Horsegram Dal (Kulthi Dal)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
214 kcal
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Course
Main Course
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Cuisine
Indian
Horsegram Dal (Kulthi Dal)
Description
This recipe uses horse gram lentils soaked and then pressure-cooked until soft. Separately, a tempering of cumin seeds and asafoetida is sautéed in oil along with green chili, diced onions, ginger, diced tomatoes, and a mix of chili powder, turmeric, and coriander powder. Once the tempering is fragrant and the tomatoes have softened, the cooked horse gram dal with its cooking liquid is stirred in and simmered briefly to marry the flavors. The dal has an earthy, slightly nutty taste and a broth-like consistency that benefits from slow simmering to deepen flavors and balance spices.
Horsegram dal is traditionally served hot with steamed rice, providing nourishment and a mildly spicy accompaniment suitable for hearty meals. It can be part of a larger meal or a simple protein-rich dish on its own.
For thicker consistency, blending some cooked dal and returning it to the pot helps thicken the stew. The dal can also be made as a one-pot dish by combining lentils and tempering ingredients before pressure cooking.
Ingredients
- 1 cup horse gram lentil washed and soaked for 30 minutes in 4 cups of water
- 1 teaspoon salt for cooking
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 1 pinch asafoetida aka hing
- 1 green chilli diced
- 1 cup yellow onion diced
- 1 teaspoon ginger grated
- 1 cup tomato diced
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon turmeric powder aka haldi
- 1 teaspoon coriander powder dhaniya powder
Instructions
- In a pressure cooker or instant pot, add the lentils, water, and salt. Pressure cook for 5-6 whistles for stovetop pressure cooker or 20 minutes on high pressure for instant pot. Let the pressure release naturally.
- Heat a pan on a medium-high flame, and add the oil. Then add cumin seeds and asafoetida. Saute for 30 seconds.
- Add the green chilli, onions and ginger. Cook for about 5 minutes until the onions are golden while stirring frequently.
- Add the tomatoes, and spices, and cook for another 4 minutes.
- Now add the cooked lentils with all the liquid. Mix well.
- Cook for about 5 minutes so that the tempering mixes well with the dal.
- Garnish with cilantro. Serve hot with rice!
Notes
- The dal can be cooked as a one-pot recipe by adding rinsed horse gram lentils and water along with the tempering ingredients to the pressure cooker, then cooking on high pressure for 30 minutes with natural release.
- If you prefer a thicker dal, blend 2 to 3 tablespoons of cooked dal into a paste and stir it back into the dish to improve thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 632mg | 26% |
| Potassium | 182mg | 4% |
| Fiber | 13g | 52% |
| Sugar | 4g | 8% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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