Recipes using Horsegram (Kulthi Dal)

Recipe (kulthi dal):

steps:

The first step is to soak kulthi Dal in 1 cup of water overnight.
The next morning, in a pressure cooker, add the soaked kulthi Dal dal and 3 cups of water. Add salt to taste and turmeric powder.
Close the cooker with a lid and pressure cook for 6-7 whistles. Let the pressure release naturally.
Next, heat ghee in a heavy-bottomed pan on medium flame. Once the ghee has melted, add mustard seeds, cumin seeds and let them crackle.
Add asafoetida and let it cook for few seconds.
Next, add ginger garlic paste, saute it and let it cook on medium flame until the raw aroma of ginger-garlic goes away and this will take about a minute or two.
Add in the chopped onion, saute until the onions are translucent. Add tomatoes, red chilli powder, salt, and coriander powder. Cover the pan and let it cook for 2 to 3 minutes.
After 2 to 3 minutes, add the mashed kulthi Dal into the pan. Cover and let it simmer for about 3 to 4 minutes.
Turn off the flame and garnish with freshly chopped coriander leaves.
Serve hot Kulthi Dal.

Ingredients:

1/4 cup - kulthi (horse gram), soaked overnight
12 - pieces of yellow cucumber (yellow striped cucumber used in sambar or dal)
1 - small onion cut into chunks
2 - garlic cloves crushed
1 inch - ginger piece crushed
Salt to taste
1/2 tsp - turmeric powder
1/2 tsp - red chilli powder
A very small ball of tamarind (size of a small marble) soaked in 1/2 cup water and pulp strained
For tempering:
2 tbsp - oil
1tsp - cumin seeds
1 tsp - whole coriander seeds
1/2 tsp - mustard seeds
1 - dry Kashmir red chilli, broken into pieces
1/2 tsp - asafoetida
8 to 7 - curry leaves
Fresh green coriander leaves chopped for garnishing

Steps:

Clean, wash and soak the kulthi in enough water and soak overnight for 8 hours.
Drain the kulthi and cook in a pressure cooker in 4 cups of water with 1/2 tsp salt, crushed ginger, garlic, and onions up to 3 whistles; switch off the stove.
After pressure comes down, open the lid, check if kulthi is cooked.
Add chopped yellow cucumber, cover cooker, and cook up to one whistle.
Switch off the flame.
After pressure comes down, open the lid and adjust the salt and add the tamarind pulp and stir to mix. boil well on medium flame.
Add 1/4 cup of water if dal is thick.
For the tempering, heat the oil in a small pan and add the mustard seeds.
When mustard seeds crackle, add the red chillies, cumin seeds, coriander seeds, red chilli powder and turmeric powder, asafetida, and curry leaves and saute for 30 seconds.
Pour this tempering over the prepared dal and mix well.
Garnish with chopped green coriander.
Serve piping hot with steamed rice, papad, and pickle.

Steps:
Clean & soak dal for 4 hours
In a Pressure cooker, cook the dal for 4-5 whistles so that the dal cooks completely.
Drain the cooked dal and grind it to make a paste.
Now mix salt, 1/2 tsp Haldi, and red chilli powder with the paste and mix well. Add chopped green chillies and curry leaves.
Keep aside the Stuffing.
Now, 1 cup of wheat flour and add a little salt, remaining Haldi, and red chilli powder.
Make chapati dough.
Now take a small portion of dough and make a patty. Stuff some prepared dal mixture and seal.
Heat a Tawaa and roast the paratha in low flame so that it cooks from inside also.
Delicious paratha is ready to serve. Enjoy with any side dish or simply with bhang/til ki chutney.

Steps:
Boil, horse gram, spinach, tomatoes, add ginger garlic paste.
If you use a pressure cooker leave it 3 whistles.
Then transfer to mixer jar grind well and add water mix snd filter it, add salt, black pepper, ghee, allow it for 5-7 mints boil in low flame finally add lime juice as per taste (very very healthy) its good combination soup.

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