Kulfa Dal Curry, Kulfa Saag recipe, Kulfa ki Katli with step by step photos and video instructions is a delicious dal recipe that is made with toor dal and purslane leaves. Kulfa Dal, Hyderabadi tastes simply delicious and just so easy to clean the leaves. The combination of dals with saag like the methi dal is really awesome.
What is Kulfa Saag?
Kulfa is a commonly grown weed known as Purslane leaves in English. It is also known as Luni Bhaji in North India and Kulfa bhaji in other parts. It has red and dark green stems with green leaves. The stems are pretty tender too and can be consumed. You can find more about purslane leaves here.
Health Benefits of Kulfa Bhaji?
Kulfa Bhaji is a very low-calorie green and those who are calorie conscious can eat it without fear. Apart from being low-calorie food, the purslane leaves are also rich in Vitamin A, Vitamin C and B Vitamins like riboflavin, pyridoxine, folate, and niacin. It is also loaded with Omega 3 fatty acids which is good for a healthy heart and brain.
What is kulfa recipe?
Kulfa recipe is a type of sabji made with kulfa leaves or the purslane leaves. You can make the kulfa saag with or without dal. Kulfa gosht is also made by adding mutton masala with the purslane leaves.
Ingredients used for making the Kulfa Dal?
In the kulfa dal recipe, we will first prepare the masala by frying the onions with spices and tomato. Toor dal is added along with the purslane leaves and cooked until the dal is done. Finally, a tempering is prepared with mustard seeds, cumin seeds, garlic, red chili, and curry leaves.
Pro Tips / Important points to remember while making this kulfa recipe
Step by Step pictorial process of making the purslane leaves recipe
1. Heat oil in a pressure cooker and add the onions.
2. Fry the onions until translucent and add the turmeric powder, salt and give it a stir.
3. Next, throw in the tomatoes and fry lightly.
4. Add the soaked toor dal and sufficient water to the masala.
5. Next, add the kulfa leaves and close the lid of the pressure cooker. Cook for 3 whistles or until the dal is done. Wait for the steam to cool down before opening the lid.
6. Blend the dal along withe bhaji.
7. Prepare a tempering of mustard seeds, cumin seeds, red chili, garlic and curry and pour over the blended kulfa dal. Your kulfa dal recipe is ready to serve.
Serve the kulfa dal hot.
The kulfa dal recipe is generally served along with plain, steamed rice. It is mixed along with rice and any non-veg sidedish or a veg side-dish can be served along with it. You can serve along with potato podimas, tandoori paneer tikka, chicken chukka, mutton korma, etc.
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Let’s learn how to make the kulfa dal curry, Kulfa ki Bhaji recipe, Kulfa ki Katli
Kulfa Dal Recipe
- 2 bunches of Kulfa Saag (Purslane Leaves) cleaned and chopped
- 1 cup toor dal soaked
- 2 tablespoon oil
- 1 onion
- 2 tomato roughly chopped
- 1/2 teaspoon turmeric powder
- 1 tsp salt or to taste
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 sprig of curry leaves
- 2-3 whole dry red chili
- 5-6 cloves garlic
How to clean the kulfa leaves
- If you have the red stems with the purslane leaves, then skip the stems. But if your stems are green, then you can add the stems too. Simply separate the leaves and break the stems with hand. The stem will easily break if they are tender. Wash with water to remove any soil in it. Roughly chop before adding to the dal.
Preparing Kulfa Dal
- Heat oil in a pressure cooker and add sliced onion. Fry till the onion turns translucent.
- Add salt, turmeric powder, and tomato and fry for a minute. It doesn’t require much cooking as we would pressure cook it and everything gets mashed in it.
- Add the dal and kulfa saag. Pour 2 cup water and close the lid of the pressure cooker and wait for 3-4 whistles. Allow the steam to cool down.
- Blend it for 10 seconds in a hand blender. Or blend with a wooden dal masher till the dal and saag are totally incorporated.
- Cook for further 5 minutes.
How to prepare the tadka
- Heat oil in a pan add the mustard seeds, cumin seeds, whole red chili, garlic and curry leaves.
- Fry until the garlic turns golden brown in color.
- Pour this tempering over the prepared kulfa dal. Serve hot.
- If the raw mango is in season, you can add it to have a tangy dal. Or you can also use tamarind juice.
- The kulfa can be made without dal too.
- Moong dal or masoor dal can be replaced with toor dal.
- Mutton can be cooked along with the kulfa leaves to make kulfa gosht.
Signing off until next time,
This recipe was originally published in June 2015. It has been retested and updated with reader feedback. New Image, Step by Step Photos and Video has been added in December 2018.
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