Wednesday, June 5, 2013

Kulfa Ki Katli - Purslane Curry



Ingredients:

2 bunch Fresh Purslane leaves (Kulfa)
1 Cup Tuvar dal (Yellow lentils)
1 Tomato (Finely chopped)
1 tbsp Ginger paste and Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Raw Tamarind juice (imli ka khata)/2 tbsp Lemon juice
Salt to taste
6-8 tbsp Oil
2-3 Green chilli
6-8 Curry Leaves

For seasoning (Baghar)

6 tbsp Oil
2  tbsp Cumin seeds
2  tbsp Black mustard seeds
2 Garlic Cloves 
2 Dried Red chillies  
6-8 Curry Leaves

Method

 In a pressure cooker at medium high heat, add Tuvar dal, ginger and garlic paste,tomato,red chilli powder, turmeric mix well,
Let pressure cook for about 15 minutes until the lentil is tender(paste)
Keep aside.


Meanwhile pluck the leaves off from the each stem and wash it properly.
Then add Kulfa leaves and stir well  at medium heat.
Then add salt to taste,
 Imli ka kahta, green chilli and curry leaves.
Do not cook on a high heat,simmer heat.

 In a saucepan add oil at medium high heat
Add cumin seeds, black mustard seeds,
 after few seconds add garlic cloves (optional) and  dried red chillies 
 stir for few seconds remove from the heat.

Then pour the Baghar over the lentil soup and 
let it cook for 5 minutes and remove from the heat.
Garnish with coriander .

Serve hot with Aloo Cutlet, Parathas steam Rice..
Any Enjoy it :)

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