KULFA DAL RECIPE, KULFA KI KATLI, PURSLANE LEAVES RECIPE

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 Here are recipes for Kulfa Dal (Purslane Lentil Curry) and Kulfa ki Katli (Purslane Fudge):

  1. Kulfa Dal (Purslane Lentil Curry):



Ingredients:

  • 1 cup kulfa (purslane) leaves, washed and chopped
  • 1/2 cup split yellow lentils (moong dal), washed and soaked
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1 tablespoon oil or ghee
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Heat oil or ghee in a pressure cooker or a deep pan.

  2. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

  3. Add chopped onions and sauté until they turn golden brown.

  4. Add ginger-garlic paste and green chilies. Cook for a minute.

  5. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and oil starts to separate.

  6. Drain the soaked lentils and add them to the pan. Stir well.

  7. Add chopped kulfa leaves and mix everything together.

  8. Add water as per desired consistency (approximately 2 cups) and cover the pressure cooker. Cook for 3-4 whistles or simmer for about 20-25 minutes until the lentils are cooked.

  9. Once the pressure is released, open the cooker and give the dal a gentle stir.

  10. Garnish with fresh coriander leaves.

  11. Serve hot with steamed rice or roti.

  12. Kulfa ki Katli (Purslane Fudge):

Ingredients:

  • 2 cups kulfa (purslane) leaves, washed and finely chopped
  • 1 cup condensed milk
  • 1/2 cup milk powder
  • 1/4 cup ghee (clarified butter)
  • 1/4 teaspoon cardamom powder
  • Chopped nuts for garnish (optional)

DAL RECIPES








Instructions:

  1. Heat ghee in a non-stick pan on medium heat.
  2. Add the chopped kulfa leaves and sauté for a few minutes until they become soft.
  3. Reduce the heat to low and add condensed milk, milk powder, and cardamom powder to the pan. Mix well.
  4. Continue cooking on low heat, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.
  5. Remove the pan from heat and let the mixture cool slightly.
  6. Grease a plate or tray with ghee and spread the mixture evenly onto it.
  7. Allow it to cool completely and set for a few hours.
  8. Once set, cut the fudge into desired shapes and garnish with chopped nuts if desired.
  9. Serve Kulfa ki Katli as a sweet treat or dessert.

Enjoy these delicious recipes featuring kulfa (purslane) leaves!

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