Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kulfa ki katli (purslane-lentil curry - hyderabadi style). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style) is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style) is something which I have loved my whole life.
Hyderabadi Kathli or Purslane Lentil Curry from Maimoona Yasmeen's Recipes YOU CAN ALSO REACH US ON : Youtube Subscribe. How to make kulfe ki katli or dal bhaji INGREDIENTS Chana dal Tomatoes Kulfa ki bhaji Green chillies Curry leaves Tamarind juice Coriander leaves Ginger. Kulfa Katli from Hyderabadi cuisine is a dal made usually in hyderabadi households and the aroma is lifted up by adding a bunch of kulfa leaves or the purslane leaves to the toor dal recipe. Detailed instructions on making Toor Dal Recipe or Hyderabadi Kulfa Ki Katli My love for Kulfa ki bhaji is beyond words.
To begin with this particular recipe, we have to prepare a few components. You can cook kulfa ki katli (purslane-lentil curry - hyderabadi style) using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
- Take 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes
- Make ready 1 onion, chopped
- Make ready 1-2 bunches kulfa leaves, chopped
- Prepare handful coriander leaves, chopped
- Make ready 2 green chilies
- Make ready 2-3 garlic cloves, chopped
- Get 1 inch ginger, chopped
- Prepare 2 tomatoes, chopped
- Prepare 1/2 tsp turmeric powder
- Make ready 1 tsp tamarind paste mixed with 1/2 cup water
- Get 1 tsp red chili powder
- Make ready to taste salt
- Make ready Tempering–
- Make ready 2 tbsp. oil
- Make ready 1/2 tsp cumin seeds
- Prepare 1 tsp mustard seeds
- Get 1-2 sprig curry leaves
- Prepare 2-3 whole dry red chilies, broken
- Make ready 2-3 garlic cloves, sliced
This Dal Curry Is One Of The Popular Dish In South Indian Home. Mostly Done With Raw Mango Especially During Mango Season And In Functions. The Recipe Can Also Do With Palak Leaves But, Doing With Kulfa Purslane Leaves Gives Very Special Taste To The Recipe.
Instructions to make Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
- Kulfa Saag / Purslane leaves.
- 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.
- Mash well and……
- …..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.
- Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Saute for a few seconds.
- Pour this tempering over the prepared dal and serve with plain rice, plain khushka Biryani, jeera rice, naan or tandoori roti.
The Recipe Can Also Do With Palak Leaves But, Doing With Kulfa Purslane Leaves Gives Very Special Taste To The Recipe. Kulfa Dal Curry, Kulfa Saag recipe, Kulfa ki Katli with step by step photos and video instructions is a delicious dal recipe that is made with toor dal and purslane leaves. Kulfa Dal, Hyderabadi tastes simply delicious and just so easy to clean the leaves. The combination of dals with saag like the methi.
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