₹125.00

Horsegram Rasam

(Serves 2-3)

1 cup horsegram

1 tbsp tamarind

1 tsp each mustard, chana dal, split urad dal and cumin seeds

1 small onion cut in long slivers

5 cloves garlic

1 dry chilli

Pinch of hing/ asafoetida

Curry leaves

Soak horsegram overnight. Cook with 3 cups of water in a pressure cooker with salt for 5-6 whistles. Stir well and strain the water out. Add more water if too strong. Soak 1 tablespoon tamarind for 15 minutes, mash and drain the juice. Add to the horsegram water to get the desired sourness. Coarse grind the cumin seeds and garlic separately. Temper the mustard and dals in oil, adding curry leaves, onion slivers, 1 broken red chilli, a pinch of hing and the coarse mix. Add the temper to the horsegram water along with turmeric and salt to taste. Heat the rasam and stop just before it reaches a boil. Enjoy!