Horse Gram Rice

Method

1. 1

   Cook horsegram: Wash 1 cup kollu (horsegram). Soak overnight. Pressure cook with 2 cups water for 5 whistles until very soft. Drain and save liquid.

2. 2

   Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.

3. 3

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2 minutes.

5. 5

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Stir 30 seconds.

6. 6

   Add cooked horsegram: Add the drained cooked horsegram. Toss and fry on medium heat 3-4 minutes.

7. 7

   Add a splash of horsegram water: Add 2-3 tbsp of the saved cooking liquid for extra flavour.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until rice is coated and horsegram is distributed.

10. 10

    Serve: Adjust salt. Horse gram rice is very nutritious. Serve with papad and pickle.