Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style)

Name: Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style)
Cuisine: Indian
Ingredients: 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes; 1 onion, chopped; 1-2 bunches kulfa leaves, chopped; handful coriander leaves, chopped; 2 green chilies; 2-3 garlic cloves, chopped; 1 inch ginger, chopped; 2 tomatoes, chopped; 1/2 tsp turmeric powder; 1 tsp tamarind paste mixed with 1/2 cup water; 1 tsp red chili powder; to taste salt; Tempering--; 2 tbsp. oil; 1/2 tsp cumin seeds; 1 tsp mustard seeds; 1-2 sprig curry leaves; 2-3 whole dry red chilies, broken; 2-3 garlic cloves, sliced

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a delicious dal (lentil) prepared with Kulfa (Purslane) leaves. Spicy and tangy it is a Hyderabadi homemade delicacy. It can be relished with plain steamed rice, jeera rice or plain khushka Biryani. Choice is yours. So go ahead and prepare this delicious dal by following a step by step method with pictures.

Bethica Das @kitchen_flavours

Saved

Ingredients

1/2 cuptuvar dal (pigeon Pea lentil), soaked in water for 30 minutes
1onion, chopped
1-2 buncheskulfa leaves, chopped
handfulcoriander leaves, chopped
2green chilies
2-3garlic cloves, chopped
1 inchginger, chopped
2tomatoes, chopped
1/2 tspturmeric powder
1 tsptamarind paste mixed with 1/2 cup water
1 tspred chili powder
to tastesalt
Tempering--
2 tbsp.oil
1/2 tspcumin seeds
1 tspmustard seeds
1-2 sprigcurry leaves
2-3whole dry red chilies, broken
2-3garlic cloves, sliced

Saved

Steps

1

Kulfa Saag / Purslane leaves.
2

Pressure cook the soaked lentils with onion, tomatoes, ginger, garlic, green chilies, kulfa leaves, coriander leaves and turmeric powder with 1 1/2 cups water for 4-5 whistles.
3

Mash well and......
4

.....add the tamarind water, red chili powder and salt. Bring it to a boil and simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.
5

Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Saute for a few seconds.
6

Pour this tempering over the prepared dal and serve with plain rice, plain khushka Biryani, jeera rice, naan or tandoori roti.