Cooking Horsegram

When cooking horsegram, it’s important to be aware that sometimes small stones can be found in the beans. To begin, spread the horsegram on a plate and remove any dirt that may be present. Then, wash the horsegram thoroughly and soak it for at least 30 minutes. If you have the time, you can choose to soak it for an hour.

Once the soaking is complete, drain the water from the horsegram and transfer it to a pressure cooker. Add a couple of tomatoes, 2 cups water to cook the horsegram, and a small amount of oil. Castor oil is recommended for achieving a soft and tender consistency, but if you don’t have it, you can omit it or use any vegetable oil of your preference. Cover the pressure cooker and cook for 12 minutes, disregarding the number of whistles. Afterward, remove the cooker from the heat and allow the pressure to settle naturally. Open the cooker and remove the tomatoes, discard the tomato skins, and set them aside. Drain the broth and also set it aside.

Note

The broth, tomatoes, and a small portion of the cooked horsegram will be used for making saaru/rasam, while the remaining cooked horsegram will be used for making sundal.

Sundal

To cook the sundal, heat oil in a pan and add urad dal, cumin seeds, and mustard seeds. Let the mustard seeds crackle. Add dry red chillies, green chillies, chopped ginger, and curry leaves. Stir for a moment, and then add the chopped onions. Sauté for a few minutes until the onions are soft. Next, add the cooked horsegram, salt, and freshly shredded coconut. Mix everything together well and cook for a minute. Finally, sprinkle a generous amount of coriander leaves over the sundal to finish.

Saaru

For the saaru, heat oil in a pan and add cumin seeds and chopped garlic. Add the curry leaves, dry red chillies, black pepper, and a small piece of tamarind. Roast briefly and then add a couple of tablespoons of the cooked horsegram to thicken the saaru. Add the cooked tomatoes (skin removed), a little coconut, turmeric powder, and some coriander leaves. Cook for a minute, then remove from heat and set it aside to cool. Grind this mixture with a little water to create a coarse paste, which will serve as our saaru masala.

Now, let’s temper the rasam. Heat oil in a pan and add cumin seeds, mustard seeds, curry leaves, and dried red chillies. Allow the mustard seeds to crackle. Add the horsegram broth and the ground masala paste. Rinse the mixie with 1.5 cups of water and add it to the pan. Season with salt, and taste and adjust the seasoning if necessary. Bring the saaru to a boil, and finish by sprinkling a generous amount of coriander leaves over it.

To serve, enjoy the sundal and saaru with ragi kali or white rice.