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Kulthi Ki Dal (Horse Gram Curry)
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak horse gram for at least 8 hours to soften its tough texture and reduce cooking time.
- 2Resist mashing the dal completely — leaving some lentils whole gives a pleasant bite.
- 3Cook the onion-tomato base until ghee separates; this deepens the flavor of the tempering.
- 4Keep the dal a little thinner than you like; it thickens significantly as it cools.
- 5Add garam masala only after turning off the heat to retain its fragrant aroma.
- 6For a smokier flavor, use a pinch of smoked paprika or a quick dhungar (charcoal smoke) step.
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 OilLow-Oil
Skip the tempering entirely and simply stir a pinch of asafoetida and cumin powder into the cooked dal — lighter but still aromatic.
SpicySpicy
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 RichButter-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 BowlHigh-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.
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.
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.
