Horse Gram Curry

Introduction:

Welcome to the world of Indian cuisine, where flavours dance and aromas tantalise the senses. Today, we embark on a journey to prepare a dish that is not only delicious but also incredibly nutritious – Horse Gram Curry. This dish, also known as "Kulthi Curry" in Hindi, is a staple in many Indian households, revered for its rich protein content, fibre, and iron. Horse gram, also known as horse chena or kulattha, is a legume that belongs to the genus Macrotyloma. It is a rich source of protein, fiber, iron, and various vitamins and minerals. In this recipe, we will transform this unassuming legume into a symphony of flavors and textures, using a blend of aromatic spices, fresh vegetables, and a dollop of coconut milk.

Ingredients:

• 1 cup horse gram
• 2 cups water
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 1 onion, finely chopped
• 2 green chilies, finely chopped (optional)
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup grated coconut
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

Instructions:

1. Rinse and soak: Wash the horse gram thoroughly and soak it in water for at least 30 minutes. This will help to reduce cooking time and improve the texture of the curry.
2. Pressure cook: Once the horse gram has soaked, drain it and transfer it to a pressure cooker along with 2 cups of water. Close the lid and cook on high pressure for 3-4 whistles. Allow the pressure to release naturally before opening the cooker.
3. Prepare tempering: In a small saucepan, heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. When the mustard seeds start to pop, add the curry leaves, onion, and green chilies (if using). Sauté until the onion is translucent and fragrant.
4. Grind the masala: Transfer the cooked horse gram, along with a ladleful of the cooking liquid, to a blender. Add the grated coconut, turmeric powder, red chili powder, and salt. Blend until you have a smooth paste.
5. Cook the curry: Return the ground paste to the pressure cooker. Stir well to combine with the cooked horse gram. Bring the curry to a simmer and cook for 5-10 minutes, stirring occasionally, until the curry has thickened slightly.
6. Adjust seasoning: Taste the curry and adjust the seasonings as needed. Add more salt if necessary. You can also add a pinch of sugar to balance the flavours.
7. Serve and enjoy: Serve the horse gram curry hot with steamed rice or roti. Garnish with fresh cilantro or chopped onions, if desired.

Tips:

• For a more flavourful curry, you can roast the spices before tempering. Simply dry roast the mustard seeds, cumin seeds, and curry leaves in a small saucepan over medium heat until fragrant.
• If you don't have fresh coconut, you can use unsweetened shredded coconut. Just be sure to adjust the amount of liquid in the curry, as unsweetened coconut will absorb more liquid than fresh coconut.
• This curry is also delicious with a dollop of yogurt or sour cream.