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Hurali Saaru
Prep Time
16 hrs
Cook Time
40 mins
Total Time
16 hrs 40 mins
 
Bengaluru style Horse Gram Sambar
Course: Main Course
Cuisine: Indian, karnataka
Ingredients
  • 1 cup Horse Gram / Hurali kaalu
  • ½ cup Mung Beans / green gram
  • ½ cup Black eyed peas
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A big pinch of hing / asafetida
  • A sprig of curry leaves
  • 2 tsp lemon juice
  • 2 tsp sunflower oil
  • Chopped coriander for garnish
  • Salt as per taste
  • To Grind
  • 1 big onion roughly chopped
  • 1 big ripe tomato roughly chopped
  • 2 tbsp fresh grated coconut / thawed frozen coconut
  • ½ tsp turmeric
  • 8-10 dry red chilies – I used Byadagi
  • 2 tsp coriander seeds
  • A small stick of cinnamon
  • To Temper
  • ½  tsp mustard seeds
  • A sprig of curry leaves
  • 1 tsp Ghee
  • a big pinch of Hing / asafoetida
Instructions
  1. Wash the pulses in running water & soak them for about 6-8 hrs
  2. Drain & sprout them using a sprout maker or in a colander, covered with a lid.
  3. Pressure cook pulses with a bit of salt until soft yet firm using 3 glasses of water.
  4. Drain the water for later use & set aside the pulses.
  5. In a pan, dry roast red chilies, coriander seeds & cinnamon until aromatic.
  6. Grind them with coconut, chopped onion & tomato, turmeric along with a tbsp of cooked pulses using very little water into a smooth paste
  7. In a pot, add the water that was set aside & bring it to a boil. Add the ground paste, salt & 2 tbsp of cooked pulsed & simmer for about 10 mins. Add 2 more glasses of water as you simmer to get a Rasam like consistency.
  8. Temper with Desi Ghee, mustard seeds, curry leaves & Hing. Pour this over the Rasam/Saaru. Cover & set aside

  9. To Make Usli:

  10. In a Kadhai, heat oil & splutter mustard & cumin seeds. Add Hing & curry leaves & saute for 10 secs. Add cooked pulses, grated coconut, Salt as per taste. Mix well.
  11. Turn off the stove & Add Lemon juice & mix again. Garnish with fresh chopped coriander
  12. Serve Hot Rasam & Usli along with some steamed Rice or even Ragi Mudde (Finger Millet Dumplings)
Notes

It is not mandatory to sprout the pulses. You may soak them for about 2 hrs & make this but sprouting them definitely adds to its nutritional value.