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Kulith saar (horse gram soup-curry)

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A thin, warming curry of horse gram cooked with garlic, chilli and kokum, eaten with rice in the villages of Dadra and Nagar Haveli.

Region: Dadra and Nagar HaveliOccasion: Everyday meals; rainy and cold seasonsTime: 45 min + soakingServes: 4Vegan

Ingredients

  • ½ cup horse gram (kulith), soaked overnight
  • 4 cups water
  • 1 tbsp oil, ½ tsp mustard seeds
  • 6 cloves garlic, crushed; 1 onion, chopped
  • ½ tsp turmeric, 1 tsp red chilli powder
  • 3 kokum petals or a little tamarind
  • Salt and coriander leaves

Method

  1. Pressure-cook the horse gram with the water until very soft. Mash a little and keep the cooking water.
  2. Heat the oil, splutter the mustard and fry the garlic and onion until golden.
  3. Add turmeric and chilli powder, then the horse gram with its water, kokum and salt.
  4. Simmer for 10 minutes until it thickens slightly. Garnish with coriander and serve with rice or bhakri.

History

Horse gram is a hardy pulse that grows on poor, dry soils and has long been a food of farming and tribal families in the hills of western and southern India.

Significance

Kulith is cheap, filling and high in protein, and it is valued as a warming food during the rains.

Sources