Horsegram 400g


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!


Out of stock

SKU: 50

Product Description

Horse gram is a pulse known for its exceptional nutrition profile, drought-resistance and general hardiness. It is the most protein-rich lentil packed with a number of health benefits.

Nutrition: High in iron, calcium, carbohydrates and protein and low in fat. Its low lipid and sodium content and slow digestible starch make it ideal for diabetic and obesity patients.

Uses: Soak horse gram overnight and use in dals, soups, vegetables, curries. Diabetics can eat sprouted raw horse gram.