Kollu Rasam/Horsegram Rasam

Ingredients

• Kollu/Horse gram – ¼ cup
• Tomatoes – 2 medium (made into puree)
• Tamarind water – ½ cup
• Turmeric – 1 tsp
• Coriander powder – 1 tsp
• Asafoetida/Hing – ¼ tsp
• Curry leaves – 2 springs
• Garlic – 4 cloves
• Cumin – 1 tsp
• Peppercorns – 1 tsp
• Mustard – 1 tsp
• Coriander leaves – 2 tbsp
• Salt, to taste
• Ghee – 1 tbsp

Method

1. To begin, soak the kollu (horse gram) for 4 to 5 hours or overnight.
2. Once soaked, add ½ cup of water and pressure cook for 3 to 4 whistles.
3. Take garlic, peppercorns and cumin in mortar and pestle and pound them and keep it aside.
4. Take a vessel/sauce pan; combine cooked kollu, tomato puree and tamarind water.
5. Add in salt, turmeric and coriander powder and stir well. Place the vessel/sauce pan on high heat and allow it to boil for 5 to 6 minutes.
6. While it is simmering, we will keep the seasoning ready.
7. In a small pan, heat ghee, add in mustard seeds and allow it to crackle. Then add in the pounded garlic, cumin, peppercorns and hing and stir for few seconds until you smell the aroma.
8. Finally add in curry leaves and turn off the heat.
9. Remove kollu rasam from heat, sprinkle coriander leaves.
10. Serve Kollu rasam along with steamed rice and any poriyal.