Hyderabadi cuisine is popularly known because of the addition of tamarind for tanginess in its recipes. This popular addition is what makes it unique from the cuisine of other parts of India. Khatti Daal is one particular dish that is is unique to Hyderabad, not only because of the addition of  a tangy ingredient(such as tamarind or lemon juice), but also because of the addition of tempering(or bagaar/tadka).  Tempering is a popular cooking method used in the Indian subcontinent where spices, such as cumin, mustard seeds, dry red peppers, and curry leaves,  are roasted in oil to enhance their flavor and release their scents. 
It is a dish that can be served with many different meat and vegetable sides. In our home it is popularly served with white rice and Thala Huwa Gosht. Enjoy!

Ingredients
1 cup Masoor Daal(Red-Lentils)
1/2 tsp turmeric
1 tsp red pepper powder
1 large tomato chopped
4-5 whole green chilis
3 sprigs curry leaves
1/2 cup lemon juice/tamarind pulp
2 tbsp salt
For Tempering: 1 tsp mustard seeds, 1 tsp cumin, 4-5 dry whole red pepper, 2-3 cloves of garlic-optional

Method
1. In a pot, put the lentils(washed and drained), turmeric, red pepper powder, tomatoes, and green chilis. Add about 4 cups of water and cook on medium heat until they are soft. This will take about 15-20 minutes.
2. Take an immersion blender and puree the lentil mixture into a soupy consistency. Note: Add about 1 cup of water if you feel it is too thick.
3. Add the curry leaves, lemon juice, and salt. Let the lentils simmer for about 15 minutes.
4. Prepare a small frying pan for tempering. Add 2-3 tbsp oil and heat on medium-low flame. Add the mustard seeds, cumin, and dry red peppers. Let it cook until the seeds start to split or make a popping sound. Slowly add the tempering to the lentils.
​Sprinkle with chopped cilantro and serve.

Chicken 65 is a sweet and spicy deep fried boneless chicken dish usually served as an appetizer.  There are many speculations as to why the number '65' was given to this dish. One such speculation is that the chicken is 65 days old when prepared, while another claims it was the original number given on a menu. In addition to these speculations, there are also many variations as to how this dish is prepared. It is typically marinated in spices and deep fried. Once it is fried, it is glazed with a special sauce. Some use yogurt as the base, however I use a blend of soy sauce and chili sauce as my base to give it a little bit of sweetness. It is of course loved by all and takes only a matter of minutes to disappear! Chicken 65 is popularly eaten on its own, with tandoori naan, or a spicy lo-mein(scroll down for recipe). Hope you enjoy! 

Ingredients
2 lbs boneless chicken thigh cut into 1-2 inch cubes
1 tsp ginger-garlic paste
2 tsp salt
1 tsp red pepper powder
1/2 tsp black pepper powder
1 tbsp finely chopped green chilis(adjust to your heat level)
1 tsp red food coloring(optional)
1/4 cup cornstarch
1/4 cup all-purpose powder
1 egg
1 tbsp soy sauce
2 tbsp tomato chili sauce(I use maggie hot and sweet)
2 sprigs curry leaves
2 jalapeños sliced into round pieces

Method
1. Marinate the chicken with the ginger-garlic paste, salt, red pepper powder, black pepper, chopped green chilis, and red food color. Let it sit for at least two hours(this step can be done a day before if you are meal-planning).
2. Prepare this chicken for frying. In a small bowl, mix together the cornstarch, all-purpose flour, and egg into a smooth paste. Add water if needed. Coat the chicken with this paste. For a deep red color, a little more red food coloring will be needed.
3. In a deep pan, heat oil for deep-frying. Carefully add each piece to the oil to fry. Fry the chicken on medium-hi heat for about 5-7 minutes, until it is done. Remove pieces on to a dish lined with paper towel to soak up the excess oil.
Oil- free alternative method: Pre-heat oven to 425º. Carefully put each piece onto a greased or lined baking sheet. Put the tray in the oven. Turning the pieces once after about 10 minutes. Remove after 20 minutes or when chicken is cooked.
4. Once the chicken is ready, heat about 2 tbsp oil in a pan/wok. Turn the heat to low and add the curry leaves and sliced jalapeños. Saute for a little bit and then add the soy sauce and tomato chili sauce. Bring to a soft bubbly boil.
5. Add the chicken pieces and mix everything together until the chicken is well-coated with the sauce.

Spicy Lo-Mein

Ingredients
16 oz. thin spaghetti 
1 tbsp minced garlic 
1 large onion sliced
your choice of veggies:
shredded cabbage, shredded carrots, bell peppers
1tbsp red chili sauce
1 tbsp dark soy sauce
1 tsp vinegar 
1 tbsp oyster sauce
1 tsp green chili sauce(optional)
oil

 Method
1. First, boil the pasta according to instructions. 
2. Take a large wok, or pan, and heat about 1 tbsp oil. 
3. Add the minced garlic and onion. Sauté slightly. 
4. Add the veggies and saute lightly until they are slightly wilted. 
5. Add the pasta and mix with the veggies mixture. 
6. In a small bowl, mix all the sauces together and add to the noodles and veggies. Stir fry everything together until mixed together. 

Note: You may add your choice of protein(such as chicken, shrimp, or beef) after step 3 if preferred. Once the protein is cooked completely, you can continue to step 4. 

Thalaa Huwa Gosht is a dish in which beef cubes are pan-fried in fragrant spices. It is great when paired with khatti daal and white rice. I would say this is definitely a staple comfort food in many Hyderabadi households. It is a very fast and delicious recipe if you are looking for an easy beef dish. I’ve recently updated the recipe to be more Instant Pot friendly, so I hope you guys try it out! 

Ingredients
2 lbs boneless beef cut into small cubes
1 tbsp ginger-garlic paste
1 tsp garam masala
1 tbsp cardamom powder
1/2 tsp turmeric
3-4 whole green chilis(adjust according to your heat level)
2 tsp salt
​1/3 cup cooking oil
1 tsp red pepper powder
1/2 cup fried onions
chopped cilantro

Method
1. In an instant pot, add the beef, ginger-garlic paste, garam masala, cardamom powder, turmeric, salt and green chilis. Turn the sauté function on and lightly sauté the beef until it changes color.  Add about 1/2 cup of water to allow for the meat to cook.  Cover and set the IP to the meat setting for 15 minutes.  
2.  Once the instant pot is done, release the steam and uncover. The beef should be tender and able to be pinched to break into pieces. There will be juices left in the pot, so cook the meat uncovered  again on the sauté mode to allow for the juices to evaporate.
3. Take a deep pan/wok and heat the oil. Add the meat to the oil and pan fry until it starts to brown and slightly crisp on the edges. 
4. Add the red pepper powder and fried onions. Saute well until the oil separates and beef is crisp and golden. Garnish with chopped cilantro and green chilis.