I love horse-gram or “muthira” as we call it and I have already shared how umma has taught me to make it. It was by chance I discovered that this super lentil can be made into rasam as well! So, for the theme of “Lentil Sides” of this week’s Blogging Marathon #81, I decided to share this delicious soup that I adapted from here.
My favorite rasam is how umma makes it, and this one comes a close second. Somehow, I always tell that blogging has helped me widen my horizon to try new foods and get more creative, as well as experimental. Since we always have horse-gram in our pantry, I thought why not make this rasam and I am glad I did! This is a little bit of work, but so flavorful that I finished the remaining just as is! Rasam usually acts as a digestive so you don’t have to keep any leftovers. Just drink it down and finish it off! 😉 Horse-gram can be a little tough to cook but the trick lies in keeping it soaked in hot water overnight. I always do that so that it takes the least time to cook. The soaking is not necessary but saves up some time when you get cooking with it. Once that portion is done, the rest of the rasam comes together quickly. It is amazing with some plain rice and some potato stir fry – simple comfort meal!
- ¼ cup horsegram
- 1 lime sized piece tamarind, soaked in ½ cup hot water
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp black peppercorns
- 6 cloves garlic
- 1 large tomato minced
- Salt and pepper to taste
- Coriander leaves for garnish
- FOR TEMPERING:
- 1 tsp coconut oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- 1 tsp urad dal
- 1 sprig curry leaves
- Cook the horsegram in 2 cup of water in a pressure cooker for 6 whistles. Switch off and allow the pressure to go by itself. Drain the water and set aside.
- Squeeze out the pulp of tamarind, drain and set aside. Throw away the pressed tamarind.
- In a saucepan, heat oil. Splutter the mustard seeds. Add the cumin, black pepper corn and fry briefly. Add the garlic and fry for sometime.
- Add the tomato and cook till all mushy. Take out ¼ cup cooked horse-gram and stir. Switch off and allow to cool. Grind into a thick mixture.
- In the same saucepan, heat the oil for tempering. Allow the mustard seeds to splutter. Add in the other tempering ingredients and fry briefly.
- Add in the tamarind water, horse-gram water and the ground paste and whisk well Add salt and pepper and simmer for around five minutes.
- Add the remaining horse-gram and cook for another couple of minutes. Add in the coriander leaves and switch off.
- Serve warm as soup or side dish with rice.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#81