BM #110 : Week 4, Day 2
Theme : A to Z theme – Curries
For today’s post, for the alphabet H, I had initially planned on Hare Matar ka Nimona. Then I came across this recipe for Horse gram masala at Priya’s place and I decided to prepare it. I have some horse gram that needs to be used up and this was perfect for it. There are made some modifications I made to Priya’s recipe, it’s more of Kerala style now.
The base recipe is very simple, it has three steps to it. First is soaking and cooking the horse gram. Priya suggests cooking with a good pinch of baking soda and that’s what I did. Second step is to make a coconut paste. That’s where the differences start. I decided to stick with the regular masala I prepare, which has coconut, dried red chilies and jeera. Now the third and final step is to prepare a tadka with mustard seeds and onions and to cook everything together. An optional way to make the curry thick is to purée half of the cooked (and cooled) horse gram and add it to to the curry or run an immersion blender couple of times.
This curry pairs well with rice and roti. It would be great with puttu or aapam also. Read on for the recipe.
- 1 cup horsegram , soaked overnight
- A pinch of baking soda
- 1/2 cup shredded coconut
- 4 dried red chilies
- 1 teaspoon jeera seeds
- 4-5 almonds/cashews, optional
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 2 dried red chilies
- A sprig of curry leaves
- 1 small red onion, chopped finely
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tomato, roughly chopped, optional
- Salt as needed
- Check the horse gram for stones and once you have removed it all, wash and soak the beans overnight. The next day morning, pressure cook along with water it’s soaked and a good pinch of baking soda until the beans is cooked. I used the Beans setting in Instant Pot for 30 minutes. I also used the delay timer for 8 hours at night so that the beans was cooked by next morning. Reserve about 3/4 cup of the beans and set it aside to cool down.
- Grind shredded coconut along with 4 dried red chilies , jeera and almonds/cashews(if using) in a blender. Add about 1/4 cup water to make a smooth paste.
- Heat a tablespoon of oil in a pan. Add mustard seeds, dried red chilies and curry leaves. Once mustard seeds pop, add the chopped onions and sauté till it turns brown. Add the coconut paste, cooked horse gram along with the water it’s cooked, turmeric powder, chili powder and salt as needed. Mix well.
- Make a smooth paste of the reserved 3/4 cups horse gram and add it to the curry. Add water to bring it to a pouring consistency. You can add more water (or less) to suit the consistency you prefer.
- Taste test and adjust seasonings. Once the curry comes to a boil, let it cook for about 4-5 minutes and then turn off the heat. Serve with rice or roti.