Inspired by the Kannada dish, Huruli Saaru and Palya, here is a 2 in 1 dish that gives you a delicious rasam and sundal using the nutritious horsegram.
- 2 cups Horsegram (soaked overnight)
- 1/2 cup cooked horsegram and its water
- 1/4 cup shredded coconut
- 2-3 tsp Sambar or rasam Powder
- Juice of 1 golf ball tamarind soaked in water
- Salt to taste
- 1/2 tsp turmeric powder
- 2 tsp Coconut oil
- 1/2 tsp mustard seeds
- Few pinches of Hing
- Few curry leaves
- 1.5 cups cooked horsegram
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 2 Red chillies
- 2 onions chopped
- 1/4 cup shredded coconut
- few curry leaves
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Soak 2 cups horsegram in water overnight.
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Pressure cook it well for about 3-4 whistles.
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Add all the water from cooked horsegram, 1/2 cup of drained, cooked horsegram, coconut, sambar powder, turmeric and salt to a blender and blend to paste.
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Boil tamarind extract in a pot for a few minutes. Add blended paste, boil for a few minutes.
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To hot oil, add tempering ingredients. Pour sizzling tadka on Rasam.
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Heat oil in a pan. Add tadka items (mustard seeds, urad dal, red chillies, curry leaves) and fry.
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Add chopped onions to oil and fry for a few minutes. (I do not fry the onions too long. A slight crunch adds to the taste of the sundal)
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Add 1.5 cups cooked and drained horsegram (drained water goes for rasam) and stir fry. Finally add shredded coconut and fry for a few minutes.
Most of the horsegram packets I have used still has 1 or 2 stones in the product. Hopefully, the quality improves. Until then, it is a good idea to spread it on a white plate, fish out the stones and then soak the lentil.