If you love the comfort of a warm bowl of dal chawal after a tiring day, then this protein-rich kulthi dal deserves a spot on your table. It’s nourishing, easy to make, and so delicious!
Being a mum, sneaking in extra nutrients and variety for my kids in as many meals as possible is non-negotiable. But between work, family, and everything else, I know how hard it can be to is to commit to recipes that feel too time-consuming or unfamiliar, even if they’re “healthy”. But this Andhra-Style kulthi ki dal or horsegram dal is different.
I’ll agree that it has a longer cook time than my other dal recipes, but most of that is just the pressure cooker doing its job. Because believe me, making this kulthi dal recipe takes as little as 20 minutes of active prep and cooking time. But the benefits it provides is phenomenal!
Jump to section: Horsegram Dal | Kulthi Dal
Why You’ll Love This Recipe
Horsegram dal, known as Kulthi dal in Hindi, Kollu in Tamil, Hurali in Kannada, and Gahat in Uttarakhand, is a traditional South Asian superfood renowned for its exceptional nutritional value and medicinal properties. And this Kulthi dal recipe is an easy way to bring it into your own kitchen. It has a deep, nutty flavor that feels comforting, and adding tamarind and jaggery into the preparation adds flavor and makes it just as delicious as it’s moong and toor dal counterparts.
Ingredients for Horsegram Dal
- Horsegram (Kulthi): The main ingredient of the dish. Once soaked and cooked, it turns soft and slightly nutty
- Oil: Any neutral oil, like sunflower oil, works well
- Seeds & Whole Spices: Mustard seeds, cumin seeds, fenugreek seeds, dried red chilli, and hing to build the base flavour
- Aromatics: Onion, garlic, green chilli, and curry leaves add aroma and flavor
- Spice Powders: Kashmiri chilli powder and turmeric for colour and mild heat
- Tamarind & Jaggery: Added in small amounts to balance tang and sweetness
- Tempering: Mustard seeds, curry leaves, dried red chillies, and Kashmiri chilli powder for an added layer of flavor to finish it off
Richa’s Top Tips
- Soak and cook the horsegram well: Horsegram needs a longer cooking time than regular dals, and soaking really helps with that. That along with the long pressure cooking time ensures that dal softens properly and becomes easier to digest.
- Blend part of the dal: Grinding a portion of the cooked horsegram gives the dal body and thickness while still keeping some whole lentils for texture.
- Don’t skip the tamarind–jaggery: This small step makes a big difference. The slight tang and sweetness beautifully round out the nutty flavour of horsegram.
- Finish with a hot tempering: Pour the tempering over the dal right at the end so the aroma stays fresh, and the flavours really pop.
Kulthi Dal Benefits
It’s naturally high in plant-based protein and fibre, which makes this dal filling and satisfying without feeling heavy. Because of its low glycaemic index, horsegram is often included in diets meant to support stable blood sugar levels.
It’s also known for being warming and digestion-friendly, which is why it’s commonly used in winter cooking across many Indian regions. The high fibre content supports gut health, while its nutrient density makes it especially helpful for people looking to add more nourishment to simple home food.
Frequently Asked Questions
Horsegram takes longer to cook than most dals. Make sure it’s soaked overnight and pressure-cooked on low heat for the full time until it’s completely soft and mashable.
Yes. Pressure cook the soaked horsegram in the Instant Pot using the manual pressure setting until soft. Then continue with the rest of the recipe on sauté mode.
Blending helps give the dal body and a creamy texture. If you skip it, the dal will still taste good but will be thinner and more brothy.
Yes, vegetables like bottle gourd, pumpkin, or spinach work well and blend easily into the flavours without overpowering the dal.
Storage Tips
- In the fridge: You can store the leftover horsegram dal in an airtight container for up to 2–3 days. The dal will thicken slightly as it cools.
- Freezing: You can freeze this dal for up to two weeks. Thaw overnight in the fridge before reheating.
- Reheating tip: Gently warm on the stove or in the microwave by adding a splash of water to loosen the consistency. Stir well so it heats evenly.
Serving Ideas
This horsegram dal is comforting and hearty on its own. But it really comes together as part of a simple Indian meal. Here are a few easy ways to serve it:
- With Steamed/Jeera Rice: A classic bowl of dal chawal never fails. The nutty flavour of kulthi dal pairs beautifully with plain/jeera rice.
- With Rotis or Phulkas: Soft rotis are perfect for scooping up the dal and make it a great everyday meal.
- With a Simple Raita: Cucumber or boondi raita along with your dal and rice/roti makes the meal more wholesome and flavorful.
- With Chaas (Buttermilk): A glass of chaas on the side keeps things light and refreshing, especially for lunch.
If you’re looking to bring more nourishment into everyday meals without changing the way you cook or eat, this kulthi ki dal is a great place to start. Give it a try the next time you’re planning a simple meal at home, and if you do make it, don’t forget to share it with me on Instagram @my_foodstory. I always love seeing these recipes come together in your kitchens.
Watch Kulthi Dal Recipe Video
Kulthi Dal | Horsegram Dal
Equipment
Ingredients
- 1 cup horsegram soaked overnight
- 2 cups + 1 ½ tablespoons water divided
- 2 tablespoons sunflower or any neutral flavored oil
- 1 teaspoon mustard seeds / rai
- 1 teaspoon cumin seeds /jeera
- ¼ teaspoon fenugreek seeds / methi
- ⅛ teaspoon hing asafoetida
- 1 red chilli whole
- 1 tablespoon finely chopped garlic
- ½ cup finely chopped onions
- 1 green chilli slit
- 2 sprigs curry leaves
- 1 teaspoon kashmiri chilli powder
- ½ teaspoon turmeric powder
- ¾ teaspoon salt
- 1 ½ teaspoons tamarind
- ½ teaspoon jaggery
Tempering
- 2 teaspoons sunflower or any neutral flavored oil
- ½ teaspoon mustard seeds
- 2 springs curry leaves
- 2 small red chillies whole
- ¼ teaspoon kashmiri chilli powder
Instructions
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Add soaked horsegram to pressure cooker with 1 ½ cups of water, after the first whistle, cook on low for 40 minutes till the horsegram turns soft & mashable. Let the cooker depressurise by itself.
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Set aside 1 cup of cooked horsegram and add the rest of the cooked horsegram (approx. 1 ½ cups) to a mixer and blend to a thick paste using ¼ – ½ cup of cooked water for grinding.
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Soak tamarind in 1 ½ tablespoons of hot water, rest for 10 minutes. Mash the tamarind well to get thick tamarind extract.
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Heat oil in a kadai or cooking pot, add mustard, cumin, fenugreek seeds, hing, red chilli and once the seeds crackle, add garlic and saute for a few seconds. Add onions, green chilli, curry leaves and saute till onions turn translucent.
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Add the horsegram ground paste along with 1 cup of cooked water, add kashmiri chilli powder, turmeric powder, salt, tamarind extract, jaggery, mix well and once it boils, simmer for 10 minutes for the horsegram paste to absorb all the flavours.
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Add the rest of the cooked horsegram along with ½ cup of water, bring to a boil and simmer for 5 minutes.
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For the tempering, heat oil in a tadka pan, add mustard seeds and once they splutter, add curry leaves, red chillies and saute for a few seconds till they are roasted. Switch off the heat, add kashmiri chilli powder, mix well, add to the dal and serve.
Video
Notes
- Horsegram has to be cooked for this long to ensure they are cooked well and blend to a smooth paste.
Nutrition
This article was researched and written by Harita Odedra.
The post Kulthi Dal | Horsegram Dal appeared first on My Food Story.
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