Khatti Dal is a food originating in

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

and central to

Hyderabadi cuisine Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultan ...

. It is a type of

dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

made using

Masoor dal The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its Lens (geometry), lens-shaped seeds. It is about tall, and the seeds grow in Legume, pods, usually with two seeds in each. As a food ...

Toor dal Toor may refer to: * toor (Unix) a secondary root account * Pigeon pea, or toor dal * A branch of the Tomar/Tanwar Dynasty People with the surname * Cecil J. Toor (1895–1969), American football coach * Devinder Toor (born 1967/1968), Canadian ...

. It is a popular dish in Andhra Pradesh and Telangana. The word ''khatti'' literally means "sour". It refers to the tangy taste which is essential to the dish brought about by adding

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this species. It belongs ...

. Khatti dal is typically served with rice and other meat or vegetable dishes.

References

{{reflist Hyderabadi cuisine Telangana cuisine Lentil dishes

See also

References