Many years ago I heard about horse gram and its benefits but it has been a few years since I started cooking with horse gram. As far as I know it has been used in India for ages. As the name suggests it is used to feed horses. But humans consume it as well. It is a legume high in protein, calcium, iron, magnesium, potassium and many other nutrients. So there is a good reason to include horse gram regularly in your diet.
I came across a good recipe at foodandremedy.com I am going to post the instant pot version of it here.
First soak 1 1/2 cups of horse gram in water overnight. Then drain the water and keep it covered for 24 hours. Then it would have sprouted as shown in the picture below...
One and a half cups of unsoaked horse gram yields 6 cups of the sprouted version. Now transfer the sprouted horse gram into an instant pot insert. Add 7 1/2 cups water and 2 1/4 tsp salt. Choose the pressure cook mode for 20 minutes.
After the cooking is done drain all the stock into a separate container and set aside. Take half (3 cups) of the sprouted horse gram and grind along with 9 tsp shredded dry coconut, 12 tsp rasam powder (see information & recipe at the bottom of this post), a small onion, 2 tsp tamarind paste. Transfer this blended paste into the pot of the horse gram stock.
Now boil this for 5 minutes. Then add salt - 3 tsp or according to your taste, 1 tbsp jaggery or palm sugar and 3 sprigs of curry leaves. Boil for 3 or 4 minutes and then turn off heat. Heat a little sauce pan and add a tbsp of oil. Once the oil heats up add mustard seeds. When the seeds pop turn off stove and add asafoetida powder. Add this seasoning to the pot of the prepared stock. Now the horsegram rasam is ready to serve.
In a bowl add some rice and pour a ladle or 2 of the horsegram or huruli rasam on top. This is perfect served with papad especially made with horsegram. Unfortunately I didn't have papads made with horsegram. But there is such a thing as horsegram or huruli papad.
With the remaining sprouted horsegram you can make this simple sauteed dish which can be served along with the bowl of rice and huruli rasam as shown above.
Heat a wok or any pot and add some oil. To this heated oil add 3 to 4 broken dried red chillies, curry leaves and mustard seeds.
Once the seeds pop add the remaining 3 cups of sprouted horsegram. Turn off heat and add 3 tbsp of shredded coconut,2 tbsp of chopped cilantro and salt to taste.
Mix well and serve.
Rasam Powder :-
You can either make this powder or buy it at an Indian grocery store. If you are buying it at a store I would prefer buying MTR brand which is as good as home-made. If you want to make your own at home here is the recipe...
Ingredients and method:
Kashmiri or Byadgi chillies - 50 chillies
Any other type of dried red chillies - 25
Coriander seeds - 1 cup
Mustard seeds - 1/4 cup
Cumin seeds = 1/2 cup
Fenugreek seeds - 1/8 cup
Curry leaves - 3 sprigs
Roast the above ingredients for a few seconds in a bit of oil and grind it smooth in a spice grinder. You may let the ingredients cool before grinding.
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