HORSE GRAM SOUP

SOAK HORSE GRAM FOR AT LEAST 8 HOURS IN 3-4 CUPS OF WATER. THEN, DRAIN THE SOAKED     HORSE GRAM AND WASH IT TWICE TO REMOVE IMPURITIES.

  1. ADD THOROUGHLY WASHED HORSE GRAM AND WATER TO THE PRESSURE COOKER. COOK IT FOR 15 TO 20 MINUTES ON MEDIUM FLAME(APPROXIMATELY 7-8 WHISTLES)
  2. ONCE THE PRESSURE SETTLES DOWN, STRAIN THE HORSE GRAM AND COLLECT THE STRAINED LIQUID INTO A VESSEL OR PAN IN WHICH YOU PLAN TO MAKE RASAM.
  3. NOW TAKE A MIXER JAR AND ADD ¾ TH CUP OF COOKED (HORSE GRAM) TO IT.
  4. ALSO, ADD RED CHILLI, ROUGHLY CHOPPED ONION, GARLIC CLOVES TO THE MIXER GRINDER AND GRIND IT INTO A SMOOTH PASTE USING ¾TH CUP WATER.
  5. ADD THIS PASTE TO HORSE GRAM WATER AND PUT IT TO BOIL ON THE STOVE. TO THIS, ADD TURMERIC POWDER, CORIANDER POWDER, CUMIN AND METHI POWDER, SALT.
  6. LET THE HORSEGRAM BOIL FOR 10 TO 12 MINUTES ON MEDIUM FLAME. YOU SHOULD SEE THE FROTHY TOP ON THE RASAM.
  7. WHILE HORSE GRAM RASAM IS BOILING, HEAT A SMALL KADAI AND ADD OIL TO MAKE TADKA.
  8. ADD CUMIN SEEDS, MUSTARD SEEDS, WHOLE RED CHILI, AND CURRY LEAVES TO THE HOT OIL AND LET IT SPLUTTER.
  9. SWITCH OFF THE STOVE AND ADD A PINCH OF HING TO THE TADKA. IT’S OPTIONAL BUT RECOMMENDED FOR AUTHENTIC TASTE.
  10. BY NOW, HORSEGRAM WILL BE BOILED THOROUGHLY, AND IT WILL NOT HAVE ANY RAW SMELL.
  11. ADD THE TADKA TO THE BOILING HORSE GRAM AND SWITCH OFF THE FLAME.