Kulfa Ki Katli (Purslane-Lentil Curry - Hyderabadi Style)

Kulfa Saag / Purslane leaves.

Pressure cook the soaked lentils with onion, tomatoes, ginger, garlic, green chilies, kulfa leaves, coriander leaves and turmeric powder with 1 1/2 cups water for 4-5 whistles.

Mash well and......

.....add the tamarind water, red chili powder and salt. Bring it to a boil and simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Saute for a few seconds.

Pour this tempering over the prepared dal and serve with plain rice, plain khushka Biryani, jeera rice, naan or tandoori roti.