Health benefits of horse gram:
Horse gram is a type of lentil. In Ayurveda, it is used as medicine to treat many ailments.
1/4 cup horse gram, soaked overnight
1 teaspoon tamarind
1/4 teaspoon tumeric powder
2 medium tomatoes
1/2 teaspoon asafetida powder
1 teaspoon brown sugar
6 curry leaves
2 tablespoon chopped coriander leaves (reserve the stems)
Salt according to taste
Ingredients to be ground
1 teaspoon whole black pepper
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 dried red chillies
Ingredients for Tempering
1 tablespoon ghee or coconut oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
4 curry leaves
Wash and soak horse gram overnight. Pressure cook with 1 1/2 cups of water for 8 whistles. Strain the cooked horsegram and reserve the water (stock) for the resam. The cooked horsegram can be used in salads or to make a lentil accompaniment. ( I used it in a couscous salad)
Soak tamarind in 2/3 cup of hot water for 10 minutes. Extract the juice and keep it aside.
Take a stainless steel vessel, add horse gram stock, tamarind extract, turmeric powder, chopped tomatoes, curry leaves, ground powder, asafetida, 1 tablespoon chopped coriander stem, sugar and salt.
Cook on medium flame until the resam starts to boil. Lower the flame and let it simmer for about 10 minutes.
When froth starts forming at the surface, resam is ready.
Heat a tsp of ghee or coconut oil, add mustard seeds. When it splutters, add cumin seeds and curry leaves and pour it over the resam.
Garnish with finely chopped coriander leaves and serve piping hot with brown or red rice. Or just enjoy it as it is.
Note: While the horse gram stock was used as the base for the resam, the cooked horse gram was used in a couscous salad