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

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We hope you got benefit from reading it, now let’s go back to kulfa ki katli (purslane-lentil curry - hyderabadi style) recipe. You can have kulfa ki katli (purslane-lentil curry - hyderabadi style) using 19 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
  1. Take 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes
  2. Prepare 1 onion, chopped
  3. Take 1-2 bunches kulfa leaves, chopped
  4. Use handful coriander leaves, chopped
  5. Get 2 green chilies
  6. Prepare 2-3 garlic cloves, chopped
  7. Get 1 inch ginger, chopped
  8. Get 2 tomatoes, chopped
  9. Provide 1/2 tsp turmeric powder
  10. Use 1 tsp tamarind paste mixed with 1/2 cup water
  11. Provide 1 tsp red chili powder
  12. Prepare to taste salt
  13. Get Tempering–
  14. Take 2 tbsp. oil
  15. You need 1/2 tsp cumin seeds
  16. Take 1 tsp mustard seeds
  17. Use 1-2 sprig curry leaves
  18. Use 2-3 whole dry red chilies, broken
  19. You need 2-3 garlic cloves, sliced
Steps to make Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
  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.

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