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kulfa ki kadi
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Kulfa Ki Kadi

Kulfa ki kadhi- Delicious curry made with pursulane leaves,bengal gram and yogurt.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lentil/Daal, Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: kulfa, kulfa ki kadhi, pursulane
Servings: 4 person


  • 2 bunch Kulfa /Purslane
  • 1.5 tbsp Bengal gram /chana daal
  • 1 Potatoes / Aloo medium size
  • 2 Green chili/hari mirch chopped
  • 1.5 tsp Ginger / Adrak chopped
  • 5 tbsp Yogurt / Dahi
  • 4 tbsp Gram flour / Besan
  • Turmeric Powder / Haldi Powder
  • Red chili powder
  • Black Salt / Kala Namak
  • to taste Salt / Namak
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 1 liter Water / Paani


  • Wash tha kulfa leaves and then discard the hard stems if any and then chop them roughly ( just pluck the leaves and use with out chopping.)
  • Soak chana daal in enough water for 1/2 hour .
  • Peel and chop potatoes in medium size pieces.
  • Add yougurt and gram flour in a bowl and whisk it well and keep aside.
  • In a big pan add the soaked chana daal,chopped kulfa,potatoes,green chilies,ginger and the gram flour mixture.
  • Mix it well and then add water, salt ,turmeric and stir.
  • Cook on high flame till it start boiling.
  • Then lower the heat and simmer for about 20 -25 minutes.
  • Add lemon juice and fresh coriander and remove from the flame.
  • Heat oil in a small pan and add cumin seeds and asafoetida,when cumin start crackling remove from the flame and add red chili powder and pour over the curry.
  • Serve hot with rice,jeera rice or any Indian bread of your choice.