Cuisine Indian, Karnataka Cuisine, South Indian, Tamilnadu Cusine
Servings 4people
Equipment
Pressure Cooker
Thick Bottomed Pan
Ingredients
60gramsHorsegramKollu/ Kulti/ Kulith -soaked for 1-2 hours in hot water
300mlHot water
1Tomatomedium, minced
1tspthick tamarind pasteor 1 small lemon tamarind soaked in hot water and extracted
1tspsalt
1tspGheesub with sesame oil for vegan
2tspJaggery
1/8tspTurmeric Powder
1tspCumin seedsCumin seeds / Jeerige
1/4tspWhole Black Peppermilagu/Menasu
1TBSPCoriander seedsDhaniya/ Kothambari beeja
2Dry Red ChilliesVathal Milagai / Ona Menasinkaayi
1tspGheesub with vegan option if required
1/2tspMustard SeedsKadugu / Saasive
1/2tspCumin seedsCumin seeds / Jeerige
1/8tspAsafoetidaHing, skip for GF version
1sprigCurry Leaves
1tspGreen coriander leavesminced fine
Instructions
Wash the lentils 2-3 times, Soak in hot water for 2-3 hours (or even overnight in the fridge).
Drain the soaked horse gram and boil in a open pan with hot water for 10-15 mins, drain the water and reserve it. Slightly mash up the horse gram with the back of a spoon.
Alternately, drain and pressure cook legumes for 3-4 whistles with 1 cup water till soft, drain the water and reserve.
In a pan, roast all the ingredients to grind, one by one till aromatic. Cool and powder.
In a deep bottomed pan, add 1.5 cups of water, half of the boiled lentil stock, tamarind paste, turmeric, salt, jaggery, ground spice powder and bring to a rolling boil. Now add the boiled horse gram and boil for 3-4 mins more.
Prepare tempering with the tempering ingredients and add to the rasam.
Adjust salt and spice and serve hot.
Keyword Gluten Free, Horsegram, Hurali Saaru, Kollu Rasam, Kulith Saar, No Onion No garlic, Protein Rich, Rasam, Saaru