Horse gram: 1/2 cup
Tamarind paste: 2-3 tsp
Peppercorn: 1 Tbsp
Cumin seeds: 1 Tbsp
Mustard seed: 1/2 Tbsp
Curry leaves: 1 sprig
Coriander leaves: 1 or 2 sprigs
Salt to taste
Oil: 2 tsp
- Soak the horse gram seeds overnight and pressure cook till soft.
- Drain the water and keep it aside for later use. (The water's color will be chocolatey)
- Dry roast the mustard seeds, cumin seeds, and peppercorn and grind to a fine powder.
- Mash half of the cooked horse gram.
- Heat the oil in a pan and shallow fry the curry leaves.
- Add the tamarind paste, strained horse gram water, roasted powder, smashed horse gram and salt.
- Add sufficient water and make sure the gravy is not too thick.
- Add the remaining horse gram and mix.
- Remove from flame.
- Sprinkle finely chopped coriander leaves over the gravy.
- Serve with steamed rice and enjoy!
Let us know how you find horse gram, and how your attempts to befriend it have gone!
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