When the climate changes, along with it comes havoc. That is one thing that I hate. During the months of October-November and March-April, in this part of the world, you will see everybody falling sick. I already had my bout of illenss towards the end of last month, and last week, the rest of them fell ill, starting from Rasha, then Azza and then HD. The house felt like a hospital with lots of medicines all around, but Alhamdulillah, they weren’t severe like cases I had seen at the clinic and things settled down in the space of a week. But then you know how it is, the tastebuds are lacking, so whatever I was making was not finishing, that included even kanji (rice porridge/ gruel). It will still take time till everything comes back to 100%.
Horsegram, just like it’s name suggests is supposed to be staple food for horses. But is that a reason why we cannot eat it? If there is a lentil that my kids would fight for, then it is horsegram, or we call it “muthira” in Malayalam. How much ever I make it, it is never enough. The time they see it soaking, their faces, especially Rasha’s lights up. Very rarely I see their faces so happy when it comes to food. Hehe… They are very picky eaters, you see… Umma would make this on and off for lunch time and it is something that I truly enjoy having along with rice and a simple moru curry. As you may see from the recipe, there is hardly anything that goes into it, but those intermittent bites of garlic is what gives the punch to the recipe.
- 1 cup horsegram (muthira)
- ¼ tsp turmeric powder
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 3 dry red chillies
- 6 garlic cloves, chopped lengthwise
- 1 sprig curry leaves
- Wash the horsegram well. Soak in water overnight.
- Next day, drain the horsegram. Put into a pressure cooker with water an inch over its level. Add salt and turmeric powder.
- Pressure cook on high for 6-8 whistles. Switch off and allow the pressure to go off completely.
- Open the lid and drain the cooked horsegram of excess water.
- In a saucepan, heat oil and splutter mustard seeds.
- Add the remaining ingredients and saute for a couple of minutes till the garlic is fried.
- Add the cooked horsegram and toss well to coat. Leave on low flame for five minutes.
- Switch off and serve warm as side for rice and curry. Or have as it is like a snack!