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Monday, 23 May 2016

Kulfa Ki Katli (Purslane - Lentil Curry - Hyderabadi Style)


          This is a delicious dal (lentil) prepared with Kulfa (Purslane) leaves. Spicy and tangy it is a Hyderabadi homemade delicacy. Having stayed in Hyderabad for a very long time, I was yet unaware of its existence. Thanks to my school alumini group member, I was inspired to try this out and it was very yummy. 

          If kulfa is unavailable, you can prepare it with any other greens. It can be relished with plain steamed rice, jeera rice or plain khushka Biryani.  Choice is yours. So go ahead and prepare this delicious dal by following a step by step method with pictures.







  • 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes 
  • 1 onion, chopped
  • 1-2 bunches of kulfa leaves, chopped
  • handful of coriander leaves, chopped
  • 2 green chilies. 
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 2 tomatoes, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. tamarind paste mixed with 1/2 cup water
  • 1 tsp. red chili powder
  • salt to taste

Tempering--

  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1-2 sprig curry leaves
  • 2-3 whole dry red chilies, broken
  • 2-3 garlic cloves, sliced





          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 till the seeds stops spluttering.

          Pour this tempering over the prepared dal and serve with plain rice, plain Khushka Biryani, jeera rice, naan or tandoori roti.

         




                                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. 








                                 The boiled lentil.




                                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.

         










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