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

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kulfa ki katli (purslane-lentil curry - hyderabadi style). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style) is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook kulfa ki katli (purslane-lentil curry - hyderabadi style) using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
  1. Prepare 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes
  2. Make ready 1 onion, chopped
  3. Prepare 1-2 bunches kulfa leaves, chopped
  4. Prepare handful coriander leaves, chopped
  5. Prepare 2 green chilies
  6. Get 2-3 garlic cloves, chopped
  7. Get 1 inch ginger, chopped
  8. Make ready 2 tomatoes, chopped
  9. Make ready 1/2 tsp turmeric powder
  10. Prepare 1 tsp tamarind paste mixed with 1/2 cup water
  11. Get 1 tsp red chili powder
  12. Take to taste salt
  13. Prepare Tempering–
  14. Make ready 2 tbsp. oil
  15. Get 1/2 tsp cumin seeds
  16. Prepare 1 tsp mustard seeds
  17. Make ready 1-2 sprig curry leaves
  18. Make ready 2-3 whole dry red chilies, broken
  19. Take 2-3 garlic cloves, sliced
Steps to make Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
  1. Kulfa Saag / Purslane leaves.
  2. 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.
  3. Mash well and……
  4. …..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.
  5. Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Saute for a few seconds.
  6. Pour this tempering over the prepared dal and serve with plain rice, plain khushka Biryani, jeera rice, naan or tandoori roti.

So that’s going to wrap this up for this special food kulfa ki katli (purslane-lentil curry - hyderabadi style) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!