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Horse gram is a legume. It is also called kollu, vulavalu, and kuthlee in other indian languqges. It is a very good source of iron. It requires prolonged cooking to obtain product of acceptable nature. Lemon juice can be added to reduce cooking time. It is mostly consumed as dhal, sprouts, and soups. The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, sprouts, or whole meal by a large population in rural areas of southern India. you will find horse gram in most indian stores.
I am giving a recipe of andhra vulava charu (horse gram soup. The recipe is from Ammas.com
The dish is most enjoyed during this cold winter season, ladled over plain white rice accompanied by generous servings of fresh homemade butter.
Preparation time -- 10 minutes
Cooking time -- 1.5 hour
Makes -- 4 cups; Serves -- 6
Horse Gram -- 625 grams (1 Pound = 459 Grams)
Tamarind Extract -- 1.25 tbsp (0.75 tbsp. if freshly extracted)
Onion -- 1 small
Red chili Powder -- 2 tsp.
Mustard Seeds -- 1/2 tsp.
Cumin -- 1 tsp.
Curry Leaves(Fresh) -- 10
Cooking Oil -- 1/4 cup
Salt to taste
Roughly chopped onion -- 2 tbsp.
Ginger -- 1 inch piece
Coriander Seeds -- 1 tbsp.
Garlic -- 3 cloves
Step 1: Finely chop onion and keep aside.
Step 2: Grind to a rough paste: ginger, coriander seeds, garlic and two tablespoons of chopped onions. Squeeze the juice from this paste into a small and wide bowl. Keep aside.
Step 3: Clean the horse gram picking away any impurities. In a large pot, boil the horse gram(dal) along with 10 cups of water until it is well cooked. You will notice that the dal does not get mushy as other dals do when cooked until soft. Also, the liquid has a brownish tint. Strain and reserve the liquid and one cup of cooked dal.
Step 4: In a blender, blend to soft paste: one cup of the above cooked dal and half a cup of the strained liquid. Keep aside.
Step 5: In a deep, non-stick saute pan, heat oil on medium-high and add mustard seeds. When they begin to pop add cumin, chopped onion (from step 1) and curry leaves. Fry for a few minutes until the onion turns brown. Now add the above paste(from step 4), red chili powder, tamarind pulp, salt and the juice (from step 2). Stir for two minutes and then add the remaining liquid. Cook on low heat for 20-25 minutes stirring occasionally.
Traditionally, cream which is skimmed from the surface of milk/yogurt or a knob of fresh butter is placed on hot white rice. When the cream or butter has just melted, a few tablespoons of this soup is ladled on top of it, mixed together and eaten. This dish is supposed to give heat to the body and hence is eaten more frequently in the winter. The leftover dal(from step 3) is kept aside as fodder for the oxen that plough the paddy fields, as well as for milching cows.
(Rated by 7 Council Members)
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