Hurli Saaru & Palya - horse gram stew and stir fry

Still trying to fight the viral infection, so I am not posting regularly. Pardon me for that. I hope all you people have learnt a lesson from me and have got your flu shots, if not, what are you waiting for, get your shots now!

This recipe is my grandmother's and it is in the family. So in a way I am letting out a family secret :).
It goes best with Ragi mudde or rice. This was sunday special cooking for my mom. I feel nostalgic remembering those days where Doordarshan was the only channel in India and Sundays had cartoons like Duck Tails, Tailspin and Jungle book. We used to even watch those regional movies which came at 2 PM, just because there was no other channel. Those were such simple days. All we had was one day holiday per week and that was more than enough. Now we have two and still keeps us wanting for more. I belong to that generation which has seen good old days of 90s and this crazy 21st century - at least a bit of it.

Back to this recipe, it is most nutritious food if you are a vegetarian. This provides all those proteins which we lack compared to our meat eating friends. It takes getting used to these pulses though. If it is for the first time you are eating this, make sure it is hot and savor it quickly.

Serves: 2-3

Preparation Time: 35-40 mins + Overnight Soaking + cooking horse gram

Ingredients:

• 1/2 cup horse gram soaked over night
• 2 tbsp red chickpeas dry soaked over night
• 1 tsp rasam powder
• 1 tsp tamarind paste
• 1 tsp jaggery powder
• 2 tsp mustard seeds divided
• 1 tsp chana dal
• 1 tsp urad dal
• 1 green chili chopped
• 1 small onion chopped
• 2 tbsp oil divided
• A pinch of asafetida or hing
• 1 tbsp coriander leaves chopped
• 1 tsp lime juice
• 1 tbsp shredded coconut
• Salt as needed

Method:

• Cook the horse gram and chickpea in pressure cooker with 2 cups water and some salt for 3 whistles. Separate the cooked pulses and water using a sieve. Do not discard the water.
• In a deep sauce pan, add 1 tbsp oil and let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Add the cooked water, if you feel its too concentrated, add more water to get the rasam consistency.
• To this add the rasam powder, jaggery, tamarind paste and some salt. Reduce the flame to medium low and let it boil well. Check for taste. Add some coriander leaves and switch off the flame.
• In a frying pan, add 1 tbsp oil and  let it heat. Once hot add mustard seeds and hing and let it crackle. 
• Then add chana dal and urad dal and fry until golden brown.
• Add the chopped green chili and onion and fry till onions are translucent .
• To this add the cooked horse gram and chickpeas and let it mix well with the tempering and onions.
• Add lime juice and switch off the stove. Garnish with coriander leaves and coconut.