HORSEGRAM MASIYAL and HORSEGRAM RASAM

Recently I have tried the following recipes which I have learnt from my friend. They turned out deliciously. I wish to share them with all of you. First, I am posting here the “Horsegram masiyal” [KOLLU MASIYAL]. This can be eaten as a side dish. We can mix this with hot rice and ghee. This will be delicious to eat.


Ingredients:

Horsegram- 1 CUP
Chopped tomato-1/2 cup
Green chillies-2
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Red chillies-1
Chopped sambar onions- 1/2 cup
Crushed tomatoes- 2 cups
Turmeric powder- 1/2 tsp
Oil- 4 tbsps
Salt to taste

Procedure:

Pressure cook the horsegram with chopped tomatoes, green chillies, coriander seeds, cumin seeds, red chilli, turmeric powder and 3 cups of water.
Drain the water and mash the cooked horsegram well to a coarse paste. Heat a pan and pour the oil. Add the onions with the tomatoes and cook well until they are mashed well. Add this to the kollu masiyal and mix well. Add chopped coriander leaves.


HORSEGRAM RASAM:
Soak a lime-sized tamarind in a cup of water for 1 hour and then extract its juice. Mix this to the drain kollu water. The rasam should be measured to 5 cups.
Add 1 cup of mashed tomatoes, 1/2 tsp of turmeric powder and enough salt to the kollu water. Pour the rasam in a pan and let it simmer for 5 minutes. Then add 1/2 tsp of sambar powder, an arc of curry leaves and a handful of chopped coriander leaves. Let the rasam simmer again for 2 minutes. Heat a small kadai and pour 2 tsp of gingelly oil. Add 1 tsp of mustard seeds. When they splutter, add a small piece of asafoida and pour this tempering in the rasam.

There is no need to soak kollu prior to cooking. Just fry it for a few minutes till its colour changes lightly. Then wash it and then cook in the pressure cooker with enough water to 4 whistles. But if you soak it for a few hours before cooking, the result will be good. There is no need to fry it if you soak for 3 or 4 hours.