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!
- 1 Cup Toor/Split Pigeon Pea Dal
- 1/2 Cup Onion - Chopped
- 1/2 Cup Tomato - Chopped
- 1 tbsp Garlic-Crushed
- 1 tbsp Ginger-Grated
- 1 tsp Turmeric
- 1 pinch Asafetida
- 1 Green Chilli - split
- Salt as per Taste
- 2 tsp Tamarind Pulp
- 1 tsp Jaggery / Palm Sugar
- 1 tbsp Ghee
- 1 tsp Mustard Seeds
- 2 cloves Garlic- sliced
- 10-15 Curry Leaves
- 4 Dried Red Chillies
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.
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!
Calories: 143kcal | Carbohydrates: 21.3g | Protein: 6.7g | Fat: 4.1g | Saturated Fat: 2.2g | Cholesterol: 8mg | Sodium: 6mg | Potassium: 182mg | Fiber: 2.3g | Sugar: 3.3g | Calcium: 20mg | Iron: 1.6mg