Hurali or Horsegram is one of my most favorite lentils. I use it quite a lot at home, for 2 reasons- it has a nice, earthy flavor and it’s very healthy. I have heard it’s great for diabetes and women with Polycystic ovaries as it helps with insulin resistance.
The most popular way of cooking this lentil is to cook the beans and use the water in which the beans were cooked to make the rasam.
This method is slightly different. It makes for a quick rasam that has the nutty flavor of roasted Horsegram. Also can be served as a soup for those cold winter evenings. The rasam thickens when cooked, so if you like it thin, do not add more of the lentil.
- Horsegram- 1 TBSP
- Fresh grated coconut- 1/2 cup
- Rasam powder- 1 Tsp
- Tamarind paste- 1 Tsp
- Jaggery powder- to taste( optional)
- Salt to taste
- Coconut oil- 2 Tsp
- Green chilies – 2 slit
- Curry leaves- a few
- Mustard seeds- 1/2 Tsp
Dry roast the Horsegram in a kadai till it becomes shiny and just starts changing color. Grind the coconut with the roasted lentils to a very fine paste adding water. Add the rasam powder and run the mixie a couple more times.
Add a little water to make the rasam and add the tamarind, jaggery and salt. Bring to a boil.
Make a tempering of the mustard seeds, slit chilies and curry leaves in coconut oil or ghee and add to the rasam.