Kulthi Dal Saar

Recipe by
Total Time:
8.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1/4 cup - kulthi (horse gram), soaked overnight
  • 12 - pieces of yellow cucumber (yellow stripped cucumber used in sambar or dal)
  • 1 - small onion cut into chunks
  • 2 - garlic cloves crushed
  • 1 inch - ginger piece crushed
  • Salt to taste
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - red chilli powder
  • A very small ball of tamarind (size of small marble) soaked in 1/2 cup water and pulp strained
  • For tempering:
  • 2 tbsp - oil
  • 1tsp - cumin seeds
  • 1 tsp - whole coriander seeds
  • 1/2 tsp - mustard seeds
  • 1 - whole dry Kashmir red chilli, broken into pieces
  • 1/2 tsp - asafoetida
  • 8 to 7 - curry leaves
  • Fresh green coriander leaves chopped for garnishing

How to Make Kulthi Dal Saar

  • Clean, wash and soak the kulthi in enough water and soak overnight for 8 hours.
  • Drain the kulthi and cook in a pressure cooker in 4 cups of water with 1/2 tsp salt, crushed ginger, garlic and onions up to 3 whistles; switch off stove.
  • After pressure comes down, open the lid, check if kulthi is cooked.
  • Add chopped yellow cucumber, cover cooker and cook up to one whistle.
  • Switch off flame.
  • After pressure comes down, open the lid and adjust the salt and add the tamarind pulp and stir to mix; boil well on medium flame.
  • Add 1/4 cup of water if dal is thick.
  • For the tempering, heat the oil in a small pan and add the mustard seeds.
  • When mustard seeds crackle, add the red chillies, cumin seeds, coriander seeds, red chilli powder and turmeric powder, asafetida and curry leaves and saute for 30 seconds.
  • Pour this tempering over the prepared dal and mix well.
  • Garnish with chopped green coriander.
  • Serve piping hot with steamed rice, papad and pickle.