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 - 

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

Tempering - 

• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked lentil / dal in 1 cup water for 10-12 minutes on a low flame after the first whistle. Set aside to cool. 

          Then blend into a smooth paste. 
       
          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 or any South Indian breakfast for a wholesome and a comforting meal.

                   Soak the Horse Gram dal overnight.

Pressure cook the soaked lentil / dal in 1 cup water for 10-12 minutes on a low flame after the first whistle. Set aside to cool. Then blend into a smooth paste. 

          

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

                        tamarind water 

and 1 cup 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 or any South Indian breakfast for a wholesome & a comforting meal.

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. 

Ulava Charu (Horse Gram Rasam / Soup - Andhra Style)

          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 and is also low in fat and is diabetic friendly. It can be sprouted and made into salads, cutlets with the boiled and mashed dal or into delicious charu / soups. 

          So here is an amazing and healthy soup named Ulavacharu in the local Telugu lingo. It is a traditional Andhra rasam / soup, prepared from the strained liquid after boiling this lentil. It is light on the stomach and is relished either with rice or as a soup. So check out the step by step pictorial recipe to prepare this spicy and tangy delicacy.

• 1/2 cup Horse gram lentil, soaked overnight
• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds (opt)
• 1-2 sprigs curry leaves
• 1-2 dry red chilies
• 1-2 green chilies, slit
• 1 tsp. garlic paste
• 1/2 tsp. cumin powder
• 1/2 tsp. pepper powder
• salt to taste
• 1/4 tsp. turmeric powder
• 1 cup tamarind water or to taste
• 1/2 tsp. sugar (opt)
• 1 tsp. coriander leaves to garnish
• pinch of red chili flakes to garnish

          Pressure cook the soaked horse gram in 3 cups water for 10-12 minutes on a low flame after the first whistle. Set aside to cool. 

          Drain the water and keep aside. Grind 3-4 tbsp. of the boiled Horse gram lentils into a smooth paste. Keep aside.
       
          Heat oil in a pan and temper with mustard seeds, cumin seeds and fenugreek seeds. 

          After it stops spluttering, add the red chilies, green chilies and curry leaves. Sauté for a few seconds.

          Add the garlic, cumin powder and pepper powder. Sauté for a few seconds more. Then add the stock, salt, tamarind water, sugar, lentil paste and turmeric powder.

          Mix well and bring it to a boil. Simmer on a low flame for 10-15 minutes.  Garnish with coriander leaves and red chili flakes.  

          Enjoy it as a soup or with hot steamed rice for a comforting meal.






Note-
1.  Adding sugar is optional. I added to bring a balance to the taste.

2.  Tempering can also be done in ghee / butter to enhance the flavor.

Pressure cook the soaked horse gram in 3 cups water for 10-12 minutes on a low flame after the first whistle. Set aside to cool. Drain the water & keep aside.

 Grind 3-4 tbsp. of the boiled Horse gram lentils into a smooth paste. Keep aside.

                    Heat oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 
                    After it stops spluttering, add red chilies, green chilies & curry leaves. 
                    Sauté for a few seconds.

                                  Add garlic, cumin powder & pepper powder. Sauté.

                               Then add stock, salt, tamarind water, sugar....

                    lentil paste & turmeric powder. Mix well & bring to a boil. Simmer on

                    low flame for 10-15 minutes. 

                               Garnish with coriander leaves & red chili flakes. Enjoy it as 

                               a soup or with hot steamed rice for a comforting meal.