Corona Cooking Diary-Post 4
Dish: Kollu Paruppu (Horsegram Lentil Stew) and Kollu Rasam (Horsegram soup)
Recipe below:
Kollu Paruppu
To begin making the Horsegram Dal, the first step is to soak horse gram in 1 cup(100ml) of water overnight. I missed this and soaked only for an hour, which worked well too :)
Next day, heat oil(2tbsp) in a heavy-bottomed pan on medium flame. Once the oil has heated, add mustard seeds, cumin seeds and let them crackle.
Add asafoetida and let it cook for a few seconds.
Next, add garlic paste(.5 tbsp), saute it and let it cook on medium flame until the raw aroma of garlic goes away. This will take about a minute or two.
Add in chopped onion (1 big onion), saute until the onions are translucent. Add salt and coriander powder (1 tbsp). Cover the pan and let it cook for 2 to 3 minutes.
After 2 to 3 minutes, transfer this into a pressure cooker, add the soaked horse gram dal and 4 cups of water (400ml). Add salt to taste and turmeric powder.
Close the cooker with a lid and pressure cook for 6-7 whistles. Let the pressure release naturally.
Collect the excess water into a bowl (90% of the water has to be removed to make rasam).
Turn off the flame and garnish with freshly chopped coriander leaves.
Transfer this into a plate, and let it cool.
Blend it in a mixer (run it for 3-4 short bursts of 1 second).
Kollu Paruppu is ready.
Kollu Rasam
In a pan, add oil (.5 tbsp), let it heat, add mustard seeds (10-15), asafoetida (a pinch), .5tbsp of Cumin powder, .5tbsp of pepper, .5 tbsp of tamarind paste. Heat it for about 5 minutes to let the tamarind paste cook.
Add the water collected while making Kollu Paruppu into the pan.
Add salt to taste.
Let it simmer in medium flame till it boils for about (10 mins).
Post that, turn off the flame and garnish with freshly chopped coriander leaves.
Kollu rasam is ready.
Dish: Kollu Paruppu (Horsegram Lentil Stew) and Kollu Rasam (Horsegram soup)
Recipe below:
Kollu Paruppu
To begin making the Horsegram Dal, the first step is to soak horse gram in 1 cup(100ml) of water overnight. I missed this and soaked only for an hour, which worked well too :)
Next day, heat oil(2tbsp) in a heavy-bottomed pan on medium flame. Once the oil has heated, add mustard seeds, cumin seeds and let them crackle.
Add asafoetida and let it cook for a few seconds.
Next, add garlic paste(.5 tbsp), saute it and let it cook on medium flame until the raw aroma of garlic goes away. This will take about a minute or two.
Add in chopped onion (1 big onion), saute until the onions are translucent. Add salt and coriander powder (1 tbsp). Cover the pan and let it cook for 2 to 3 minutes.
After 2 to 3 minutes, transfer this into a pressure cooker, add the soaked horse gram dal and 4 cups of water (400ml). Add salt to taste and turmeric powder.
Close the cooker with a lid and pressure cook for 6-7 whistles. Let the pressure release naturally.
Collect the excess water into a bowl (90% of the water has to be removed to make rasam).
Turn off the flame and garnish with freshly chopped coriander leaves.
Transfer this into a plate, and let it cool.
Blend it in a mixer (run it for 3-4 short bursts of 1 second).
Kollu Paruppu is ready.
Kollu Rasam
In a pan, add oil (.5 tbsp), let it heat, add mustard seeds (10-15), asafoetida (a pinch), .5tbsp of Cumin powder, .5tbsp of pepper, .5 tbsp of tamarind paste. Heat it for about 5 minutes to let the tamarind paste cook.
Add the water collected while making Kollu Paruppu into the pan.
Add salt to taste.
Let it simmer in medium flame till it boils for about (10 mins).
Post that, turn off the flame and garnish with freshly chopped coriander leaves.
Kollu rasam is ready.
Comments
Post a Comment