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Kulath Ki Dal served with basmati rice

Kulath Dal Recipe

Kulath Ki Dal is a winter special from Pahadi (hilly) regions of India such as Uttarakhand, Himanchal Pradesh and neighbouring areas. The dish is considered an integral part of Garhwali and Kumaoni culture. If you plan to visit these areas it is a must try cuisine coming from these cultural heritage of India.
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Course: Currys
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Calories: 274kcal
Author: Meenu

Ingredients

Main Ingredients for Kulath Ki Dal

  • 50 g Kulath Dal Horse Gram, Kulthi Dal
  • 1 Medium Onion Pyaz
  • 2 Medium Tomato Tamatar
  • 2 cloves Garlic Lahsun
  • 1 inch Ginger Adrak
  • 10 g Green Chillies Hari Mirch
  • 1 tsp Salt As per taste (Namak)
  • 15 g Rice paste soaked rice grounded in mixer
  • ½ tsp Cumin Seeds Jeera
  • Pinch Asafoetida Hing
  • 2 Bay leaves Tej Patta
  • 1 Black Cardamom Badi Ilaichi
  • 4 Whole Black Pepper Khadi Kali Mirch
  • 2 Cloves Loung
  • 1 Aniseed Anise
  • 2 whole Red Chillies Khadi Lal Mirch
  • ½ tsp Red Chillies powder Lal Mirch powder
  • ½ tsp Turmeric Powder Haldi
  • ½ tsp Coriander Powder Dhaniya powder
  • ½ tsp Garam Masala
  • tbsp Vegetable Oil To cook

Garnishing

  • Few Coriander leaves for garnishing

Instructions

Preparation Steps to make Kulath Ki Dal

  • Take Kulath Dal in a large bowl and wash it properly. Now, soak it in water overnight (6 - 8 hours).
    50 g Kulath Dal
  • After keeping dal soaked overnight in water, wash it again before you put it into a pressure cooker. Now add 2 cups of water, Black Cardamom, Anise and Bay leaves.
    50 g Kulath Dal, 2 Bay leaves, 1 Black Cardamom, 1 Aniseed
  • Now put the pressure cooker on gas. and take 3 whistles on high and 3 whistles on low flame.
  • Meanwhile, finely chop Onions, Tomatoes, Green chilies, Ginger, Garlic and Coriander Leaves.
    1 Medium Onion, 2 Medium Tomato, 2 cloves Garlic, 1 inch Ginger, 10 g Green Chillies, Few Coriander leaves

How to make Kulath Ki Dal

  • Add Vegetable Oil in a deep pan and add some Asafoetida, Cumin seeds, Cloves, Whole Black Pepper and whole Red Chilli to it and sauté it for a minute
    ½ tsp Cumin Seeds, Pinch Asafoetida, 2 Cloves, 2 whole Red Chillies, 1½ tbsp Vegetable Oil, 4 Whole Black Pepper
  • Once the Cumin seeds turn brown add chopped onions, green chilies, ginger, garlic and Chopped Coriander Leaves.
    1 Medium Onion, 2 cloves Garlic, 1 inch Ginger, 10 g Green Chillies, Few Coriander leaves
  • Now you need to keep stirring the mixture using a spatula so that it does not burn.
  • Cook for a minute or two and now add Turmeric, Red Chilli powder, Salt, Coriander powder and Garam Masala. Keep stirring the paste as you add these ingredients. Add little water in case the paste becomes too dry and starts to stick. Don’t add too much water or else the spices will not cook properly.
    1 tsp Salt, ½ tsp Turmeric Powder, ½ tsp Coriander Powder, ½ tsp Garam Masala, ½ tsp Red Chillies powder
  • Now add chopped tomatoes and Sauté it for couple of minute till tomato gets cooked properly.
    2 Medium Tomato
  • Once the masala gets ready, add Kulath Ki Dal to it. You can use left over water which you used earlier while pressure cooking the dal in preparation steps. Add addition 1/2 cup water to it if required.
    50 g Kulath Dal
  • Now add rice paste (soaked rice grounded in a mixer) to it and stir it properly
    15 g Rice paste
  • Set the gas on medium flame and cook for another 10 - 15 mins and your Kulath Ki Dal is ready.
  • Serve the dish with a teaspoon of Clarified butter and some freshly chopped Coriander leaves on top.

Notes

Few considerations while cooking and serving -
  • We recommend serving Kulath Ki Dal (Kulthi Dal or Kullat Dal) with Steamed Basmati Rice.
  • While cooking you can also use clarified butter in place of Vegetable oil. This will add a different flavour to Kulath Ki Dal.
  • For awesome flavour, serve dal with additional clarified butter (Ghee) on top.
  • Traditionally ginger is diced in large pieces instead being finely chopped. For authentic flavour and texture use diced ginger and clarified butter (Ghee).
  • If you buy Kulath Dal from local store, you may have to watch out for impurities and may have to clean it before cooking.

Nutrition

Serving: 1Serving | Calories: 274kcal (14%) | Carbohydrates: 35g (12%) | Protein: 9g (18%) | Fat: 12g (18%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1201mg (52%) | Potassium: 708mg (20%) | Fiber: 12g (50%) | Sugar: 6g (7%) | Vitamin A: 1209IU (24%) | Vitamin C: 26mg (32%) | Calcium: 67mg (7%) | Iron: 4mg (22%)
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