Kulith Saar

Instructions

1. 1

   Cook the Horse Gram

   • Rinse the horse gram thoroughly under running water. Soak it in 3-4 cups of water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the soaked horse gram to a pressure cooker.
   • Add 4 cups of fresh water and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the grains are very soft and mushy.
2. 2

   Extract the Broth (Saar)

   • Allow the pressure cooker to cool down and release pressure naturally. Open the lid.
   • Lightly mash the cooked horse gram with the back of a spoon to release more flavor.
   • Place a fine-mesh sieve over a large pot and strain the entire contents of the cooker. The liquid collected in the pot is the 'saar' or broth. Reserve the solid pulp left in the sieve for another dish like Kulith Pithla.
3. 3

   Simmer and Flavor the Saar

   • Place the pot with the saar on the stove over medium heat. Bring it to a gentle simmer.
   • Meanwhile, make a coarse paste of green chilies, ginger, and garlic using a mortar and pestle or a small grinder.
   • Add this ginger-garlic-chili paste to the simmering saar. Also add the kokum pieces, grated jaggery, goda masala, turmeric powder, and salt.
   • Stir well to combine all the ingredients. Reduce the heat to low and let the saar simmer for 10-12 minutes. This allows all the flavors to meld together beautifully.
4. 4

   Prepare the Tempering (Tadka)

   • While the saar is simmering, heat ghee in a small tempering pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter completely.
   • Add the cumin seeds, asafoetida, and curry leaves. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
5. 5

   Combine and Serve

   • Carefully pour the hot tempering over the simmering saar. Stand back as it will sizzle.
   • Stir the saar gently, turn off the heat, and garnish with freshly chopped coriander leaves.
   • Serve the hot Kulith Saar with steamed rice or traditional Maharashtrian bhakri (millet flatbread).