âœ¨Hyderabadi khatti daal
Take 150 to 200gm masoor daal(pigeon peas).. wash it well and soak it for a while.
In a pot transfer masoor daalÂ (pigeon peas)along with water..
Add 3 big tomatoes (roughly cut) 5 to 6 green chilies 1 teaspoonÂ salt and half teaspoon turmericÂ powder.
Cook it till all the water dries out. Close stove and let it cool down for a while.
Blend everything in a blender or with the help of hand blender..
When it becomes a smooth paste Add curry leaved and put it on the stove again
Add half cup tamarind pulp..
(You can add according to your taste)
Add water for runny consistency.
Close the stove when it starts to boil.
For tarka take 6 to 7 button red chilli 1 teaspoon whiteÂ cumin seeds and few curry leaves..