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kulfa-ki-katli-daal
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Hyderabadi Kulfa ki Katli

Kulfa ki katli- it is a famous lentil recipe from Hyderabad cooked with purslane leaves

Prep Time15 minutes
Cook Time18 minutes
Course: lunch recipe, Main Course
Cuisine: Hyderabadi Cuisine
Keyword: dal recipe, healthy daal, kulfa ki daal, kulfa ki katli, kulfa recipe, pursulane recipe
Servings: 5 person
Calories: 225kcal
Author: Anjana Chaturvedi

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

Note-
  • you can use pink masoor daal or tuvar daal to make it.
  • for sourness -can add raw mango/ tamarind pulp or lemon juice

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 258mg | Potassium: 1240mg | Fiber: 11g | Sugar: 5g | Vitamin A: 19369IU | Vitamin C: 68mg | Calcium: 235mg | Iron: 7mg