Kulthi Ki Dal (Horse Gram Curry)
This hearty Kulthi Ki Dal, or Horse Gram Curry, is a protein-packed and flavorful North Indian staple. It transforms humble horse gram into a thick, savory, and satisfying main course, perfect for pairing with rice or flatbreads.
For 4 servings
Rinse the soaked horse gram thoroughly. In a pressure cooker, combine the rinsed horse gram with 4 cups of fresh water. Cook on high pressure for 8-10 whistles, then reduce heat to low and cook for another 15-20 minutes. Allow the pressure to release naturally. The dal should be tender but still hold its shape.
While the dal is cooking, prepare the tempering. Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Then, add asafoetida and sauté for a few seconds.
Add the finely chopped onion to the pan and cook until it turns golden brown, stirring occasionally (about 5-7 minutes).
Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears. Add turmeric powder, coriander powder, and red chili powder. Sauté for 30 seconds, stirring constantly to prevent burning.
Add the chopped or pureed tomatoes and salt. Cook, stirring occasionally, until the tomatoes soften, release their juices, and the oil starts to separate from the mixture (about 7-10 minutes). Mash the tomatoes lightly with the back of your spoon.
Once the pressure has released from the cooker, open it and gently mash about a quarter of the cooked horse gram with a ladle against the side of the cooker to thicken the dal slightly. Add the cooked horse gram along with its cooking liquid to the tomato-spice mixture in the pan.
Bring the curry to a gentle simmer. If the dal is too thick, add a little hot water to reach your desired consistency. Simmer for 10-15 minutes, allowing the flavors to meld, stirring occasionally to prevent sticking.
Stir in the garam masala and fresh lemon juice. Taste and adjust salt or spices if needed.
Garnish generously with fresh chopped cilantro before serving hot.
Serve Kulthi Ki Dal with steamed basmati rice, roti, or naan for a wholesome and satisfying meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking is Key: Don't skip soaking the horse gram overnight. It significantly reduces cooking time and improves digestibility. If you forget, boil it for 10 minutes, then soak for 2-3 hours in hot water.
- 2Pressure Cooker Essential: Horse gram is tough. A pressure cooker is highly recommended for achieving tender dal efficiently. If using a regular pot, it will take much longer (1.5-2 hours) and may require more water.
- 3Consistency Control: The dal thickens as it cools. If reheating, you might need to add a splash of hot water to achieve the desired consistency.
- 4Flavor Boost: A final tempering (tadka) of mustard seeds, curry leaves, and dried red chilies in ghee, poured over the finished dal just before serving, can add an extra layer of aroma and flavor.
Adapt it for your goals.
Smoky Dhungar
For a traditional smoky flavor, heat a small piece of charcoal until red hot. Place it in a small steel bowl in the center of the dal, pour a teaspoon of ghee over it, and cover the pot immediately for 2-3 minutes. Remove the charcoal before serving.
Vegetable AdditionVegetable Addition
Enhance nutrition and texture by adding finely diced vegetables like carrots, bottle gourd (lauki), or spinach along with the tomatoes. Cook them until tender before adding the dal.
Tangy TwistTangy Twist
Instead of or in addition to lemon juice, you can add a small piece of tamarind pulp (soaked and squeezed for its extract) or a teaspoon of dry mango powder (amchur) for a more pronounced tanginess.
Why this is on our healthy list.
Rich in Protein
Horse gram is an excellent source of plant-based protein, making it highly beneficial for vegetarians and vegans, supporting muscle growth and repair.
High in Fiber
Its high fiber content aids digestion, promotes bowel regularity, and helps in maintaining healthy blood sugar levels, contributing to overall gut health.
Mineral Powerhouse
Kulthi is packed with essential minerals like iron, calcium, and phosphorus, which are vital for bone health, red blood cell formation, and energy metabolism.
Frequently asked questions
Soaking horse gram overnight is crucial for two main reasons: it significantly reduces the cooking time, as horse gram is a very hard legume, and it helps to break down anti-nutrients, making it easier to digest and allowing for better absorption of nutrients.
