One of the simplest breakfasts I have come to enjoy over the years is a simple preparation of Kulth (horse gram) with some toast. It is straightforward to prepare, packed full of protein and extremely enjoyable. I classify it as one of the simpler pleasures in life.
If you have been following this blog for a while, I have previously alluded to covering four different ways of preparing Kulth - this is the fourth and final way that I know of, effectively concluding the mini-series on Kulth. For this preparation, I have used our bog-standard Indian spices and ginger. However, everything is optional, and you are free to experiment with any other ingredient. I am keen to know of any variations that you try out. The other callout is that while this post is about Kulth, the concept is extensible to any lentil you wish. Dal-moth, another popular lentil, is an equally good alternative.
Before I walk you through the ingredients and steps, here are some relevant metrics for the recipe.
Difficulty - Easy.
Prep time - 2 mins. This does not include the overnight soaking of the lentils.
Cooking time - 10 mins.
Servings - 4.
Water - 3 cups
Kulth/ Horse gram - 1 cup
Salt - 1 tsp but adjust to taste
Ginger - 0.5" knob, chopped into fine matchsticks. This is entirely optional.
Olive oil - 1 tbsp
Garam Masala - 0.5 tsp
Turmeric - 0.25 tsp
Red chilli powder - 0.5 tsp
Cumin seeds - 1 tsp
Coriander powder - 0.5 tsp
Soak the horse gram overnight in water. For every cup of lentils, use three cups of water.
Add the lentils, olive oil, and spices into a pressure cooker. If the lentils have completely soaked up the water, add an additional half cup of water to the pressure cooker.
Seal the pressure cooker and set the heat to high.
After the first whistle, lower the heat. After around five or so mins, turn off the heat. If you find that after 5 mins the lentils have gone mushy, then for future attempts, lessen the time from 5 mins to 3 or something.
Open the pressure cooker. If there is any water in the pressure cooker, set the heat to high and boil off any excess water. The lentils need to be completely dry to enjoy this dish.
Optionally garnish with some coriander.
That is it; your Kulth is ready - Bon appetite. Heat a couple of slices of toast, and bring along your favourite spreads to enjoy this breakfast. As always, I'd love to hear what you have to say in the comments down below. See you in the next one.