Horse Gram Sambar

 

           Horse Gram Sambar (Kulthi / Kollu / Ulavalu) is a yummy South Indian dal that contains an amazing number of nutritional benefits. It is a very common dish prepared in the South Indian states of Telangana, Andhra, Karnataka and Tamil Nadu. This lentil is a very rich source of protein, calcium, iron and is low in fat and diabetic friendly too.

          So here is an amazing and a healthy sambar / Dal recipe, prepared from boiled and blended Horse Gram lentil. It is light on the stomach and is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this spicy and tangy delicacy.

          Traditionally, sambar is prepared with tuvar dal (Pigeon pea lentil). However, in this recipe it is replaced with Horse Gram. I have followed a very easy method of making this sambar which takes very little time to dish out. You can adjust the consistency according to your taste.

           I have just added tomato to this sambar recipe. But to make it extra nutritious, you can always add in few veggies of your choice. Horse Gram can also be sprouted and made into salads, pulao, cutlets with the boiled and mashed dal or into delicious soups. 

Ingredients - 

• 1 cup Horse Gram lentil, soaked overnight
• 1 tomato, sliced
• 2-3 tbsp. sambar powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 sprig curry leaves
• 1-2 tsp. tamarind paste mixed with 1/2 cup water
• 2 cups water or as required

Tempering - 

• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/2 tsp. asafoetida
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked horse gram in 2 cups water for 10-12 minutes on a low flame after the first whistle. Set aside to cool. 

          Blend the boiled Horse gram lentils into a smooth paste. Keep aside.
       
          Transfer it to a pan along with sambar powder, red chili powder, salt to taste, turmeric powder, curry leaves, sliced tomato, tamarind water and 2 cups water. 

          Bring it to a boil and simmer on a low flame for 10-15 minutes or till you get the desired consistency. Keep aside. 

          Heat ghee in a tadka pan and temper with mustard seeds and cumin seeds. 

          After it stops spluttering, add asafoetida and curry leaves. Sauté for a few seconds. Pour this tempering over the prepared sambar. 

          Garnish with coriander leaves and enjoy with hot steamed rice for a wholesome and a comforting meal.

         
          

Transfer the blended Horse Gram to a pan along with sambar powder, red chili powder, salt to taste, turmeric powder, curry leaves, sliced tomato, 

                        tamarind water 

and 2 cups water. Bring it to a boil & simmer on a low flame for 10-15 minutes or till you get the desired consistency. Keep aside. 

Heat ghee in a tadka pan & temper with mustard seeds & cumin seeds. After it stops spluttering, add asafoetida & curry leaves. Sauté for a few seconds. 

Pour this tempering over the prepared sambar. 

                       Garnish with coriander leaves.

Enjoy with hot steamed rice for a wholesome & a comforting meal.