Kulfa Dal Recipe
Kulfa recipe is a delicious dal recipe made with toor dal and purslane leaves. Try this awesome and nutrient loaded bhaji.
Servings 4 people
- 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.