5 from 12 votes
Horsegram Dal (Kulthi Dal)
Horsegram Dal, or Kulthi Dal, is a lentil stew made by slow-cooking soaked horse gram lentils and then seasoning them with a fragrant tempering of cumin, asafoetida, green chili, onion, ginger, tomato, and warming spices like Kashmiri red chili, turmeric, and coriander. The dal develops a rich, earthy flavor and is served hot, traditionally with rice. The preparation involves cooking the dal until tender, then adding sautéed aromatics and spices to infuse the dal with depth and balance.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
214 kcal
Course:
Main Course
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 214
% 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.