Village Style Kurthi Dal Recipe: Kurthi dal, with its mildly astringent and indigenous flavor, has been a staple of simple yet energizing village meals. In ancient times, farmers ate it to boost their energy after strenuous work. This dal tastes delicious even without the added spices, and its indigenous tadka enhances its flavor.

Village Style Kurthi Dal Recipe: Kurthi dal, also known as Kulthi, Hulga, or Horse Gram in many regions, is a traditional and nutritious dal that has been used in Indian villages for centuries. This dal is especially prepared in rural areas during the winter season because of its warming properties. Kurthi dal has a slightly astringent and indigenous flavor, making it an integral part of simple yet energizing village meals. In ancient times, farmers ate it to energize after strenuous work. This dal tastes delicious even without excessive spices, and its indigenous tadka enhances its flavor. Rich in nutrients, Kurthi dal is considered a good source of iron, protein, and fiber. In Ayurveda, it is considered a dal that strengthens the body from within. This is why it is still eaten with great relish in villages, cooked using traditional methods.

Ingredients required making Kurthi Dal

• Kurthi/Kulathi dal – 1 cup
• Water – 3-4 cups
• Garlic – 5-6 cloves (crushed)
• Green chillies – 1-2 (crushed)
• Onion – 1 medium (finely chopped, optional – in many villages it is also made without onion)
• Mustard oil – 2 tablespoons
• Cumin seeds – 1 tsp
• Asafoetida – 1 pinch
• Turmeric powder – 1/2 tsp
• Red chilli powder – as per taste
• salt to taste

How to prepare Kurthi Dal

Clean and soak the kurthi dal in water for 8–10 hours or overnight. Add 3–4 cups of water, turmeric, and salt to the cooker and cook thoroughly for 4–5 whistles. Once the cooker cools, lightly mash the dal with a whisk or spoon to thicken it slightly. Heat mustard oil in a pan. Add cumin seeds, then asafoetida, chopped garlic, green chilies, and onion (if using) and fry until golden brown. Add the cooked dal, red chili powder, and cook on low heat for 5–10 minutes. Sprinkle coriander leaves on top and mix well.

 PC:Prabhat Khabar