To begin making the Kashmiri Kulith Ki Dal Recipe, wash and soak the horse gram for about 20 minutes. 

Heat a pressure cooker on medium flame, add the drained horsegram along with 2 cups of water. 

To the horsegram add the slit green chilli, ginger, garlic, salt, turmeric powder and red chilli powder. 

Close the pressure cooker and pressure cook for 6-8 whistles and turn off the flame. 

Allow the pressure to release naturally and then open the pressure cooker. 

Mash the Kulith Ki Dal with the back of a ladle and set aside. 

In a mixing bowl, combine the rice flour with water to make a slurry. 

In another pan, heat ghee on medium-low flame, once hot, to this add the cumin seeds and asafoetida and allow it to sizzle.  To this add the cooked and mashed Kulith Ki Dal and bring to a single boil. 

Once the Kashmiri Kulith Ki Dal comes to a single boil, gradually add in the rice flour slurry and give it a quick stir. 

When you see the Kashmiri Kulith Ki Dal begin to thicken, turn off the flame and add the finely chopped coriander leaves. 

Serve hot. 

Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal.