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A traditional Mangalorean curry made from earthy horse gram and a fragrant coconut-spice masala. This tangy, savory, and slightly sweet dish is a coastal Karnataka classic, best enjoyed with a bowl of steamed rice.
For 4 servings
Prepare and Cook the Horse Gram
Prepare the Masala Paste
Combine and Simmer the Curry
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A traditional Mangalorean curry made from earthy horse gram and a fragrant coconut-spice masala. This tangy, savory, and slightly sweet dish is a coastal Karnataka classic, best enjoyed with a bowl of steamed rice.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 356.91 calories per serving with 13.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Incorporate vegetables like ash gourd (kuvale), pumpkin, or Malabar cucumber (magge) by adding them to the pressure cooker along with the horse gram.
For a richer, smoother texture, you can use 1/2 cup of thick coconut milk instead of grinding fresh coconut. Add it during the simmering stage.
While not traditional, this masala base works well with other whole lentils like black-eyed peas (lobia) or brown lentils. Adjust cooking times accordingly.
Horse gram is an excellent source of plant-based protein, essential for muscle repair, and dietary fiber, which aids in digestion and promotes a feeling of fullness.
The high fiber and protein content in this dish helps in keeping you satiated for longer, reducing overall calorie intake and supporting weight management goals.
Ingredients like turmeric (containing curcumin), garlic, and coriander seeds possess natural anti-inflammatory compounds that can help reduce inflammation in the body.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolized for energy.
Yes, Kulith Koddel is very healthy. Horse gram is a powerhouse of protein, iron, and fiber. The use of coconut provides healthy fats, and spices like turmeric and coriander offer anti-inflammatory benefits. It's a wholesome, plant-based meal.
One serving of Kulith Koddel (approximately 1 cup or 245g) contains around 315-330 calories, depending on the amount of coconut and oil used.
Soaking horse gram is crucial for two reasons: it significantly reduces the cooking time by softening the tough outer layer, and it helps break down phytic acid, making the nutrients more bioavailable and the lentil easier to digest.
Yes, you can. Cook the soaked horse gram in a heavy-bottomed pot with a lid. It will take much longer, around 1.5 to 2 hours, to become tender. Ensure you have enough water and check it periodically.
If you don't have jaggery, you can use brown sugar, coconut sugar, or a small amount of maple syrup. The goal is to add a hint of sweetness to balance the tanginess of the tamarind.
Leftover Kulith Koddel can be stored in an airtight container in the refrigerator for up to 3 days. The curry will thicken upon cooling, so you may need to add a splash of water when reheating.