Ingredients
240 gm kollu or horse gram
2 tomatoes
2 green chilies
8-10 coriander strands
½ tsp julienne d ginger
½ tsp turmeric powder
½ tsp oil
3 cups water
To grind for the masala:\
7-8 pods garlic
½ tsp coriander seeds
2 dry red chilies
4-6 curry leaves
1 tsp black pepper powder
1½ tsp jeera or cumin seeds
1 lime-sized ball tamarind
1 tomato, boiled, peeled
1 tsp horse gram, boiled
Little oil
salt to taste, about 1½ tsp
For the tempering:
1 tsp ghee
1 tsp mustard seeds
Pinch hing or asafoetida
5-6 curry leaves
2 red chilies
For the garnish:
Handful chopped coriander leaves
For the horse gram stir fry
Horse gram, leftover from boiling it to provide water for the rasam
1 tsp mustard seeds
2 red chilies
5-7 curry leaves
1 tsp black pepper powder
1 tsp jeera or cumin powder
Pinch hing or asafoetida
½ cup freshly grated coconut
1½ tbsp oil
Salt to taste, about 1 tsp
Method
Wash and soak horse gram overnight.
In a pressure cooker, add the soaked horse gram along with the green chilies, coriander, ginger, turmeric powder, oil, tomatoes and the water.
Pressure cook over medium heat for four whistles.
Let the pressure release naturally and drain the horse gram stock and keep aside.
Save the boiled horse gram to make a stir fry or dry sabzi later.
For the ground masala:
On a pan/ kadai, dry roast the spices for grinding, the the coriander seeds, dry red chilies, curry leaves, pepper, cumin seeds.
Add a tiny bit of oil to avoid over roasting.
Keep aside to cool.
In a mixer jar add the garlic, boiled tomato, tamarind, boiled 1 tsp horse gram, dry roasted spices and the salt.
Blend it to a coarse paste.
Keep aside
To make the rasam:
In a kadhai,/ pan add the strained horse gram stock or water and then add the blended paste to it
Bring to a boil over medium heat and then take off heat.
For the tempering:
In a small frying pan or tempering pan, heat the ghee and add the mustard seeds and let them splutter and then add the curry leaves, red chilies, asafoetida to it.
Pour the tempering over the rasam.
Garnish rasam with coriander leaves.
For the horse gram stir fry/ chundal:
Heat the oil in saucepan or a kadhai over medium heat and add in the mustard seeds, red chilies curry leaves, asafoetida and let them splutter.
Add the boiled, strained horse gram.
Add in the pepper powder, cumin powder, freshly grated coconut.
Serve the hot rasam and the hot horse gram stir fry with steamed rice.
NOTE- kollu's health benefits and why it should be consumed often
High Protein Content
Aids in Weight Loss
Rich in Dietary Fiber.
Low Glycemic Index
Packed with Antioxidants.
Improves Digestive Health.
Manages Diabetes.
Not sure how many of you know that horses are fed with kollu to help them run fast and keep their hide shiny !