Ingredients
| Quantity | Measure | Ingredients | Description |
| 2 | Tablespoon | Coriander/Dhania | Grind |
| 2 | Tablespoon | Cooking Oil | For seasoning |
| 3 | Nos | Cloves (spice) | Grind |
| 4 | Nos | Pepper Corns | Grind |
| 1 | Nos | Coconut | Grind |
| 1/2 | Inch | Turmeric/Haldi | Grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | Grind |
| 2 | Teaspoon | Rice, Raw | Grind |
| 1 | Teaspoon | Dhal, Chana (Kabuli chana) | Grind |
| 1 | Teaspoon | Mustard Seed | For seasoning |
| 6 | Flakes | Garlic | For seasoning |
| 1 | Ball | Tamarind | Grind |
| 10 | Medium | Chillies, Red Dry | Grind |
| 1 | Medium | Onion | Grind |
| 500 | Grammes | Horse Gram (Kulith) | Roast |
Method
Roast the Kulit on a thawa, and just press over with a roller which will separate the skins and will split the kulit into two. Remove the skins, Wash Kulit and boil for one hour.
Prepare the ground masala. In a vessel big enough to cook the Kulit, heat the oil, and fry the mustard seeds, and crush the garlic and fry the flakes. When brown, add masala and fry well. Add the Kulit with its water, and cook till the Kulit absorbs the masala.
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