Kashmiri Kulith Ki Dal Recipe - Horse Gram Dal Recipe
Kashmiri Kulith Ki Dal Recipe is the protein packed horse gram cooked the Kashmiri way. This dal can be served with phulkas for a simple meal or just pack it in a lunch box, since the dal can literally be put together under 30 minutes.
Kashmiri Kulith Ki Dal Recipe is a super nutritious dal with simple spices, that can be made in a jiffy.
The kulith ki dal is pressure cooked along with ginger garlic and later given a ghee tadka of cumin seeds and asafoetida and thickened with a rice flour slurry to give it a creamy thick consistency.
Did you know : Horse Gram / Kollu contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horse gram is also rich in iron and calcium among other nutrients. It is a poor man's food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop that can be grown in a low rainfall area and even on rainfed dry agricultural lands.
Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal.
Try our other Kashmiri Recipes:
20 M
25 M
45 M
6 Servings
Ingredients
- 1 cup Horse Gram Dal (Kollu/ Kulith) , washed and soaked
- 1 Green Chilli , slit
- 1 inch Ginger
- 4 cloves Garlic , crushed
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Kashmiri Red Chilli Powder
- Salt , to taste
- 1 tablespoon Rice flour
- 3 tablespoons Water
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Asafoetida (hing)
- 2 sprig Coriander (Dhania) Leaves , finely chopped
How to make Kashmiri Kulith Ki Dal Recipe - Horse Gram Dal Recipe
To begin making the Kashmiri Kulith Ki Dal Recipe, wash and soak the horse gram for about 20 minutes.
Heat a pressure cooker on medium flame, add the drained horsegram along with 2 cups of water.
To the horsegram add the slit green chilli, ginger, garlic, salt, turmeric powder and red chilli powder.
Close the pressure cooker and pressure cook for 6-8 whistles and turn off the flame.
Allow the pressure to release naturally and then open the pressure cooker.
Mash the Kulith Ki Dal with the back of a ladle and set aside.
In a mixing bowl, combine the rice flour with water to make a slurry.
In another pan, heat ghee on medium-low flame, once hot, to this add the cumin seeds and asafoetida and allow it to sizzle. To this add the cooked and mashed Kulith Ki Dal and bring to a single boil.
Once the Kashmiri Kulith Ki Dal comes to a single boil, gradually add in the rice flour slurry and give it a quick stir.
When you see the Kashmiri Kulith Ki Dal begin to thicken, turn off the flame and add the finely chopped coriander leaves.
Serve hot.
Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal.
