Horsegram Rasam

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. In a pressure cooker, add 1 cup horse gram, ½ tsp turmeric, 1 tsp salt and 5 cups water.
2. Pressure cook for 8 whistles, or until the horse gram is well cooked.
3. Strain the horse gram water and set it aside.
4. For the masala paste, heat 1 tsp coconut oil in a pan. Add 1 tbsp coriander seeds, ½ tbsp cumin seeds, ¼ tsp methi and 6 dried red chillies, and sauté on low heat until aromatic.
5. Let the spices cool completely, then transfer to a mixer jar.
6. Add ½ cup grated coconut, ½ cup cooked horse gram and 1 clove garlic, and grind to a smooth paste, adding water as needed. Set aside.
7. In a large vessel, add 1 cup tamarind extract, 2 tsp jaggery, 3 slit chillies, ½ tsp turmeric, a few curry leaves and 1 tsp salt to the horse gram water. Mix and boil 5 minutes, until the raw tamarind flavour is gone.
8. Stir in the masala paste, adjust the consistency, and boil 5 minutes, until the raw masala flavour is gone.
9. For the tempering, heat 1 tbsp coconut oil, add 8 sliced garlic cloves and sauté until well roasted.
10. Add 1 tsp mustard seeds, 1 broken dried red chilli and a few curry leaves, and let them splutter.
11. Pour the tempering over the rasam and mix well.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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