Hyderabadi Kulfa Katli. | How to make Hyderabadi Kulfa Katli.

By Zeenath Amaanullah  |  28th Apr 2017  |  
3 from 1 review Rate It!
  • Hyderabadi Kulfa Katli., How to make Hyderabadi Kulfa Katli.
Hyderabadi Kulfa Katli.by Zeenath Amaanullah
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About Hyderabadi Kulfa Katli. Recipe

A very famous lentil recipe from Hyderabad cooked along with the purslane leaves ( Kulfa). Pigeon pea lentils or toor dal is used for this. Tangy, spicy and simple. It can be made even with mutton added to it just like the other famous dal recipe from here called Dalcha or the bottle gourd and lentil curry. It goes very well with rice and some side dish, however, it can be eaten with roti or chapatis or parathas as well. Enjoy this simple lentil curry that is easy to make too.

Hyderabadi Kulfa Katli., a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Hyderabadi Kulfa Katli. is just mouth-watering. This amazing recipe is provided by Zeenath Amaanullah. Be it kids or adults, no one can resist this delicious dish. How to make Hyderabadi Kulfa Katli. is a question which arises in people's mind quite often. So, this simple step by step Hyderabadi Kulfa Katli. recipe by Zeenath Amaanullah. Hyderabadi Kulfa Katli. can even be tried by beginners. A few secret ingredients in Hyderabadi Kulfa Katli. just makes it the way it is served in restaurants. Hyderabadi Kulfa Katli. can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Hyderabadi Kulfa Katli..

Hyderabadi Kulfa Katli.

Ingredients to make Hyderabadi Kulfa Katli.

  • Pigeon pea lentils or Toor dal 1 & 1/2 cups
  • Purslane leaves chopped finely 2 bunches
  • onions chopped 2
  • tomatoes chopped 2
  • tamarind paste or pulp 1/4cup
  • red chilly powder 1 Tbsp
  • turmeric 1 Tsp
  • ginger garlic paste 1 Tbsp
  • green chillies chopped 2
  • Oil or ghee 3 Tbsp
  • water 2 cups or little more
  • ghee a tbsp to top it up

How to make Hyderabadi Kulfa Katli.

  1. Wash and soak the dal for an hour.
  2. In a pressure cooker, heat the ghee, add the onions and the ginger garlic paste.
  3. Saute for a while and then add all the masalas/spices.
  4. Now add the tomatoes. Cover and allow to simmer.
  5. Saute for a while until soft and cooked.
  6. Now add 2 cups of water along with the soaked dal and pressure cook on high for 8 whistles.
  7. Let the cooker cool down completely before removing the lid.
  8. To this add in the washed and chopped purslane leaves.
  9. Add the tamarind paste as well.
  10. Simmer until done.
  11. Serve it hot with a tablespoon of ghee or butter on top.

My Tip:

As a variation, spinach leaves also can be used.

Reviews for Hyderabadi Kulfa Katli. (1)

Geetanjali Khannaa year ago


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