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1.     Daal tuvar- 100 gm
2.     Kulfe ki bhaji(Purslane leaves)- 15
3.     Tomato- 4
4.     Lemon- ½  (or raw mango pieces- 1 cup or tamarind paste- 50 gm)
5.      Green chilies- 10
6.     Red chili powder- ½ tsp
7.     Turmeric powder- ¼ tsp
8.     Garlic ginger paste- 1 tsp
9.     Salt- 1 tsp

Ingredients For Bagar:

1.     Oil- 50 gm
2.     Zeera- 1 tsp
3.     Rai- ½ tsp
4.     Kalonji- ¼ tsp
5.     Dried red chilies- 5
6.     Garlic- 8 pieces


  • Take daal in a vessel and add 500 ml of water then add turmeric powder, garlic ginger paste, red chili powder, green chilies, tomato. Now keep it on stove till daal becomes half tender.
  • Now add kulfe ki bhaji (if you are using raw mango or tamarind paste add it along with bhaji) to this and cook till daal completely becomes tender. Put it off the stove.
  • Now add 1 tsp salt to this and mash.
  • Then add lemon juice and boil for 5 mins. Put off the stove and keep it aside.
Method For Bagar:
  • Keep a vessel on stove and pour oil.
  • Then fry zeera till it turns light brown.
  • Then add rai and kalonji and fry for a minute
  • Then add garlic pieces and dry red chilies and fry till garlic turns brown.
  • Put off the stove.
  • After 2 mins pour the kept aside kulfe ki bhaji in the bagar.
  • Kulfe ki bhaji is ready.

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