Horsegram Saaru

Method

1. 1

   Cook horsegram: Wash 1 cup huruli (horsegram). Soak overnight. Pressure cook with 2.5 cups water for 5-6 whistles until very soft. Strain and save the rich dark broth.

2. 2

   Grind some horsegram: Grind half the cooked horsegram with a little water to a smooth paste. Mix into the strained broth to thicken it.

3. 3

   Soak tamarind: Soak marble-sized tamarind in half cup warm water. Extract and strain.

4. 4

   Make saaru base: In a pot combine horsegram broth, tamarind water, 1 crushed tomato, half tsp turmeric, 1 tsp rasam powder, half tsp pepper powder and salt.

5. 5

   Bring to boil: Cook on medium heat until boiling.

6. 6

   Simmer: Reduce heat and simmer 10 minutes. The saaru should be dark brown and earthy.

7. 7

   Check flavour: Horsegram saaru should be thin, deeply earthy and peppery.

8. 8

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida, curry leaves and 1 dried red chilli.

9. 9

   Pour tempering: Pour sizzling ghee tempering into the saaru.

10. 10

    Serve: Garnish with coriander. Horsegram saaru is highly nutritious. Serve over steamed rice or sip as a digestive soup.