Kulith Saar, Horsegram Liquid Gravy
by Tarla Dalal

Kulith Saar is a lip-smacking liquid gravy, which is of a consistency somewhat between dal and rasam. Well-soaked and cooked horsegram is tempered with everyday ingredients like red chillies and curry leaves to make an aromatic and flavourful dish.

This easy-to-make Horsegram Liquid Gravy can be enjoyed mixed with rice (like rasam) or as a soup . It is quite satiating, so you can even have it innovatively as a snack between meals, especially on cold, winter days when your tongue is eager to enjoy something hot and spicy.

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Kulith Saar, Horsegram Liquid Gravy recipe - How to make Kulith Saar, Horsegram Liquid Gravy

1/4 cup horsegram ( kulith , kollu)
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 curry leaves (kadi patta)
1 whole dry kashmiri red chilli , broken into pieces

Method

Clean , wash and soak the kulith in enough water overnight. Drain and keep aside.
Combine the kulith, little salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid.
Add 1 cup of water, mash it lightly using a potato masher and keep aside.
Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the asafoetida, curry leaves and dry red chilli and sauté on a medium flame for a few seconds.
Pour the kulith mixture and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Serve hot.