Kulthi Ki Dal (Horse Gram Curry)

Name: Kulthi Ki Dal (Horse Gram Curry)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup horse gram (soaked overnight or 8 hours, drained); 3 cup water (for pressure cooking the dal); 0.5 tsp salt; 1 pinch turmeric powder; 1 tbsp ghee; 0.5 tsp cumin seeds; 1 pinch asafoetida; 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A rustic, earthy lentil curry from the hills of Uttarakhand and Himachal, made with humble horse gram. Slow-simmered with minimal spices, this dal has a deep, almost meaty flavor with a slightly thick, stew-like consistency. Perfect with steamed rice or mandua roti on a cold day.

PREP

15m

COOK

45m

SERVES

1 KATORI

218 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the horse gram overnight.
Wash the horse gram thoroughly and soak in plenty of water for at least 8 hours or overnight. Drain the water before cooking.
TIPProper soaking reduces cooking time and makes the dal easier to digest.
pressure cook · ~20 min
Pressure cook the horse gram.
1.Transfer the soaked and drained horse gram to a pressure cooker.
2.Add 3 cups of water, salt, and turmeric powder.
3.Close the lid and pressure cook on medium heat for 6-7 whistles (about 20 minutes).
4.Let the pressure release naturally.
TIPHorse gram takes longer to cook than regular lentils. If using an Instant Pot, cook on high pressure for 25 minutes.
temper · ~3 min
Make the tempering.
1.Heat ghee in a pan over medium heat.
2.Add cumin seeds and let them crackle (30 seconds).
3.Add asafoetida and chopped garlic, sauté until golden (30-40 seconds).
4.Add chopped ginger and green chilies, cook for another 30 seconds.
TIPDon't burn the garlic — it turns bitter. Keep the heat medium and stir continuously.
saute · ~10 min
Build the onion-tomato base.
1.Add chopped onions and sauté until soft and translucent (4-5 minutes).
2.Add chopped tomatoes, coriander powder, and red chili powder.
3.Cook until tomatoes break down completely and ghee separates from the masala (5-6 minutes).
TIPMash the tomatoes with the back of your spoon as they cook to help them break down faster.
simmer · ~10 min
Simmer the dal with the tempering.
1.Open the pressure cooker and give the cooked dal a good stir.
2.Pour the onion-tomato tempering into the dal and mix well.
3.Check the consistency — add a splash of hot water if it's too thick.
4.Bring to a gentle simmer and cook for 8-10 minutes so the flavors meld together.
TIPKulthi dal thickens as it cools, so keep it slightly thinner than your desired final consistency.
garnish · ~2 min
Finish with garam masala and coriander.
Turn off the heat. Sprinkle garam masala and chopped coriander leaves over the dal. Give it a gentle stir and cover for 2 minutes before serving.
TIPAdding garam masala at the end preserves its aromatic punch.
serve
Serve hot with steamed rice or mandua roti.
Ladle the dal into bowls. Serve piping hot with a wedge of lemon on the side and a dollop of ghee on top for extra richness.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak horse gram for at least 8 hours to soften its tough texture and reduce cooking time.
2
Resist mashing the dal completely — leaving some lentils whole gives a pleasant bite.
3
Cook the onion-tomato base until ghee separates; this deepens the flavor of the tempering.
4
Keep the dal a little thinner than you like; it thickens significantly as it cools.
5
Add garam masala only after turning off the heat to retain its fragrant aroma.
6
For a smokier flavor, use a pinch of smoked paprika or a quick dhungar (charcoal smoke) step.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace ghee with coconut oil or neutral vegetable oil in the tempering for a fully plant-based version without losing richness.

Low Oil

Low-Oil

Skip the tempering entirely and simply stir a pinch of asafoetida and cumin powder into the cooked dal — lighter but still aromatic.

Spicy

Double the green chilies and add ½ teaspoon of crushed black pepper along with the tempering for a fierier heat that complements the earthy lentils.

Butter Rich

Butter-Rich

Finish the dal with a tablespoon of butter instead of ghee and a splash of cream for a velvety, indulgent texture inspired by North Indian dhaba style.

High Protein Bowl

High-Protein Bowl

Add a handful of chopped spinach or methi leaves along with the tempering, and serve topped with a fried egg or paneer cubes for extra protein.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Iron

Horse gram is known in traditional Indian diets for its high iron content, which supports healthy blood and energy levels.

✓

Low in Fat

This dal uses only 1 tablespoon of ghee for the entire batch, keeping the saturated fat minimal while still delivering flavor.

✓

High in Fiber

Horse gram is a legume packed with dietary fiber, aiding digestion and promoting a feeling of fullness.

✓

Antioxidant Properties

Turmeric, garlic, and ginger in the recipe are all rich in anti-inflammatory compounds that support overall wellness.

QUESTIONS?

Frequently asked questions

Soaking is strongly recommended to reduce cooking time and improve digestibility; if you're in a hurry, a hot-water soak for 2 hours will help but the texture may be firmer.