Toor Dal Recipe with Purslane Leaves,Kulfa Ki Katli Hyderabadi
Ingredients
- 1 glass toor dal/yellow lentils/pigeon peas
- 1 large bowl kulfa/purslane leaves
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2-3 green chillies
- 2-3 to matoes finely chopped
- 1 small sized onion finely sliced
- 1 tablespoon coriander leaves
- 1 inch tamarind
- 1 teaspoon oil
- 1 glass of water appoximately
- 3-4 curry leaves optional
- salt- to taste
For The Tadka:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- 3-4 dried red chillies
Instructions
- Firstly, in a pressure cooker, add washed toor dal.
- Into it, add kulfa leaves or purslane leaves.
- Add green chillies, turmeric powder, curry leaves, coriander leaves,tamarind,sliced onion,chopped tomatoes.
- Into it add red chilli powder,few drops of oil.
- Add enough water to pressure cook and mix well.
- Pressure cook it until dal gets tender or for about 3-4 whistles on medium flame.
- Mash the dal finely by adding salt.
For The Tadka:
- Take a sauce pan, add oil,cumin seeds, mustard seeds, allow it to splutter, add dried red chillies, curry leaves,saute well.
- Add the tadka to the mashed dal.
- Dal or Kulfa Katli is ready to be served with roti or rice.
Notes
1.Firstly, adding so many ingredients like curry leaves,coriander leaves is optional. Such ingredients can be reduced if one is not willing to add them.
2.Secondly, adding kulfa leaves while pressure cooking is not mandatory. The leaves can be added after pressure cooking dal and then cooking leaves until they get soft.
2.Secondly, adding kulfa leaves while pressure cooking is not mandatory. The leaves can be added after pressure cooking dal and then cooking leaves until they get soft.
Nutrition
Nutrition Facts
Toor Dal Recipe with Purslane Leaves,Kulfa Ki Katli Hyderabadi
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.
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