Kathli or Purslane Lentil Curry – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen’s Recipes

Purslane: 5 medium sized bunches
Bengal gram (chana dal): 100 grams
Tomatoes: 4
Whole green chillies: 6
Turmeric powder: ½ teaspoon
Ginger garlic paste: 1 tablespoon
Salt: 1 ½ teaspoon
Tamarind water: ½ cup
Curry leaves: a handful
Chopped coriander: a handful


1.    In a pressure cooker add washed Bengal gram or chana dal, purslane leaves( washed and drained).

2.    Add chopped tomatoes, whole green chillies, turmeric powder, ginger garlic paste and 300 ml of water. Mix well and close the lid.

3.    Pressure cook for 4 to 5 whistles till the lentils get tender.

4.    Add salt and mash well.

5.    Add tamarind water, 300 ml of water, curry leaves and chopped coriander. Mix well and close the lid.

6.    Cook on medium flame for about 2 minutes and simmer for 10 to 15 minutes till the raw smell of tamarind disappears. Stir at times to prevent burning.

For Tempering:

Cooking oil: 2 tablespoons
Cumin seeds (zeera): 1 ½ teaspoons
Whole dry red chillies (sukhe lal mirch sabith): 5
Garlic cloves: 9
Curry leaves: a handful


1.    In an another pan, add oil. When the oil is hot, add cumin seeds, whole dry red chillies, peeled garlic cloves and stir till they turn brown.

2.    Switch off the flame and add curry leaves.

3.    Temper the cooked lentils and purslane.

Hyderabadi Kathli or Purslane Lentil Curry is ready

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