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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.

1. 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.

1. 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.

1. 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.