Trying to lose some weight before the holiday season? Oh yes, that’s me. And I think this is definitely a must try recipe for this purpose.Typically this is a Mangalorean delicacy, however neither have I had it in my house nor do my in laws prepare the dish. I believe over the years with the growing popularity of eye drooling and face stuffing fancy food which is readily available in the market this dish has lost its importance. I saw that a blog by the name Ruchik Randap had tried this dish and it was eye pleasing. Having said that as this was not prepared in either of my households and with a fussy husband, I had to take the risk of experimenting with this recipe. Now let me tell you, horse gram has a very unique bitter like flavor but I had no option as I read in a home encyclopedia that horse gram is good for the kidneys and helps the stone to pass through, which am sure will be beneficial for most of you out there.
- 1/2 cup kulith (horse gram)
- mogem 500 grms
- pinch of jaggery
- kashmiri chillies 4
- peppercorns 10
- garlic with skin on 5
- chopped tomato 1 medium sized
- small ball of tamarind
- turmeric powder 1/4 tsp
- grated coconut 3 tbsp
- Coconut oil/Vegetable oil
- Salt as per taste
- garlic on skin
- 4-5 fresh curry leaves
- 1 tsp black mustard
- Soak the horse gram for 4-5 hours and boil for about an hour. Alternatively, pressure cook for 30-40 minutes in a lot of water.
- Strain out the water and keep aside.
- Grind 4 tbsp of boiled horse gram and keep separately.
- Heat oil in a pan and roast the red chillies, peppercorns, turmeric, garlic and tamarind. Separately roast the coconut and grind all the roasted spices along with the coconut to a smooth paste.
- Cut the mogem in to small bite size pieces and boil it using the horse gram water that was kept aside along with some salt and jaggery.
- Almost half way through add the chopped tomato and bring it to a boil.
- Now add the ground masala paste and the horse gram paste and bring it to a boil. Add water if required to bring it to a curry consistency.
- Heat the tempering ingredients in a pan and add it to the curry.
- If required 2 tbsp of boiled kulith can be added too.
- Enjoy with warm white rice.