Hyderabadi Kathli

Replace your regular dal-rice combo with this tangy tur dal cooked with nutritious, easy-to-prep purslane greens and get your dose of daily omega-3 fatty acids and antioxidants!

Ingredients:

1. Purslane/Kulfa, 2 and 1/2 cups, chopped.
2. Toor Dal/Split pigeon pea, 1/2 cup, heaped.
3. Tomatoes, a cup, chopped.
4. Ginger-garlic, 1/2 a tablespoon
5. Turmeric, 1/2 teaspoon
6. Red Chilli, 3/4 teaspoon
7. Green Chillies, 2, cut in half
8. Water, 2 and 1/2 cups
9. Tamarind pulp, about 1/3 cup
10. Curry leaves, 2 sprigs
11. Salt, to taste
12. Cooking Oil, 2-3 tablespoons
13. Mustard seeds, 1/4 teaspoon
14. Cumin seeds, 1/2 teaspoon
15. Garlic, 3, small, chopped
16. Dry red chillies, 3

Preparation:

1. Prepare the greens:
• pick small-sized tender greens and wash multiple times with water until water is clean.
• remove hard stalks if any, and chop.

2. Prepare dal:
• into a pressure cooker, add toor dal, tomatoes, chopped kulfa, turmeric, red chilli powder, green chillies, ginger garlic paste and a cup of water.
• lock the pressure and cook over high heat for one whistle. Continue to cook over low heat for another 8 minutes or until the dal is fully cooked.
• mash the dal to suit your liking.
• add tamarind pulp, curry leaves, 1 and 1/2 cups of water, and some salt. Bring to a boil over high heat. Let it simmer for 5-8 minutes or until the desired consistency.

3. Prepare the tadka:
• heat some oil in a small frying pan.
• add mustard seeds and let them splutter.
• add cumin seeds and some garlic. Add dry red chillies once the cumin turns dark brown.
• transfer to the dal while still hot.
Serve with rotis or plain rice.