Hyderabadi Khatti Dal Mango Lentil Curry from the Indian State
Discover the bold and tangy flavors of Hyderabadi Khatti Dal Mango Lentil Curry, a classic vegetarian dish hailing from the culinary-rich Indian state of Telangana. This comforting recipe combines protein-packed toor dal (pigeon pea lentils) with the vibrant zing of raw green mango and tamarind pulp, creating a delicately sour and savory symphony of flavors. Infused with aromatic spices like mustard seeds, cumin, and garlic, and finished with the freshness of curry leaves and coriander, this dal is as nutritious as it is flavorful. Perfectly paired with steamed rice or Indian flatbreads, it's a wholesome, one-pot solution for your weeknight dinners or traditional Indian feasts. Ready in under an hour, this dish is a must-try for fans of regional Indian cuisine and lovers of tangy, spiced stews.
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Recipe Information
Ingredients
- 1 cup Toor Dal (Pigeon Pea Lentils)
- 1 medium-sized Raw green mango (chopped)
- 0.5 teaspoon Turmeric powder
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Oil (preferably vegetable or sunflower)
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 2 pieces Dried red chilies
- 3 cloves Garlic (crushed)
- 10 leaves Curry leaves
- 2 pieces Green chilies (slit)
- 2 tablespoons Tamarind pulp
- 0.5 teaspoon Chili powder
- 2 tablespoons Coriander leaves (chopped)
Instructions
Rinse the toor dal thoroughly and soak it in water for 15 minutes.
In a pressure cooker or a large pot, combine the drained toor dal, chopped green mango, turmeric powder, and 3 cups of water. Cook until the dal becomes soft and mushy (about 3-4 whistles in a pressure cooker or 25 minutes in a pot).
Once cooked, mash the dal gently with a spoon to combine it with the softened mango pieces. Set aside.
Heat oil in a deep pan or kadai over medium heat. Add mustard seeds and let them crackle.
Add cumin seeds, dried red chilies, crushed garlic, curry leaves, and green chilies. Saute until fragrant, about 1-2 minutes.
Pour the cooked dal mixture into the pan. Stir well to combine.
Add tamarind pulp, salt, chili powder, and 1 cup of water. Adjust the consistency by adding more water if needed.
Simmer the dal on low heat for 10-12 minutes, allowing the flavors to meld together.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice or Indian flatbreads for a complete meal.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 44.5 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3726 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
