Himachali Khatta Kulth

Ingredients

Kulth - 1/2 katori
Water - 3 katori
ginger - 1 inch julienne

For tempering

1. Mustard oil - 2 ladles heated and cooled
2. Dhania powder - 2 tsp
3. Mirchi powder - 2 tsp
4. Garam Masala - 1/2 tsp
5. Haldi - 1/2 tsp
6. Salt - to taste
7. Lemon juice - juice of two lemons
8. Makai ka aata  - 1 tsp mixed with water

Method

1. Heat oil and add dhania, haldi, salt and mirchi powder
2. Add boiled kulth daal.
3. Add lemon juice and saute.
4. Add makai ka aata and cook for 10 minutes
5. Eat with rice