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

Hello everybody, it’s Brad, 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 food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this 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):
  1. Prepare 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes
  2. Make ready 1 onion, chopped
  3. Take 1-2 bunches kulfa leaves, chopped
  4. Get handful coriander leaves, chopped
  5. Take 2 green chilies
  6. Prepare 2-3 garlic cloves, chopped
  7. Make ready 1 inch ginger, chopped
  8. Get 2 tomatoes, chopped
  9. Prepare 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. Get to taste salt
  13. Make ready Tempering–
  14. Take 2 tbsp. oil
  15. Prepare 1/2 tsp cumin seeds
  16. Prepare 1 tsp mustard seeds
  17. Get 1-2 sprig curry leaves
  18. Make ready 2-3 whole dry red chilies, broken
  19. Make ready 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 is going to wrap it up for this exceptional food kulfa ki katli (purslane-lentil curry - hyderabadi style) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!