Kulthi Dal Saar
Kulthi Dal Saar
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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
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.
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