Kulfa with daal
A bowl of cooked daal (mung, masoor or tuvar) 2 cups of chopped kulfa (stems and leaves) 1 chopped tomato 1 chopped onion 1 tsp cumin 1/2 tsp turmeric 1 tsp chilli powder 1 tbsp ghee Salt to taste Heat ghee in a pan and add cumin. When the cumin is fragrant, add the chopped onions and stir till translucent.
Add the tomatoes and cook till the fat surfaces. Add turmeric, chilli powder and salt, followed by kulfa. Stir and cover till the greens wilt. Add the cooked daal, a little water to thin, if needed, and heat till ready. Serve with additional ghee, if needed.