A unique and tasty Bangalore-style curry, made with arhar dal and lots of greens like malabar spinach (basale soppu), amaranth and arbi leaves, known as Cutli in Bangalore. I grew up eating this nutrition-packed curry and this is the tastiest way to make your kids have greens. This traditional unsung recipes has been carried out from our ancestors and I feel proud to be sharing this unique recipe with the World. Make sure to try it out and for more authentic, traditional recipes, Follow us. Read till the end to get step-by step picure instructions.
INGREDIENTS:
- Toor dal- 1 cup (arhar dal)
- Desi tomatoes- 4-5 nos (naati, medium sized)
- Garlic- 7-8 cloves (peeled)
- Onion- 1 no (large, roughly chopped)
- Turmeric powder- 1/4 tsp
- Chilli powder- 1 tsp
- Mixed greens- 3 cups (I've used Arbi leaves, amaranth leaves and malabar spinach (Basale soppu), You can use greens of your choice)
- Salt- to taste
- Thick tamarind pulp- 3 tbsp
For Tempering:
- Oil- 1 tbsp
- Jeera- 1/2 tsp
- Curry leaves- 1 sprig
- Onion- 1 no (small, thinly sliced)
PROCEDURE:
- Wash dal thoroughly and add it to a pressure cooker. Add 3 cups water to the dal along with garlic, onion, turmeric powder and diced tomatoes.
- Now cut the greens and wash them thoroughly, drain it in a colander. Add the greens to the toor dal.
- Now pressure cook the dal and greens for 7-8 whistles or until the dal and greens are cooked well. Allow the pressure to release naturally.
- Now remove it in a thin meshed colander with a bowl below it while still hot.
- Mash the dal in the colander using a wooden masher, until all the greens and dal is mashed and collected in the bowl below.
- Add tamarind pulp to the dal mixture and mix well.
- Heat a thick-bottomed vessel, add oil to it. Now add jeera and let it splutter. Add curry leaves and sliced onions and let the onions turn slightly golden.
- Once the onions are golden, immediately pour the dal to it.
- Add salt and red chilli powder and mix well. Adjust its consistency according to your preference. Cover it and allow it to come to a boil. This step allows the tempering aroma to be absorbed in the dal, however it's optional.
- Allow the dal to come to a rolling boil.
- Cutli is ready. Serve hot with white rice and ghee along with Cauliflower Palya.
