🧺 Ingredients:
½ cup horse gram (kulith / kollu)
1 small onion (chopped)
1 tomato (chopped)
3–4 garlic cloves (crushed)
3 cups water
Salt to taste
1 tbsp ghee
½ tsp cumin seeds
A pinch of hing (asafoetida)
¼ tsp turmeric powder
½ tsp black pepper powder
½ tsp coriander seed powder
1 tsp lemon juice
Fresh coriander leaves (for garnish)
—
🍳 Instructions:
1. Dry Roast Horsegram:
In a pan, dry roast horsegram on medium flame for 5–6 minutes till aromatic and slightly brown.
2. Pressure Cook:
Add roasted horsegram, onion, tomato, garlic, salt, and 3 cups water to a pressure cooker.
Cook for 6–7 whistles or until horsegram becomes soft.
3. Blend:
Once slightly cooled, blend the cooked horsegram mixture to a smooth consistency (you can keep a few grains unblended for texture).
4. Prepare Tadka (Tempering):
Heat ghee in a pan.
Add cumin seeds, hing, turmeric powder, black pepper powder, and coriander seed powder.
Sauté for a few seconds till aromatic.
5. Add Blended Mixture:
Pour the blended horsegram soup mixture into the pan with tadka.
Mix well and simmer for 5–7 minutes on low flame.
6. Finish:
Add lemon juice and garnish with fresh coriander leaves.
Serve hot and enjoy the warm, earthy flavors 🌿
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