Ingredients

• 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.