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| Horse Gram Rasam |
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Home / Hindu Culture / Indian Cuisine |
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Ingredients 2 cups HorseGram lentil 1 tsp vegetable Oil 1/4 tsp Turmeric 2 tsp Cumin seeds (jeera) 1 tsp Coriander seeds 3-4 Dry Red Chillies 1/4 tsp Methi seeds (Fenugreek) 5-6 Curry leaves 1/2 cup Fresh Coconut 1 small Onion 2 tbsp Tamarind pulp 2 tsp Jaggery For Tadka: 2-3 tsp Ghee (clarified butter) 1 tsp Cumin seeds (jeera) 1 tsp Mustard seeds 3-4 Curry leaves 2-3 cloves Garlic (finely chopped) (optional) 2 tbsp Cilantro (Coriander leaves) (optional) Directions Soak Horsegram in water for 24 hrs. Strain, pat dry with a cloth & put it in a box. Allow it to sprout a little. Dry roast Cumin seeds, Coriander seeds, Red chillies, Methi seeds, Curry leaves, Coconut & Onion for 3-4 mins. Allow to cool. Pressure cook the sprouts with 8 cups of water along with Oil, Turmeric & little Salt. Cook for 7-8 whistles. Lentils should be mushy. Remove from Cooker. In an open pan, pour the cooked lentiles along with the water & boil for 3-4 mins. Grind the dry roasted ingredients along with 1/4 cup of boiled lentiles & little water to a fine paste. Add Tamarind pulp, Jaggery, Salt & ground paste to the boiling lentils. Boil for 3-4 mins. Add Tadka & Cilantro on top. Mix well. Cover for 5 mins. Serve hot with steamed Rice. |
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