Hose Gram/Huruli saaru
(from Nandini’s recipe box)
Source: http://www.monsoonspice.com/2011/07/horse-gramhuruli-bimbli-saaru-hot-spicy.html#more
Categories: saaru/Rasam
Ingredients
- 1 cup Horse gram
- 6-8 Bimbli, quartered OR 1 large marble sized Tamarind Pulp, soaked in 1/4 cup hot water and juice extracted
- 1 tsp Jaggary/Gud/Cane Sugar
- 1/4 tsp Haldi/Turmeric Powder (optional)
- Salt to taste
- For Spice Paste:
- 1 tsp Jeera/Cumin Seeds
- 1 tsp Methi/Fenugreek Seeds
- 1 tbsp Coriander Seeds
- 5-7 Byadagi/Kashmiri or any mild chillies (adjust acc to taste)
- 1 tbsp fresh/frozen Coconut, grated (optional)
- For Tadka/Tempering:
- 1 tsp Mustard Seeds
- 1 tsp Jeera/Cumin Seeds
- 1-2 Dry Red Chillies, halved
- Few Curry Leaves
- 10-12 small Garlic pods/cloves or 5-6 large thinly sliced pods
- A big pinch of Hing/Asafoetida
- 1 tbsp Oil (preferably Coconut Oil)
Directions
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Dry roast horse gram or huruli for 3-4 minutes on medium flame till it turns light brown. This step is optional but roasting gives it a wonderful aroma.
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Once roasted, cook the horse gram with enough water and turmeric powder in a pressure cooker for 15 minutes (3 whistles). Release the pressure from pressure cooker completely before opening the lid.
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Meanwhile, prepare the spice mix. Dry roast fenugreek seeds, on low flame, till it turns golden brown and keep it aside. Next, dry roast cumin seeds, coriander seeds and dried red chilles on low flame for 2 minutes. Let the spices cool down completely before grinding them to fine powder in coffee grinder or mixer grinder.
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Take ¼ of cooked horse gram, spice mix and grated coconut, if using, and grind them to smooth paste by adding little water. Keep it aside.
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Add around 2 cups of water to cooked horse gram and bring it to boil.
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Mix in Bimbli or tamarind extract, ground paste, jaggary and salt to taste and cover and cook on low flame for 10-12 minutes for all the flavours to blend well.
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Take off the lid and add little more water to get the required consistency and cook for another 5 minutes.
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Meanwhile, prepare the tadka for Horse Gram/Huruli Saaru/Rasam. Heat oil and add peeled garlic pods. Fry them till they start to turn light golden in colour. Then add mustard seeds, cumin seeds, dry red chillies, curry leaves and hing one after the other. Just when mustard seeds start to pop and splutter and garlic cloves turns to brown in colour, transfer the tempering to Saaru/Rasam and mix well.
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Switch off the flame and set it aside covered for 5-10 minutes for all the flavours to blend well.
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Serve this finger licking delicious Horse Gram/Huruli and Bimbli Saaru/Rasam with fluffy Rice, Ghee and Papads or just serve as the delicious bowl of Soup and enjoy the goodness!
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Sia’s Notes:
- Replace Bimbli with Tamarind pulp. Take one large marble sized tamarind pulp and soak it in hot water for 10 minutes. Extract the juice out of it by using your fingers and discard the pulp. Save this tamarind extract for cooking and follow the recipe.
- Use of coconut is optional. Coconut lends creamy texture and wonderful flavour to Saaru/Rasam.
- By grinding ¼ of cooked lentils gives little body to the rather thin Rasam. If you prefer thin Rasam then simply skip this step or grind just little cooked horse gram.