Kollu Rasam (Horse Gram Broth)

Method

1. 01

   Pressure-cook the soaked horse gram with 3 cups of water for 4 whistles until completely soft.

2. 02

   Strain, reserving all the cooking liquid — this is your rasam base. Discard or reserve the cooked gram for a salad.

3. 03

   Add tamarind paste, turmeric, salt, and half the pepper to the cooking liquid. Simmer 10 minutes.

4. 04

   For the tempering: heat oil in a small pan, add cumin, remaining pepper, garlic, and curry leaves. Let sizzle 30 seconds.

5. 05

   Pour the tempering into the rasam. Taste and adjust salt and tamarind.

6. 06

   Serve hot in glasses — drink it as a broth, or pour over rice.