Horse Gram – Kollu Paruppu

Inspired the other day by NPR’s the Cupboard, I posted about a dormant food from the pantry: Horse Gram. Bearing an odd name and not seeing it on a menu anywhere it hung out graciously for a year or so. After a little searching I found a couple of recipes and a long list of apparent medicinal benefits including removing kidney stones, aiding weight loss, and reducing fevers and colds. Additionally like many legumes it’s high in fiber, protein and iron. It’s very hearty tasting and is reminiscent of moth dal.

Horse gram is popular particularly in southern India where it’s used for dals (kollu paruppu), sambhar, and even laddhus (a sweet). This recipe is adapted from It’s Potluck and Log’s Kitchen.

Ingredients:
1.5 Cups Horse Gram (soaked overnight or simmered 4-5 hours)
1 large tomato, chopped
1 onion, chopped
4-6 curry leaves
1-2 green onions
1 T garlic powder
1 T coriander seeds
1 t cumin seeds
1 t turmeric
1 t chili powder or to taste
1 T tamarind chutney
salt to taste
chilies to taste

Method:
In large pot add horse gram and 4.5 cups of water and bring to a boil (3:1 ratio). In a separate pan, add oil and heat to medium, throw in curry leaves, onions and chilies if applicable. Once the onions begin to go translucent add the tomato in. In the pot, when the dal softens it can be turned off (45-60 minutes). Remove excess liquid. The dal can be mashed by hand but I found it easier to transfer to a blender in batches. Once blended return to pot and add contents of pan along with remaining spices and mix in. Check seasoning and if necessary adjust. Garnish with the green onions. It went well with rice but next time I may try it with roti.

I stashed a little bit of ‘dal water’ in the freezer because drinking it is said to help with colds or fevers. Here is a picture of it. Beautiful color, no?

Horse Gram