Hearty Horse Gram Soup (Kollu Rasam)
This Hearty Horse Gram Soup, known as Kollu Rasam in South India, is a traditional, comforting, and incredibly nutritious broth. Its unique blend of earthy horse gram, tangy tamarind, and aromatic spices makes it a perfect light meal, especially when served with steamed rice.
For 4 servings
Rinse the horse gram thoroughly under running water. Soak it in 2 cups of fresh water for at least 6-8 hours, or preferably overnight. This significantly reduces cooking time and aids digestion.
Drain the soaked horse gram and transfer it to a pressure cooker. Add 3 cups (approx. 750ml) of fresh water. Pressure cook on medium heat for 6-8 whistles, then reduce heat and cook for another 15-20 minutes until the horse gram is very soft and easily mashable. Allow the pressure to release naturally.
Once cooled, separate the cooked horse gram from its cooking liquid. Reserve the liquid. Lightly mash about half of the cooked horse gram with the back of a spoon or a potato masher; keep the other half whole for texture.
In a small bowl, dissolve the tamarind paste in 1/4 cup of hot water. Strain it through a fine-mesh sieve to remove any impurities, pressing to extract all the pulp. Set aside the tamarind extract.
Heat the cooking oil in a medium-sized pot or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.
Pour in the tamarind extract, the reserved horse gram cooking liquid, rasam powder, turmeric powder, and salt. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes, allowing the flavors to meld.
Add the mashed horse gram and the remaining whole cooked horse gram to the simmering rasam. If using, stir in the black pepper powder. Continue to simmer for another 3-5 minutes, ensuring the rasam doesn't boil vigorously after adding the dal.
Taste and adjust salt or tanginess if needed. Garnish generously with freshly chopped cilantro. Serve hot with steamed rice, dosa, idli, or as a comforting soup on its own.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking is crucial: Don't skip soaking the horse gram, as it makes it tender and reduces cooking time significantly. It also helps in better nutrient absorption.
- 2Consistency is key: Kollu Rasam should be a thin, flowing consistency. If it's too thick, add a little hot water to reach the desired texture. If too thin, simmer a bit longer.
- 3Fresh Rasam Powder: Using freshly ground or good quality store-bought rasam powder makes a huge difference in the aroma and taste of the soup.
- 4Don't overcook after adding dal: Once the mashed horse gram is added, simmer gently. Over-boiling can make the rasam lose its delicate flavors and aroma.
Adapt it for your goals.
Garlic & Ginger Infusion
Add 1 tsp minced garlic and 1/2 tsp grated ginger along with the curry leaves during tempering for an extra pungent kick and aromatic depth.
Tomato InclusionTomato Inclusion
For a slightly different tang and body, add 1/2 finely chopped ripe tomato after the tempering, and cook until it softens before adding the tamarind extract.
Sprouted Horse GramSprouted Horse Gram
For enhanced nutritional benefits and a slightly different texture, use sprouted horse gram. Adjust cooking time as sprouts cook faster.
Why this is on our healthy list.
Rich in Protein & Fiber
Horse gram is an excellent source of plant-based protein and dietary fiber, promoting satiety, aiding digestion, and supporting muscle health.
Aids Digestion
The combination of horse gram, tamarind, and various spices like cumin, asafoetida, and curry leaves in rasam is known to stimulate digestive enzymes and alleviate common digestive issues.
Packed with Minerals
Horse gram is a powerhouse of essential minerals like iron, calcium, phosphorus, and molybdenum, crucial for bone health, blood formation, and overall metabolic functions.
Frequently asked questions
Yes, you can. After soaking, boil the horse gram in a regular pot with plenty of water until very tender. This will take significantly longer, potentially 1.5-2 hours, so ensure you have enough water and check for doneness frequently.
