Kollu paruppu (Horse Gram Dal)

INGREDIENTS:

Kollu paruppu (Horse Gram) - 1cup/125g
Onion - 1small
Tomato - 1
Garlic - 3
Cumin seed - 1/2sp
Coriander seed - 1/2sp
Red chili - 1
Turmeric powder - a pinch
Salt - as required
Coriander leaves - few
Tamarind - a small gooseberry size

METHOD:

• Soak dal in water for 3 to 4 hrs and pressure cook it for 2 whistles and simmer it to 10 mins.
• Now open and take the water of the dal to keep rasam in it. It is good for cold.
• In a kadai add oil and when heated add cumin seed and coriander seed and fry till it is brown.
• Now add the chopped garlic, onion, red chili and fry till onion is light brown.
• Then add tomato, tamarind and fry till it is soft.
• Add turmeric powder, salt and off the flame.
• Now add these kadai ingredients to the boiled dal and grind it along with few strands of coriander leaves.
• Grind it little coarsely and not full smoothy like a paste.
• Add less water when grinding as it should be in a semi-solid state.
• Serve with hot rice.

KOLLU PARUPPU RASAM RECIPE:

INGREDIENTS:

Tomato - 1/2
Tamarind syrup - 4 to 5 sp
Salt - as required
Turmeric powder - a pinch
Mustard seed - 1/4sp
Curry leaves and coriander leaves - few
Garlic - 1
Hing - a pinch
Rasam podi - 1/2sp

METHOD:

• Take the water from the boiled dal and add 1/2 tomato to it.
• Add the tamarind syrup and add salt turmeric powder to it.
• Now crush the tomato well which is in the dal and check for the salt.
• Now on the flame and place a vessel with the above rasam water to it.
• Keep the flame in a medium head and wait till the bubble starts forming.
• Once you see the bubble starts forming on the top off the flame and add 1/2sp of rasam podi to it.
• Immediately close the vessel to let not the smell go off.
• Now season it with mustard seeds, hing, crushed garlic and curry and coriander leaves.

You can drink this rasam as a soup. It soothes your throat problems.