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We hope you got benefit from reading it, now let’s go back to kulfa ki katli (purslane-lentil curry - hyderabadi style) recipe. You can have kulfa ki katli (purslane-lentil curry - hyderabadi style) using 19 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
- Provide 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes
- Prepare 1 onion, chopped
- Prepare 1-2 bunches kulfa leaves, chopped
- You need handful coriander leaves, chopped
- Get 2 green chilies
- Take 2-3 garlic cloves, chopped
- You need 1 inch ginger, chopped
- Take 2 tomatoes, chopped
- Get 1/2 tsp turmeric powder
- Prepare 1 tsp tamarind paste mixed with 1/2 cup water
- Use 1 tsp red chili powder
- Use to taste salt
- You need Tempering–
- Prepare 2 tbsp. oil
- Use 1/2 tsp cumin seeds
- Prepare 1 tsp mustard seeds
- Take 1-2 sprig curry leaves
- You need 2-3 whole dry red chilies, broken
- Provide 2-3 garlic cloves, sliced
Instructions to make Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style):
- 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.
- 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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