Karam Sag with Kurthi Dal
A hearty dal of horse gram (kurthi) simmered with tender karam tree leaves, cooked especially during the Karma festival across Jharkhand's villages.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Pressure cooker or pot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 10 g
- calories
- 180 kcal
Instructions
- 1
Boil the soaked horse gram with turmeric and water. Cook until soft, about 20-25 minutes.
- 2
Heat mustard oil in a separate pan. Add the cumin seeds and dry red chilli.
- 3
Add the sliced onion and crushed garlic. Fry gently until golden.
- 4
Add the chopped karam leaves (wild edible greens). Stir-fry for a few minutes until wilted.
- 5
Pour the boiled horse gram along with its cooking liquid into the pan.
- 6
Add salt. Simmer everything together for 10-15 minutes until well mixed and slightly thickened.
- 7
Taste and adjust the seasoning.
- 8
Serve hot with steamed rice.
Chef's tips
Horse gram needs enough soaking and boiling time to soften completely; a pressure cooker speeds this up. If karam leaves are unavailable, any tender wild leafy green works as a substitute.
Ingredient substitutions
- karam leaves → spinach or amaranth leaves
Storage
Refrigerate for up to 2 days.
Reheating
Reheat on the stovetop with a splash of water.
Common mistakes to avoid
- •Undercooking the horse gram, leaving it hard and difficult to digest.
Serving suggestions
Cooked Karam Sag with Kurthi Dal?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Jharkhand
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
