Horse gram (Kulthi or Kollu) rasam

Horse gram is called hurali in Kannada and muthira in Malayalam. 

Though not as popular as black gram, red gram and green gram, horse gram is still one of the most nutritious legumes (Macrotyloma uniflorum), being the maximum protein-rich lentil found on the planet. Besides being intrinsically vast in carbohydrate and protein content, it abounds in essential trace minerals like iron, molybdenum and calcium. These ensure optimal energy, muscle strength, regulated red blood cell synthesis and fortified bones.

It also supplies ample amounts of the B vitamins, guaranteeing the normal metabolic functioning of cells, and is the traditional elixir for ailments like diabetes, heart disease, kidney stones, asthma, obesity, and many more. It has a quick effect on common fever and cold, which basically happen when the body is attacked with various viruses that damage the immune system. When consumed during fever and cold, it opens the nasal tracts and softens the mucous membrane, relieves congestion, and boosts metabolism and immunity.

Horse gram lentils are also helpful for cough, asthma, bronchial issues and much more. Lipids in horse gram have been shown to have anti-ulcer activity due to the presence of phytosterol esters.

Ingredients

Broth: 2 cups of water left from 1 cup cooked horse gram

Salt to taste

¼ lemon sized tamarind, soak in water

1 tsp jaggery

1 tbsp cut coriander leaves to garnish at the end

To make the Paste:

1 tbsp sesame oil.

5 pepper corns

½ tsp jeera (cumin)

4 cloves of garlic sliced

1 medium sized tomato cut fine

¼ cup cooked horse gram

To temper:

1tbsp sesame oil

¼ tsp mustard seeds

¼ tsp fenugreek seeds

¼ tsp jeera

A few curry leaves

Instruction

-          Soak one cup of horse gram overnight, pressure cook with 2 ½ cups of water and salt for 8 minutes. Cool, drain, keep the water and horse gram separately.

-          Take out the tamarind pulp

-          Heat sesame oil in a pan, add cumin, pepper and sliced garlic. Then add cut tomato, stir and cook.

-          Add ¼ cup of cooked horse gram, mix well and remove from fire. Let it cool and then grind to a fine paste, adding a little water if needed.

-          Heat oil in a pan, add mustard seeds, jeera, and fenugreek seeds. When they pop, add the tamarind pulp, the ground paste and curry leaves. Simmer on low flame for two minutes.

-          Add  the broth from cooked horse gram, mix well and let it cook for five minutes.

-          Add the jaggery, mix, adjust the salt if necessary, and remove from fire. Add the cut coriander leaves.

-          Serve hot with steamed rice.

The cooked horse gram can be made into thoran, dry sabzi, or sabzi with spinach cheera .