Kulfa ki katli- it is a famous recipe from Hyderabad cooked with purslane leaves
Hyderabadi Kulfa Ki Katli is a delicious and easy-to-make traditional dish that combines yellow lentils, fresh kulfa (purslane) leaves, and tomatoes. I add tamarind pulp to give the dish its signature tangy flavor, which perfectly complements the naturally mild sourness of the kulfa leaves. In Hyderabadi cuisine, people commonly use these nutritious leaves to prepare kadhi, dry stir-fries, and a variety of lentil dishes.
Kulfa, also known as purslane, is a highly nutritious leafy vegetable that provides omega-3 fatty acids and vitamins A, C, and E.It also contains plenty of antioxidants and dietary fiber, which support healthy digestion, relieve constipation, soothe the gut, and help reduce inflammation. Because kulfa has a naturally cooling effect on the body, many people include it in their summer meals.
You can wash kulfa thoroughly and enjoy it raw in salads or cook it in sabzis, curries, and dals. Its versatility makes it an excellent addition to a healthy diet.
Kulfa is a seasonal vegetable, and I find it in Dubai only from April to September. If you spot it during these months, don’t miss the opportunity to cook with this wholesome, nutrient-rich green and enjoy both its delicious taste and impressive health benefits.
These tender leaves can be washed thoroughly and enjoyed raw in salads, or they can be cooked in sabzis, curries, dals, and traditional kadhis. Their slightly tangy flavor adds a unique taste to a variety of dishes. Its versatility makes it an excellent addition to a healthy diet.
My love for kulfa began with Kulfa Chana Dal Kadhi, a comforting dish prepared by my grandmother. I still remember how much I enjoyed its distinctive flavor. Since moving to Dubai, I have been experimenting with different recipes using this nutritious leafy green whenever it comes into season. This Hyderabadi Kulfa Ki Katli has become one of my favorite ways to enjoy it.
Kulfa is a seasonal vegetable and is available in Dubai only for a short period, usually from April to September. If you find fresh kulfa during these months, don’t miss the opportunity to try this healthy and flavorful recipe. It’s a delicious way to make the most of this nutritious seasonal green.
How To make kulfa ki katli
You can prepare Hyderabadi Kulfa Ki Katli using either pink masoor dal (red lentils) or toor dal (split pigeon peas). Soak the dal for about 20 minutes before cooking.
Add the soaked dal, chopped tomatoes, chopped kulfa (purslane) leaves, green chilies, and turmeric powder to a pressure cooker. Pour in enough water to cover the ingredients and pressure cook for 2–3 whistles, or until the dal is soft and fully cooked.
Once the pressure is released naturally, open the cooker and mash the dal gently with a ladle until smooth. Add more water, if needed, to adjust the consistency. Stir in the salt, red chili powder, and coriander powder, then let the dal simmer for 5–8 minutes. To add a tangy flavor, mix in tamarind pulp. You can also use raw mango pieces when they are in season or finish the dish with a squeeze of fresh lemon juice.
For the final tempering (tadka), heat ghee or oil in a small pan. Add cumin seeds, asafoetida, and dried red chilies, and let them sizzle until fragrant. Pour the hot tempering over the prepared dal and let it simmer for another minute.
Garnish with freshly chopped coriander leaves and a teaspoon of ghee, if desired. Serve Hyderabadi Kulfa Ki Katli hot with steamed rice, roti, or phulka for a comforting and wholesome meal.
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Hyderabadi Kulfa ki Katli
Kulfa ki katli- it is a famous lentil recipe from Hyderabad cooked with purslane leaves
Ingredients
- 1 cup Pigeon Pea / Tuvar / Arhar ki daal check notes
- 3 bunch Kulfa /Purslane
- 1 big Tomatoes / Tamatar
- 2 Green Chillies / Hari Mirch
- 2 tsp Ginger / Adrak
- 2 tbsp Thick tamarind pulp/ Imli ka ras
- 1 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Coriander Powder / Dhaniya Powder
- to taste Salt / Namak
Tadka/ tempering
- 2 tbsp Cooking oil or ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Mustard Seeds / Rai *
- 1/3 tsp Asafoetida / Hing powder
- 2 dried whole red chilies
Instructions
- Wash the lentil and soak for at least 10 minutes.
- Wash purslane leaves , remove the thick hard stems and then roughly chop the leaves and the tender stems.
- In the pressure cooker add the soaked daal, chopped tomato , green chilies, chopped kulfa and turmeric , add approx 3 cups of water , 1 tsp oil and pressure cook for 3 whistles or cook in a pan till the lentil become soft.
- Open the cooker when the pressure subsides , mash the dal with the ladle, add chopped ginger and all the dry spices, tamarind pulp and mix.
- Add hot water to adjust the consistency of the daal, mix and then let it come to a boil on medium heat and then reduce the heat and simmer for 5 minutes.
- Tadka- In a small pan heat oil or ghee and add cumin seeds and mustard seeds , when they start to crackle then add asafoetida and the dried red chilies .
- Add the tadka in the simmering daal , cover with the lid and cook further for a minute.
- Add some chopped fresh coriander and serve hot with steamed rice or roti.
- Add a tsp of ghee on top while serving.
Notes
- you can use pink masoor daal or tuvar daal to make it.
- for sourness -can add raw mango/ tamarind pulp or lemon juice