Kulath (horse gram) is the hardy lentil of the high villages, and indre is one of its best uses. Soaked kulath is ground with spices, spread on broad leaves, rolled and steamed, then sliced and often crisped in oil.
It is a winter snack in the hills, eaten with ghee or chutney.
Recipe card
Indre (Steamed Kulath Lentil Rolls)
- Prep
- 8 hr 20 min
- Cook
- 45 min
- Total
- 9 hr 5 min
- Makes
- 4 servings
- Diet
- Vegetarian
Ingredients
Method
- Grind the kulath
Drain the kulath and grind it with ginger, garlic and chillies into a thick, slightly coarse paste. Mix in the rice flour, turmeric, coriander and salt.
- Spread and roll
Spread a layer of paste over each leaf, stack 2–3 leaves and roll tightly.
- Steam
Steam the rolls for 30–35 minutes until firm. Cool.
- Slice and crisp
Slice and shallow-fry in mustard oil until crisp, or eat as is with ghee.
Tips from our kitchen
- Kulath needs a long soak — at least 8 hours.
- Kulath is known locally as a warming winter food.
