Horsegram is a nutrition rich pulse and best to include especially when we are in diet plan. Horsegram Rasam is one way to include the healthy pulse in our diet and it is much more tastier than other forms of Horsegram Recipes.

INGREDIENTS

  • 1 gooseberry Tamarind size
  • 1 chopped Tomato
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds
  • 3 cloves Garlic
  • Asafoetida (Asafetida / Hing) a Generous Pinch
  • Salt To taste
  • Curry Leaves Few
FOR TEMPERING
  • 1 tsp Ghee (Clarified butter)
  • 1 tsp Mustard Seeds
  • Curry Leaves Few

INSTRUCTIONS

SOAKING TAMARIND
  • Soak tamarind in warm water for 10 mins and then squeeze out to extract tamarind juice.
COOKING HORSEGRAM (KOLLU)
  • Wash Horsegram and a cup of water and pressure cook for 3-4 whistles. Take the cooked Horsegram and strain the cooked water and keep it aside. We can use the cooked Horsegram to make sundal
GRINDING PROCESS
  • Take garlic , pepper and cumin seeds in a mortar and pestle and mash it coarsely. Or we can take it in a mixer and grind it to a coarse paste without adding water
BOILING TAMARIND
  • In a sauce pan, add tamarind juice along with asafoetida, salt, coarsely ground pepper-cumin-garlic paste, tomato and curry leaves and keep in medium flame and allow the tamarind extract to boil for 5 mins to get rid off raw smell.
  • Now, add cooked Horsegram Water along with plain water to adjust the tangy taste of tamarind. Then keep in flame until a frothy layer forms on top. Do not allow the rasam to boil
TEMPERING PROCESS
  • In a pan, heat ghee. Add mustard seeds and allow it to sputter. Add curry leaves and switch off the flame. Add this tempering to the rasam