Nourishing Horsegram Dal (Kulith/Kollu) – A Protein-Packed Indian Delight
Horsegram Dal Recipe – Kulith/Kollu Dal
Horsegram Dal, known as Kulith or Kollu, is a hearty Indian dish celebrated for its high protein content and nutritional benefits. This delicious and wholesome lentil preparation is perfect for a fulfilling lunch, especially when paired with Indian breads like phulkas and a side of vegetables. Here, we present a detailed recipe to guide you through the preparation of this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/ Kulith) | 1/2 cup |
| Water | 3 cups |
| Turmeric powder (Haldi) | 1 tablespoon |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Ginger Garlic Paste | 1 tablespoon |
| Onion (chopped) | 1 medium |
| Tomato (chopped) | 1 medium |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Coriander Leaves (chopped) | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 200 |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Fiber | 10 g |
| Fat | 5 g |
| Sodium | Depends on added salt |
Preparation Time
| Activity | Time (in minutes) |
|---|---|
| Prep Time | 480 (soaking time) |
| Cook Time | 30 |
| Total Time | 510 |
| Servings | 4 |
Instructions
To begin your culinary journey with the Horsegram Dal, follow these meticulously crafted steps for a delectable outcome:
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Soak the Horse Gram: Start by soaking the horse gram dal in 1 cup of water overnight. This not only softens the dal but also enhances its digestibility.
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Cook the Dal: The next morning, drain the soaked horse gram and transfer it to a pressure cooker. Add 3 cups of fresh water along with salt to taste and 1 tablespoon of turmeric powder. Seal the pressure cooker with its lid and cook on high heat for about 6-7 whistles. Once cooked, allow the pressure to release naturally, ensuring that the dal is tender and well-cooked.
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Prepare the Tempering: In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium flame. When the ghee has melted and is hot, add the mustard seeds and cumin seeds. Sauté until they crackle and release their aroma.
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Add Aromatics: Immediately add 1/4 teaspoon of asafoetida to the pan, stirring it for a few seconds until fragrant. Then, introduce 1 tablespoon of ginger garlic paste, sautéing it until the raw aroma dissipates, which typically takes about 1-2 minutes.
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Cook the Vegetables: Add the chopped onion to the pan and sauté until it becomes translucent. Follow this by adding the chopped tomato, 1 teaspoon of red chilli powder, salt to taste, and 1 teaspoon of coriander powder. Cover the pan and let the mixture cook for 2-3 minutes, allowing the tomatoes to soften and meld with the spices.
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Combine with the Dal: Once the tomato-onion mixture is cooked, carefully add the mashed horse gram dal to the pan. Stir to combine all ingredients thoroughly. Cover and let the dal simmer for an additional 3-4 minutes, allowing the flavors to meld beautifully.
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Garnish and Serve: Turn off the flame and garnish the dish with freshly chopped coriander leaves.
For an exceptional dining experience, serve your Horsegram Dal alongside warm phulkas, Aloo Baingan Ki Sabzi, and a refreshing Boondi Raita, transforming your meal into a wholesome feast that will nourish both body and soul.
Enjoy this comforting and nutritious dish that not only showcases the rich flavors of Indian cuisine but also offers a healthy, high-protein option for vegetarian diets!
