Hyderabadi Khatti Dal

Hyderabadi Khatti Dal - Toor / Split pigeon Peas cooked with onions, tomatoes and tamarind.Sweet and Sour Dal made in instant pot and pressure cooker!

Course Main Course

Cuisine Indian

Keyword Hyderabadi Khatti Dal

Prep Time 2

Cook Time 20

Total Time 22

Servings

Calories 143kcal

Author Chhavi

Ingredients

1 Cup Toor/Split Pigeon Pea Dal
½ Cup Onion - Chopped
½ Cup Tomato - Chopped
1 tablespoon Garlic-Crushed
1 tablespoon Ginger-Grated
1 teaspoon Turmeric
1 pinch Asafetida
1 Green Chilli - split
Salt as per Taste
2 tsp Tamarind Pulp
1 teaspoon Jaggery / Palm Sugar

Tempering

1 tablespoon Ghee
1 teaspoon Mustard Seeds
2 cloves Garlic- sliced
10-15 Curry Leaves
4 Dried Red Chillies

Instructions

Pressure Cooker Method

In a pressure cooker, add the Dal, onions, tomato, garlic, ginger, turmeric, asafoetida and green chilli.
Add 3 cups of water and Season with salt.
Pressure cook this for 20 minutes on medium-high flame- roughly 5-6 whistles.
Let the pressure release naturally. Mash the dal well.
To this, add jaggery and tamarind pulp and bring the dal to boil

Instant Pot Method

In the inner pot of the instant pot, add the Dal, onions, tomato, garlic, ginger, turmeric, asafoetida and green chilli.
Add 2 cups of water and Season with salt.
Pressure cook on MANUAL or PRESSURE COOK setting for 10 minutes on HIGH PRESSURE with NPR - natural pressure release.
Open the instant pot, add jaggery and tamarind pulp and mix.

Tempering

Dry roast the red chillies to almost black.Remove and reserve.
Add the ghee in a tempering pan(or a small pan).
Once hot, add the mustard seeds.Once they start to splutter add the curry leaves and garlic.
Switch off the gas, break the chillies and add to the tempering.
Pour the tempering over the dal, garnish with coriander leaves and serve!

Nutrition