Kollu Rasam / Spicy Horse Gram Soup ~ Day 61

Horse gram is a high protein, low fat, nutrient rich, ancient legume widely consumed in India. It has plenty of medicinal properties.  It is called Kulthi in Hindi, Ulavulu in Telugu, Hurule in Kannada and Mudhira in Malayam.  This healthy kollu rasam / soup is an excellent remedy for a common cold and cough.  

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 Preparation time: 10 minutes

Cook time: 25 minutes

Serves: 6 to 8 people

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Ingredients: 

• Kollu / Horse gram dal - 1/4 cup
• Tamarind paste - 2 tsp or 
• Tamarind juice - 1/2 cup (soak a marble sized tamarind in hot water for 10 minutes and squeeze the pulp out and use the juice)
• Tomatoes - 2, chopped
• Garlic - 5 cloves
• Black Peppercorns - 2 tsp
• Cumin seeds - 2 tsp
• Red chilies - 2
• Turmeric powder - 1/4 tsp
• Curry leaves - few
• Mustard seeds - 2 tsp
• Ghee / Clarified butter - 1 tsp
• Salt - to taste
• Water - 3 to 4 cups

Method:

1. Clean the horse gram by picking the impurities (there will be some small stones).  Wash and soak the dal in hot water for 2 hours and pressure cook with enough water for 8 to 10 whistles. You can also cook the dal without soaking.  You may have to cook it for some extra whistles.
2. Meanwhile, heat 1 tsp ghee in a small skillet.  Add garlic, peppercorns, cumin seeds, red chilies, and some curry leaves.  Fry for 10 seconds.  Add the tomatoes and turmeric powder.  Cook until soft. Let cool and grind to a smooth paste along with cooked dal and dal water.
3. In a large sauce pan, combine tamarind paste or tamarind juice and 1 cup of water.  Boil for 5 minutes.
4. Add the ground paste, salt and 3 cups of water.  Bring it to a boil and simmer for 7 to 8 minutes. 
5. Heat 1 tsp ghee in a small skillet and splutter mustard seeds and some curry leaves.  Add it to the rasam / soup and mix well. 
6. Serve with hot steamed rice or as a soup.

Sprouted Horse Gram Salad / Kollu Sundal

Ingredients:
Horse Gram / Kollu - 1 cup (soaked overnight and sprouted)
Grated Carrot - 1/2 cup
Grated Ginger - 2 tsp
Chopped Green Chillies - 2
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - 1/4 tsp
Lemon Juice - 1 TBSP
Black Pepper Powder - to taste
Salt - to taste
Oil - 1 tsp
Few Curry leaves
Chopped Fresh Coriander or Mint Leaves - 2 tsp

Method:

1. Pressure cook the sprouted horse gram with some water for 8 to 10 whistles.
2. Heat oil in a pan and add mustard seeds.  Let it splutter.
3. Add cumin seeds, grated ginger, Green chillies, curry leaves and asafoetida.  Fry for 30 seconds.
4. Drain the horse gram and save the water.  (The water can be used to make rasam.)
5. Add the horse gram to the pan and mix well.  Add salt and pepper.  Mix thoroughly.  Cook for 2 minutes and remove from the heat.
6. Now add the grated carrots, lemon juice and chopped coriander or mint leaves. 
7. Toss and serve.

Paruppu Podi / Spiced Lentil Powder

Ingredients:

Toor dal - 1 cup
Horse Gram dal  / Kollu / Ulavu / Kulthi - 1/2 cup
Roasted Chana dal (chutney dal) / Dalia - 1/2 cup
Whole Black Pepper - 2 tsp
Red chillies - 10 or to taste
Ajwain / Omam  - 2 tsp
Curry leaves - 10
Salt - to taste

Method:

Dry roast all the ingredients except roasted channa dal and salt, until they turn to golden brown.  Just before you take it out, add the roasted channa dal and roast it for a minute.  Let it cool completely.  Grind the cooled ingredients with salt to a fine powder.  Store in a airtight container.

Serving suggestion:  Mix it with hot rice along with dash of ghee or sesame oil.