Hurali Kalu Saaru (Horse Gram Curry)

Horse gram was a legume that back home in Delhi we used to eat in winters and that too very rarely. Somehow dad never liked it too much and mum thought it too much of a trouble to make something for him plus this. So when I moved to Bangalore some years ago I was kind of re-introduced to Horse Gram in a thick horse gram pappu and Horse gram rasam that my mother in law makes so well and then sometime last year I was introduced to Hurali Kalu Saaru two ways, a dry sabji and a curry made together and ate with jowar roti and rice.

The sabji with the roti and the curry with the rice. I found this very interesting and amusing and would wonder why not make it like one curry but the first time I tasted both I realised why they did so. They both taste so good and so distinct that it is unbelievable plus while making that dry sabji it would be so criminal to throw that nutritious water away.

 

So make this and enjoy a wholesome meal with roti and rice. Its healthy and nutritious. perfect for an afternoon meal

 

Recipe – Hurali Kalu Saaru (Horse Gram Curry)

What I used

• 1 cup of horse gram

For the sabji

• 1 large sized onion finely chopped
• 2 tomatoes chopped
• 1 tsp mustard seeds
• Handful of curry leaves
• A generous pinch of hing
• 2 tsp oil
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 2 tsp coriander powder
• salt to taste
• Coriander leaves for garnish

For the curry

• 1/4 cup coconut
• 1 medium onion
• 2 tomatoes
• 1 green chilly
• 3 dry red chillies
• handful of curry leaves
• 1/2 tsp turmeric powder
• salt to taste
• 1 tbsp oil

How I made it

• Wash and soak the horse gram overnight. In the morning boil horse gram with 2 cups of water for about 15 minutes till its boiled but not mushy
• After its cool, filter the legumes and keep the water aside
• Now start on the dry sabji. In a kadai, heat the oil. Add the hing and let it roast till 30 secs. Add the mustard seeds and let them splutter. Add the curry leaves and onions and fry till they are translucent.
• Add the tomatoes and fry till they are mushy. This will take about 5-6 minutes
• Add the dry masalas and the drained horse gram. Let it cook for about 5-8 minutes till the masalas are well blended
• Now start the curry. Using a mixie make a paste of coconut, onion, tomatoes, curry leaves and both the chillies.
• In a heavy bottom pan, heat oil and add the prepared paste. Roast it for about 6-8 minutes stirring constantly. When it starts to leave oil, add the water of horse gram that you have kept apart. Let it boil for about 5-6 minutes
• Serve hot with roti and rice

The “Hurali Kalu Saaru (Horse Gram Curry)” is part of the endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with a few bloggers who share the same passion of cooking. Find more Traditional Recipes from Karnataka by #TheKichenDivas. Also check the Pinterest board

1. Cucumber Sasive by Saffron Trail (http://saffrontrail.blogspot.in/)

2. Ragi Roti with Tomato Chutney by FunFoodFrolic (http://www.funfoodfrolic.com/)

3. Kori Roti by WhiskAffair (http://www.whiskaffair.com/)

4. Manglorean Neer Dosa by Archana’s Kitchen (http://www.archanaskitchen.com)