Horse Gram Chutney

 

         Chutneys are an integral part of Indian cuisine. They are prepared with different ingredients and are either spicy or sweet, depending on which region it comes from. They go well with rice, chapatti or any South Indian breakfast recipes. 

         So check out this amazingly yummy chutney made of Horse Gram Lentil. It contains few basic ingredients available in your kitchen. Serve with hot steamed rice and with a drizzle of some ghee if you wish. It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. So check out a quick step by step pictorial recipe to prepare this extremely nutritious and a healthy chutney.

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.

Ingredients - 

• 1/2 cup Horse gram lentil
• 1 tsp. oil
• 1 tbsp. urad dal
• 1 tsp. cumin seeds
• 3-4 dry red chilies
• 5-6 garlic cloves
• 1/2 cup fresh grated coconut
• 1 tsp. tamarind paste
• 1/2 tsp. salt or to taste 

Tempering - 

• 1-2 tbsp. oil
• 1 tsp. mustard oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Heat a pan and dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

          In the same pan, heat 1 tsp. oil and sauté the urad dal and cumin seeds for  a few seconds. 

          Then add the dry red chilies and garlic. Continue to stir fry for 2 minutes.

          Now add the fresh grated coconut and stir fry till it turns slightly brown in colour. Keep aside to cool.

          To it add salt to taste and tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

         Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame and add the curry leaves. 

         Give it a stir and pour this tempering over the ground chutney. Serve with hot steamed rice and with a drizzle of some ghee. 

         It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. 

Heat a pan & dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

In the same pan, heat 1 tsp. oil & sauté the urad dal and cumin seeds for a few seconds. 

     Then add the dry red chilies & garlic. Continue to stir fry for 2 minutes.

Now add the fresh grated coconut & stir fry till it turns slightly brown in colour. Keep aside to cool.

To it add salt to taste & tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame & add the curry leaves. 

               Give it a stir and pour this tempering over the ground chutney. 

                    Serve with hot steamed rice & with a drizzle of some ghee. 

     It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. 

Horse Gram & Brown Rice Veg. Pulao

 

         Check out this healthy and an amazing veg. pulao prepared with Horse Gram and Brown Rice. It is a one pot meal that can be enjoyed with some raita and papad as an accompaniment. The recipe is very simple, easy and takes very little time to dish out. Except for the fact that both the lentils and the brown rice needs to be soaked overnight. So check out the step by step pictorial recipe to prepare it.

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

          It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups. 

           Brown rice on the other hand is much better than white rice as it is unpolished and has a lot of fibre content. So this dish is a healthy combo of Horse Gram and Brown Rice. 

• 1/4 cup Horse Gram Lentil, soaked overnight
• 1/2 cup Brown rice, soaked overnight
• 2 tbsp. ghee
• 1 tbsp. oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1" ginger, sliced
• 2-3 garlic cloves, sliced
• 2 green chilies, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 & 1/2 cups chopped mixed veggies (beans, carrot, cauliflower & green peas)
• salt to taste
• handful of coriander & mint leaves, chopped
• 8-10 roasted cashew nuts
• 1 & 1/2 cup hot water
• coriander leaves to garnish 

          Heat ghee and oil in a pressure cooker. Temper with bay leaves, dry red chilies and cumin seeds. Sauté for a few seconds. 

          Add the onion, ginger, garlic and green chilies. Stir fry till light brown. 

          Now add the tomatoes and all the dry spices (except salt). Mix everything well and cook well till the tomatoes are slightly mashed.

          Add the chopped veggies and sauté for 2-3 minutes. Then add the soaked lentils and rice. Give it a stir and continue to sauté for 2-3 minutes. 

          Add the chopped mint-coriander leaves, roasted cashew nuts and salt, followed by hot water.

          Stir well to combine everything well and pressure cook for 2-3 minutes on a low to medium flame. 

          Keep aside for 15 minutes before opening the lid. Fluff it up with a fork and serve with raita and papad as an accompaniment.

Heat ghee & oil in a pressure cooker. Temper with bay leaves, dry red chilies & cumin seeds. Sauté for a few seconds. 

         Add onion, ginger, garlic & green chilies. Stir fry till light brown. 

             Now add the tomatoes & all the dry spices (except salt). 

       Mix everything well & cook well till the tomatoes are slightly mashed.

                   Add the chopped veggies & sauté for 2-3 minutes. 

 

Add the soaked lentils & rice. Give it a stir & continue to sauté for 2-3 minutes. 

      Add the chopped mint-coriander leaves, roasted cashew nuts & salt, 

           followed by hot water. Stir well to combine everything well.

Pressure cook for 2-3 minutes on a low to medium flame. Keep aside for 15 minutes before opening the lid. Then fluff it up with a fork.

                   Serve with raita and papad as an accompaniment.

Ulava Charu (Horse Gram Lentil) Vegetable Pulao - Andhra Style

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound too appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron, is low in fat and is diabetic friendly too. It can be made into rasam / soup, cutlets, pulao and salads from the sprouted ones.

          So come let's make a delicious veg. pulao with it. This is a traditional Andhra cuisine, where it is made into a dum style Biryani. However, today I opted for pulao with the strained stock from the boiled lentils. Serve the end product with raita, papad, onion rings and curd chilies. So check out the step by step pictorial recipe to prepare this wholesome delicacy.

• 1/2 cup horse gram lentils, soaked overnight
• 1 & 1/2 cups basmati rice, soaked for 30 minutes
• 2 cups mixed vegetables (I used frozen veggies)
• 2 tbsp. oil
• 1 tsp. ghee
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1-2 green chilies, slit
• 1 sprig curry leaves
• 1" cinnamon
• 2-3 green cardamoms
• 5-6 cloves
• 1 javitri
• 1 star anise
• 1 stone flower
• 1-2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2 tbsp. coriander leaves, chopped
• few fried cashews, onion rings, curd chilies and raita to serve

          Pressure cook the soaked lentils in 3 cups water for 20-25 minutes on a low flame after the first whistle. Strain the liquid and keep aside.

          Heat oil in a pan and temper with mustard seeds, cumin seeds and all the whole garam masala. Sauté for a few seconds.

          Add the onions and curry leaves. Fry till light brown. Add the ginger-garlic and all the dry spices mixed with a little water. Sauté till the oil separates.

          Add the veggies and sauté for a minute. Then add the soaked and drained rice and fry for a minute more. 

          Add 2 cups lentil stock and coriander leaves. Pressure cook for 2 whistles. When done, fluff it up with a fork. 

          Garnish with onion rings, cashews and coriander leaves. Serve hot with raita, papad, onion rings and curd chilies.

                       Soak lentils overnight. Then pressure cook in 3 cups water for 20-25 
                       minutes on a low flame .

                                  Strain the liquid & keep aside.

                   Heat oil & temper with mustard seeds, cumin seeds & all the whole garam 
                   masala. Sauté for a few seconds.

                                 Add onions & curry leaves. Fry till light brown. 

                  Add ginger-garlic & all dry spices mixed with some water. Saute till 
                  oil separates.

                                 Add veggies & sauté for a minute.

                                  Add soaked & drained rice & fry for a minute more. 

                                  Add 2 cups lentil stock & pressure cook for 2 whistles. 

                                  When done, fluff it up with a fork.

                                 Garnish with cashews, onion rings & coriander leaves.

                                 Serve hot with raita, papad, onion rings & curd chilies.