How to make Khatti Dal -
Mixed dals and chicken keema pressure cooked with some masalas to make a delicious dsh.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split Green Gram, Split Red Lentil
Cuisine : Hyderabadi
Course : Dals and Kadhis
For more recipes related to Khatti Dal checkout Palakwali Moong, Jain Moong Ni Kadhi. You can also find more Dals and Kadhis recipes like Khattu Mag Dahi Ki Kadhi Green Chilly Dal Dal Bahar
Khatti Dal Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Khatti Dal Recipe
Split Green Gram soaked 2 tablespoons
Split Red Lentil soaked 2 tablespoons
Split Bengal gram (chana dal) soaked 2 tablespoons
Oil 2 tablespoons
Onion 1 medium
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Curry leaves 8-10
Dried red chillies 4-5
Garlic chopped 1 tablespoon
Tomatoes 4 medium
Chicken kheema 1/2 cup
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Tamarind pulp 2 tablespoons
Method
Step 1
Heat oil in a pressure cooker. Chop onion in a chopper.
Step 2
Add cumin seeds to the oil in the cooker along with mustard seeds, curry leaves, round red chillies, onion and saute. Add garlic and saute till onions soften.
Step 3
Add 2 chopped tomatoes and continue to saute. Add chicken keema and mix well.
Step 4
Saute for 3-4 minutes. Add turmeric powder, red chilli powder and mix.
Step 5
Add chilkewali moong dal, masoor dal and chana dal and mix well. Add 2½ cups water.
Step 6
Puree 2 tomatoes and add. Rinse the mixer jar with ¼ cup water and add. Add salt and tamarind pulp.
Step 7
Cover the cooker with the lid and cook till 3 whistles are given out. Reduce heat and cook for 10 minutes.
Step 8
Open the cooker when the pressure reduces and serve hot.
Nutrition Info
Calories : 841 Kcal
Carbohydrates : 52.5 gm
Protein : 83.2 gm
Fat : 32.6 gm
Other : Iron- 8.9
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
