag for up to 2 months. When you’re ready to enjoy it again, let the dal thaw overnight in the refrigerator before reheating.
If the Hyderabadi Khatti Dal recipe yields more than what you can consume, feel free to cut down on ingredients proportionally. This tangy lentil curry is very flexible and forgiving when it comes to measurements and substitutions.
Follow these steps, and I guarantee that this Hyderabadi Khatti Dal recipe will soon become one of your favorite comfort foods – easy and convenient enough for busy weeknights, yet packed with complex flavors that will surely impress your guests!
Tips for Perfect Results
Achieving the perfect Hyderabadi Khatti Dal can be a little tricky, but with the right tips and tricks, it’s easier than you think. Here are some key things to keep in mind as you make this tangy lentil curry.
Firstly, be sure to clean and wash the lentils thoroughly. I recommend using yellow lentils or Toovar dal and giving them a good rinse until the water runs clear. It’s also important to soak the lentils for a few hours before you begin cooking, as this will help to soften them and reduce cooking time.
Another important tip is to use green chilies that are not too spicy, as the flavor of the mangoes should be highlighted in the curry. For added depth of flavor, always use fresh curry leaves and whole spices like cumin seeds and mustard seeds for seasoning.
It’s also important to add the raw mangoes towards the end of the cooking process to avoid overcooking them. This will help retain their flavor and texture while adding a sour taste that balances out the other flavors in the dal.
When serving Hyderabadi Khatti Dal, garnish it generously with fresh coriander leaves for added freshness and color. Serve it hot with fluffy rice or any Indian bread of your choice for a wholesome meal.
Finally, if you have leftovers, store them in an air-tight container in the fridge for up to 4-5 days. This dish tastes even better after a day or two as all the flavors have had time to meld together. Simply heat it up on low flame or in a microwave before serving.
Follow these tips and you’ll be sure to make a delicious bowl of Hyderabadi Khatti Dal that will tantalize your taste buds and impress your guests!
In conclusion, the Hyderabadi Khatti Dal is a flavorful and versatile dish that is easy to make and perfect for any occasion. Its tangy and spicy taste makes it a favorite among people of all age groups. The lentil curry is hearty enough to be eaten on its own or paired with steaming hot rice or naan bread. With raw mangoes being the star ingredient of this recipe, it can be a refreshing change of pace from regular lentil curries.
This recipe allows for many substitutions and variations that can tailor the dish to fit individual preferences. So, whether you are a vegetarian or non-vegetarian, or prefer spicier or milder curries, there is something for everyone in this Hyderabadi Khatti Dal.
Not only is this dish delicious, but it is also healthy as it is packed with nutrients, fiber, and protein. It can also be made ahead of time and stored safely for up to three days.
As an Indian chef, I highly recommend trying out this recipe and savoring the iconic taste of Hyderabad’s famous khatti dal. With its unique blend of spices and ingredients, even those new to Indian cuisine will find this dish irresistible. So go ahead and whip up a batch for your next meal – your taste buds will thank you!
Hyderabadi Khatti Dal (Mango Lentil Curry from the Indian state, Recipe
- 250 g yellow lentils, cleaned,washed and drained (Toovar dal)
- 2 raw mangoes, peeled,de-seeded and chopped
- 3 tomatoes, peeled and chopped
- 3 -5 fresh curry leaves
- 100 g fresh coriander leaves
- 2 pinches turmeric powder
- 4 cloves garlic
- 2 teaspoons red chili powder
- 3 tablespoons oil
- 2 teaspoons cumin seeds
- 1 teaspoon mustard seeds
- 5 green chilies
- Put the first three ingredients in a pressure cooker.
- Pressure cook for upto 2-3 whistles.
- Remove from flame and let out the steam.
- Mix the cooked lentils with water using a wooden spoon.
- Boil the mixture for 5 minutes.
- Heat oil in a pan.
- Add cumin seeds and mustard seeds.
- Allow to splutter.
- Once they stop spluttering, add curry leaves.
- Stir-fry until fragrant.
- Add garlic and stir-fry until the raw smell is gone.
- Mix in the red chilli and turmeric powders and the corriander leaves.
- Fry till it turns slightly brown.
- Pour over the boiled lentils.
- Serve hot over cooked white rice.
- Enjoy a hearty lunch!