Step 1: Prepare Dal and Tamarind

Wash and soak 1 cup of Arhar/toor dal in water. In a separate bowl, soak 1 tsp of tamarind in 1/2 cup of hot water for 20 minutes. After 20 minutes, squeeze the pulp from the tamarind and strain it through a sieve, discarding the seeds.

Step 2: Cook the Dal

In a pot, add the soaked dal, 2 cups of water, 100g tomato puree, 1 tsp ginger & garlic paste, 1/2 tsp red chilli powder, and 1/2 tsp turmeric powder. Mix everything well, cover the pot, and cook until the dal is tender and mushy.

Step 3: Blend the Dal

Once the dal is cooked and tender, add 1 cup of water. Use a hand blender to mash the dal until it becomes a fine and smooth paste. If the dal is still too thick, add more water to achieve your desired consistency.

Step 4: Add Flavorings and Simmer

To the blended dal, add salt to taste and the prepared tamarind pulp. Mix well. Then, add chopped green chillies and fresh coriander. Bring the mixture to a boil, then cover and let it simmer on low heat for 10 minutes.

Step 5: Prepare the Tempering (Tadka)

In a small pan, melt 1 tbsp of ghee. Add 2 sliced garlic cloves and fry until they start to turn golden. Add a few curry leaves, 1 tsp cumin seeds, 1/2 tsp mustard seeds, and 2 dry round chillies. Fry for a few seconds until the spices are fragrant.

Step 6: Combine and Final Cook

Pour the hot tempering mixture over the simmering dal and stir to combine. Cover the pot and cook on a low flame for another 5 to 6 minutes to allow all the flavors to mingle together.

Step 7: Serve

The Hyderabadi khatti dal is ready. Pour it into a serving bowl, garnish with fresh coriander and any remaining tempering. Serve hot with steamed rice, mango pickle, and papad.

• Adjust the amount of water to achieve your desired consistency for the dal.

• You can adjust the amount of tamarind and chilli powder to suit your taste.

• Soaking the dal beforehand helps it cook faster and become more digestible.

• Add a pinch of asafoetida (hing) to the tempering for extra flavor.

• You can use a mix of different lentils like masoor dal along with toor dal.