Khatti Daal originates from Hyderabad (a city in South India). It is a staple in most if not all Hyderabadi households.
Daal is Indian comfort food. Whenever my husband and I go on vacation this is what he wants when he comes home!
The “sour” flavor of the lentils in my version comes from lemon juice but typically people use tamarind paste. Some people also choose to leave the daal unblended to add some texture. It’s all a matter of preference. My recipe will use lemon juice and is blended!
Daal is typically a side dish but many people use it as a main dish as well. You can enjoy the daal with rice, naan, meat or even an omelet! This is a very easy recipe but just takes some time for the lentils to soften.
Instant Pot Daal
If you want to make this in an Instant Pot, pressure cook the daal on high pressure for 8 minutes before adding the tempered ingredients.
AuthorNureen SCategoryIndian, Instant Pot, Side DishesDifficultyIntermediate
Boil daal, salt, cayenne, turmeric and cumin until the daal becomes very soft.
Remove from heat. Blend the daal using an immersion blender or in an upright blender
Return the daal to the stove and add the lemon juice. Keep the daal boiling while you prepare the baghar.
Heat oil in a fry pan on medium heat.
Add the cumin seeds and fry for 30 seconds.
Flash fry the red chilis until they turn a dark brown
Pour the temper on the daal. Be careful! It will sizzle and splatter.
Serve hot!
Enjoy with rice or naan!
Ingredients
Directions
Boil daal, salt, cayenne, turmeric and cumin until the daal becomes very soft.
Remove from heat. Blend the daal using an immersion blender or in an upright blender
Return the daal to the stove and add the lemon juice. Keep the daal boiling while you prepare the baghar.
Heat oil in a fry pan on medium heat.
Add the cumin seeds and fry for 30 seconds.
Flash fry the red chilis until they turn a dark brown
Pour the temper on the daal. Be careful! It will sizzle and splatter.
Serve hot!
Enjoy with rice or naan!