Horse gram with Pounded Garlic and Fennel

Kulith Nu Dal

Preparation info

  • Makes

    4 cups

    • Difficulty


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.


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


  1. 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