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Recipe (kulthi dal):
- Ingredients:
- 1/2 cup kulthi Dal
- 3 cups of Water
- 1 tablespoon Turmeric powder (Haldi)
- Salt, to taste
- 1 tablespoon ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon ginger garlic paste
- 1 Onion, chopped
- 1 Tomato, chopped
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- Coriander (Dhania) Leaves, chopped for garnish
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, and cumin seeds and let them crackle.
- Add asafoetida and let it cook for a 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, and 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.
- Recipe (Kulthi dal saar):
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 of 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, and check if kulthi is cooked.
- Add chopped yellow cucumber, cover the 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 the 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.
- kulthi ka paratha:
- Ingredients:
- 1 cup horse gram
- 1 cup whole wheat flour
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2-3 green chillies chopped
- 1/2 tsp ginger grated
- leaves a Few chopped curry
- Salt as per taste
- 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 Tawa and roast the paratha on 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.
- Horsegram spinach soup
- Ingredients:
- 100-gram soaked horse gram
- Handful spinach (you can use palak also)
- 1 spoon ginger garlic
- 1 spoon crushed pepper
- 1 spoon desi ghee
- 1 medium-sized tomato
- as per taste Salt
- as per taste Lime juice
- Steps:
- Boil, horse gram, spinach, tomatoes, and 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.