For Rasam Paste :

For Tempering :

For Garnishing :

METHOD : 

To Cook Horse Gram/Kollu :

• Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
• Soak it with enough water and leave it for at least 6-8 hours/overnight.
• Wash and discard the soaked water.
• Pour 3/4-1 Cup of Water for 1/4 Cup of Horsegram.
• Pressure cook on a high flame for 3-4 Whistles.
• Lower the flame and cook for another 5-6 Whistles.
• Once the lentil is cooked, drain the excess cooking water and leave it aside.
• Reserve the cooked Kollu/Horse Gram and keep it aside.

For Kollu/Horse Gram Rasam :

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Heat Sesame Oil in a pan, lower the flame, splutter Cumin seeds and Peppercorns.
• Saute Garlic cloves along with it.
• Add chopped Tomato, Curry Leaves and cook until it turns soft.
• Finally, add cooked Horse gram into it and mix well along with a dash of Salt.
• Switch off the flame and allow it to cool.
• Grind this into a fine paste.
• Heat Sesame oil in a pan, splutter Mustard seeds, Fenugreek seeds, Dry Red Chillies and Curry Leaves.
• Lower the flame, sprinkle Asafoetida Powder and pour in the Tamarind extract into it.
• Add the ground Paste and give a quick stir.
• Pour in the excess water used to cook Horse gram and mix well.
• Lower the flame and allow it to boil.
• Add Salt to taste and a pinch of Jaggery.
• Garnish Kollu/Horse Gram Rasam with Coriander Leaves.
• Serve Kollu/Horse Gram Rasam hot with Rice.

NOTES :

• Kollu/Horse Gram should be overcooked for this Kollu Rasam Recipe.
• I usually soak & cook Kollu/Horse Gram and prepare Kollu Masiyal & Kollu Rasam.
• Adjust the number of Dry Red Chillies and Peppercorns to suit your spice level.
• Adding Jaggery/Sugar to this Kollu/Horse Gram Rasam is purely optional.