Khatti Dal-SK Khazana

Tamarind pulp adds a wonderful sourness to this highly flavoured dal This is a Sanjeev Kapoor exclusive recipe.

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Khatti Dal-SK Khazana

Main Ingredients Split pigeon peas (tuvar dal), Tamarind pulp
Cuisine Hyderabadi
Course Dals and Kadhis
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Khatti Dal-SK Khazana

  • 1 cup Split pigeon peas (tuvar dal) soaked and drained
  • 1 1/2 tablespoons Tamarind pulp
  • 1 1/2 tablespoons Garlic finely chopped
  • 1 tablespoon Ginger finely chopped
  • 5-6 Curry leaves
  • 2 Medium tomatoes chopped
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoons Red chilli powder
  • 1 teaspoon Coriander powder
  • 3 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • 3 Dried red chillies
  • 1 tablespoon Fresh coriander leaves chopepd
  • for garnish Fresh coriander sprig


  1. Pressure cook together pigeon peas, 1 tablespoon garlic, ginger, curry leaves, tomatoes, sufficient water, salt and ¼ teaspoon turmeric powder and mix. Add 1 teaspoon chilli powder and coriander powder and mix well. Cover the cooker and cook under pressure till the pressure is released 4-5 times (4-5 whistles are given out).
  2. Heat ghee in a non-stick pan. Add cumin seeds and sauté till the seeds change colour.
  3. Add red chillies and remaining garlic, mix and sauté well. Add remaining turmeric powder and remaining chilli powder and mix.
  4. Add cooked pigeon peas and water as required, mix well and bring to a boil. Add tamarind pulp, salt and coriander leaves, mix well and simmer for 2 minutes.
  5. Garnish with coriander sprig and serve hot.