Horsegram – Kulthi Kulith Kollu Dal Lentil Soup

The Horsegram or kulthi or Kollu dal is not very widely popular in North India, I have never even heard about it while growing up. However, when I noticed it in Indian grocery store, I thought of giving it a try since I have heard a lot of it’s benefits from my friends.  Horse Gram Dal has the highest calcium content among all lentils (pulses).
It is one of the richest vegetarian sources of protein and also low in fat. Horse Gram , also known as Kulith/Kulthi or Kollu dal, slows digestible starch which effectively feels fuller for a longer time.
Adding to its merit, Horse Gram dal is delicious and easy to make !! Let’s prepare this protein packed dal today.

How to make Instant Pot Horse Gram - Kulthi Kullu Dal

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 330 calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1 1/2  cup  Horse Garam Dal - Kulthi, Kulith Kollu Dal
1 medium Tomato chopped
1 medium Onion Chopped
2 Green Chilies / Hari Mirch chopped (as per your taste)
2 tbsp Oil or /Desi Ghee
1 tsp Kashmiri Red chili powder (as per your taste)
1 tsp Haldi Powder/Turmeric Powder
1 tsp garam masala
1 tsp coriander powder(Dry Dhaniya Powder)
1 tsp. Cumin powder
Pinch of Heeng / Asafoetida
Salt according to the taste (I used 1 tbsp)
3 cups of water

Instructions

1. Turn on the Instant pot in saute mode, medium heat. This setting generates exact heat to saute all the spices in any kind of food.

 

2.  Add the oil/ghee in the pot and after 30 seconds. When oil is a little warm, add cumin seeds and heeng.

 

3.  When jeera starts splattering, add cut onion. Saute it for almost 2-3 minutes.

 

4.  Then add chopped green chilies, Turmeric powder, Coriander Powder, Garam masala, Cumin powder, a pinch of salt, and 1/8 cup of water.

 

 

5. After 1 minute, mix chopped tomato,1/2 cup water, and stir it until tomatoes become soft and you can see some oil inside the pot.

 

6. Now add the Horse Gram dal to the pot. Also, add some water inside the pot.

 

 

7.  Mix all the ingredients properly, if anything is stuck to the bottom, deglaze the pot, otherwise, it will show a burn sign. Press cancel and close lid with the vent in sealing position.

 

8. Now cancel the saute mode and change the instant pot setting to pressure cook mode for 50 minutes in high.

 

9. As you hear the instant pot beeps, you know that Dal is done. Cancel the instant pot setting and let the pressure release by itself.  If you are in a hurry you can release the pressure manually. My suggestion is that always let the pressure release by itself, so it will give enough time for gravy to simmer.

 

Serve hot with 1 tsp of ghee on top, and cilantro.
Serving suggestion- Serve with steamed rice and roti/naan.