Horsegram Rasam

Method

1. 1

   Cook horsegram: Wash 3 tbsp kollu (horsegram). Pressure cook with 1 cup water for 5 whistles. Strain — save the cooking liquid — this dark earthy liquid is the base of kollu rasam.

2. 2

   Grind cooked horsegram: Take half the cooked horsegram and grind with a little water to a smooth paste. Mix back into the strained liquid.

3. 3

   Add spices: To the horsegram liquid add half tsp turmeric, 1 tsp rasam powder, 1 tsp cumin powder, half tsp black pepper powder and salt.

4. 4

   Prepare tamarind water: Soak a tiny piece of tamarind in half cup warm water. Extract and strain.

5. 5

   Combine: Add tamarind water and 1 cup more water to the horsegram liquid.

6. 6

   Bring to a boil: Cook on medium heat until boiling, stirring well.

7. 7

   Simmer: Cook on low heat 8-10 minutes. The rasam should be dark brown and earthy.

8. 8

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds, asafoetida and curry leaves.

9. 9

   Add tempering: Pour into the rasam.

10. 10

    Serve: Garnish with coriander. Horsegram rasam is intensely nutritious and earthy. Serve over rice or sip as a weight-management soup.