Name: Horse gram with Pounded Garlic and Fennel (Kulith Nu Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 teaspoon black or yellow mustard seeds; 1 cup horse gram (kulith), picked over for stones; 6 fresh green Thai, cayenne, or serrano chiles, stems removed; 8 medium-size cloves garlic; 1½ teaspoons rock salt, pounded; 12 to 15 medium-size to large fresh curry leaves; 1 small red onion, cut in half lengthwise and thinly sliced; 2 tablespoons Ghee or canola oil; 2 teaspoons fennel seeds

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This curry is a mouthful of textures and flavors, its main “chewiness” coming from the legume itself. Because of its assertive nature, I have incorporated a lot of garlic and chiles to offset that. I love this curry ladled over white rice with a squeeze of fresh lime juice.

Ingredients

1 cup horse gram (kulith), picked over for stones
8 medium-size cloves garlic
6

Asia
India
Main course
Stew
Spicy
Vegan
Gluten-free

Method

Place the horse gram in a pressure cooker. Fill the cooker halfway with water and rinse the legumes by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups

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Ingredients

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