Kulfe 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 delicacy. Having stayed in Hyderabad for a very long time, I was yet unaware of its existence. Thanks to my school alumni 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. Kulfe Ki Katli is a great party recipe which can be prepared during special occasions. It can be relished with hot steamed rice, jeera rice, bagara rice, naan or tandoori roti. Choice is yours. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare this great party recipe.

• 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
• 1-2 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. Sauté for a few seconds till it stops spluttering.

          Pour this tempering over the prepared dal and serve with hot steamed rice, bagara rice, jeera rice, naan or tandoori roti.

                                 Soak the tuvar dal for 30 minutes.

                        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 dal. 

                                  Mash well.

                       Add tamarind water, red chili powder & salt. Bring it to a boil and 

                       simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

                      Heat oil & temper with cumin seeds, mustard seeds, garlic, curry leaves

                      & dry red chilies. Sauté for a few seconds till it stops spluttering.

                                 Pour this tempering over the prepared dal.

                    Serve with hot steamed rice, bagara rice, jeera rice, naan or tandoori roti.