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Method
Clean, wash and soak the kulith in enough water overnight. Drain the kulith, add 4 cups of water and salt and cook for 20-25 minutes on a medium flame till the kulith gets over cooked. Mash it lightly with the back of a spoon and keep aside. For the tempering, heat the oil in a small pan and add the mustard seeds. When mustard seeds crackle, add the red chillies, asafoetida and curry leaves and saute for 30 seconds pour this tempering over the prepared saar and mix well. Serve piping hot with steamed rice.
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