Ingredients:
Kulthi Seeds (Horse Gram) – 2.5 kgs
Tamarind Pulp – 1 1/2 cups
Salt as per taste
Red Chillies – 3 tsp, ground
Ginger Garlic Paste – 2 tblsp
Onion – 2, finely chopped
Coconut – 4 to 5 tsp, ground
Poppy Seeds – 2 tsp, ground
Cumin – 2 tsp, ground
Ghee – 1/2 cup
Bay Leaves – 4
Coriander Powder – 2 tblsp, dry roasted
Besan Flour – 4 tsp, roasted
For Seasoning:
Cumin Seeds – 1 tsp
Garlic Cloves – 10 to 12
Dry Red Chillies – 4 to 5
Method:
1. Wash the horse gram and cook in 4 to 7 litres of boiling water on low heat.
2. When the seeds become soft, beat in a blender.
3. Add the tamarind pulp, salt, ground red chillies, ginger garlic paste and onion.
4. Cook together.
5. When the mixture has thickened, add coconut, poppy seeds, cumin, coriander, bay leaves and continue to cook for 10 to 20 minutes, stirring occasionally.
6. Mix besan flour with a cup of the liquid and add.
7. Cook for 5 to 8 minutes.
8. Heat ghee in a frying pan and fry the seasoning ingredients.
9. Pour over the curry.
10. Cook till it reaches a sauce like consistency.
11. Serve with rice.
