Creamy Horse Gram Curry

1. 1
   pressure cook · ~20 min

   Cook the soaked horse gram until soft.

   1.Drain the soaked horse gram and add it to a pressure cooker.

   2.Add 3 cups of water and salt.

   3.Pressure cook on medium-high heat for 5-6 whistles.

   4.Allow the pressure to release naturally. The lentils should be soft but hold their shape.

   TIPHorse gram takes longer to cook than regular lentils. If not soft enough, add ½ cup water and cook for 2 more whistles.
2. 2
   prep · ~2 min

   Blend the coconut-yogurt spice paste.

   1.In a blender, add grated coconut, green chili, cumin seeds, and a splash of water.

   2.Blend to a smooth, creamy paste.

   3.Add the whisked yogurt and pulse once to combine. Set aside.

   TIPMake sure the yogurt is at room temperature to prevent it from curdling when added to the hot pan later.
3. 3
   temper · ~2 min

   Make the tempering in a heavy-bottomed pan.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add dried red chili and curry leaves, stir until fragrant (20 sec).
4. 4
   saute · ~15 min

   Build the onion-tomato base.

   1.Add chopped onions and sauté until deep golden brown (8-10 min).

   2.Add minced garlic and cook for another 30 seconds.

   3.Add chopped tomatoes and cook until they turn soft and mushy (5 min).

   TIPDon't rush the onions. Deep browning is essential for the rich color and depth of flavor.
5. 5
   saute · ~1 min

   Bloom the spice powders in the onion-tomato base.

   1.Lower the heat to prevent burning.

   2.Add turmeric powder, red chili powder, and coriander powder.

   3.Stir continuously for 30 seconds until the spices release their aroma.
6. 6
   simmer · ~7 min

   Combine the cooked lentils with the masala base.

   1.Add the cooked horse gram along with any remaining cooking water to the pan.

   2.Mix everything well and bring to a gentle simmer.

   3.Let it bubble gently for 5-7 minutes, allowing the flavors to meld.

   4.If the curry is too thick, add up to ½ cup of hot water to adjust consistency.

   TIPHorse gram releases some starch during cooking; it will thicken further as it simmers. Adjust water accordingly.
7. 7
   simmer · ~3 min

   Gently fold in the coconut-yogurt paste.

   1.Reduce the heat to the lowest setting.

   2.Stir in the coconut-yogurt paste gradually, mixing continuously.

   3.Heat through gently for 2-3 minutes, but do not let the curry boil vigorously.

   TIPVigorous boiling after adding the yogurt mixture will cause it to curdle. A gentle simmer is key to a smooth, creamy texture.
8. 8
   mix · ~1 min

   Finish with garam masala and lemon juice.

   1.Turn off the heat.

   2.Sprinkle garam masala over the top and stir once.

   3.Drizzle lemon juice and mix gently.
9. 9
   garnish

   Garnish with fresh coriander leaves and serve hot.

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