A spicy, coconut-based curry of horsegram (kulith) with a light flavouring of curry leaves is
best had with steaming rice or rice bhakri.

KULTHACHI USAL

Ingredients

2 cups horsegram (kulith) sprouts
3-4 tbsps oil
12-15 garlic cloves
1 inch ginger, roughly chopped
2 bay leaves
1 inch cinnamon stick
2-3 green chillies
6-8 black peppercorns
2 large onions, sliced
Salt to taste
1 cup scraped fresh coconut
Gravy
2-3 tbsps oil
1½ tsps cumin seeds
1 tbsp finely chopped garlic
1 large onion, finely chopped
1 large tomato, finely chopped
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
1 tbsp malwani masala
10-12 curry leaves
2 tbsps chopped fresh coriander leaves + for garnish
Steamed rice to serve

Method

1. Heat oil in a pan. Add garlic cloves, ginger, bay leaves, cinnamon stick, green chillies, black peppercorns, onions and salt and mix well. Cook for 2-3 minutes.
2. Add coconut, mix and cook till golden brown. Switch the heat off and allow the mixture to cool slightly.
3. Transfer the mixture into a mixer jar, add ½ cup water and grind to a fine paste.
4. To make the gravy, heat oil in a pressure cooker. Add cumin seeds and let them change colour. Add garlic and mix well. Cook for 1-2 minutes. Add onion, mix and cook till golden brown.
5. Add tomato, mix and cook till it turns soft and pulpy. Add the ground paste, mix and cook till the oil separates.
6. Add red chilli powder, turmeric powder, coriander powder and malwani masala and mix well. Cook for 1-2 minutes.
7. Add horsegram sprouts and mix well. Add 2½ cups water and mix till well combined. Add curry leaves and mix. Stir in the coriander leaves and mix well. Cover and cook under pressure till 2-3 whistles are released.
8. Switch the heat off and allow the pressure to reduce completely. Transfer into serving bowl and garnish with coriander leaves. Serve hot with steamed rice.

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