Authentic Horse Gram Lentil Recipe – South Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Horse Gram Lentil Recipe – South Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and incredibly flavorful horse gram lentil dish. It’s a South Indian staple, and honestly, it’s one of those meals that just feels like home. I first made this for my family after learning it from my aunt, and it’s been a hit ever since. It’s surprisingly easy to make, packed with goodness, and tastes absolutely divine with a steaming plate of rice.

Why You’ll Love This Recipe

This horse gram lentil recipe isn’t just delicious; it’s also incredibly nourishing. Horse gram is a powerhouse of nutrients, and this dish is a fantastic way to incorporate it into your diet. Plus, the aromatic spice blend and the subtle smokiness from the sesame oil create a flavor profile that’s truly unique. It’s a little different from your everyday dal, and that’s what makes it so special!

Ingredients

Here’s what you’ll need to make this amazing horse gram lentil dish:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper
• 1 dried red chilli
• 2 sprigs curry leaves
• 1 teaspoon Indian sesame seed oil (approximately 5ml)
• 1 medium onion, chopped
• 5 cloves garlic
• 1 medium tomato, chopped
• 1 teaspoon salt
• ½ cup cooked horsegram lentil (approximately 120g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Horse Gram: This little lentil is a nutritional superstar! It’s packed with protein, fiber, and iron. Traditionally used in Ayurvedic medicine, it’s especially popular in South India for its warming properties. You can usually find it at Indian grocery stores, or online.
• Sesame Oil: Don’t skip the sesame oil! It’s a cornerstone of South Indian cooking, lending a beautiful nutty aroma and flavor. It really elevates the dish.
• Curry Leaves: Fresh curry leaves are best, if you can get them. They add a wonderful citrusy, slightly pungent flavor that’s so characteristic of South Indian cuisine.
• Spice Blend: The combination of cumin, coriander, pepper, and chilli creates a unique spice blend that perfectly complements the earthy flavor of the horse gram. Feel free to adjust the chilli to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make our spice powder. Dry roast the cumin seeds, coriander seeds, black pepper, dried red chilli, and curry leaves in a pan over medium heat until they become fragrant – about 2-3 minutes. Be careful not to burn them! Let them cool completely, then grind them into a fine powder.
2. Now, let’s cook the horse gram. Pressure cook the horse gram lentils with 3 cups of water for about 15 minutes (that’s roughly 10-12 whistles on a pressure cooker). Once cooked, drain the lentils, but save that water! It’s full of flavor and we’ll use it later.
3. Heat the sesame oil in a pan over medium heat. Add the chopped onions and garlic and sauté until they’re soft and golden brown. Then, add the chopped tomatoes and salt, and cook for another minute or so.
4. Time to add the magic! Mix in the ground masala powder and cook for a minute, stirring constantly. Add the cooked horse gram lentils and about ½ cup of the reserved water.
5. Let everything simmer for a few minutes, allowing the flavors to meld together. Once it’s cooled slightly, coarsely grind the mixture. This gives it a lovely texture.
6. (Optional) For a final touch of flavor, you can temper the dish with a little more sesame oil, a dried red chilli, and a few curry leaves. Pour this over the lentils.

Expert Tips

• Don’t overcrowd the pan when dry roasting the spices. Roast them in batches if necessary.
• Adjust the amount of water based on your preferred consistency. If you like a thicker lentil dish, use less water.
• Grinding the lentils coarsely adds a wonderful texture. Don’t over-grind them into a smooth paste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of dried red chilli. For a spicier kick, add another chilli or a pinch of cayenne pepper.
• Regional Variations: In Tamil Nadu, they often add a small piece of tamarind for a tangy flavor. In Karnataka, you might find it served with a side of yogurt.
• Festival Adaptations: My grandmother used to make this during Makar Sankranti, adding a touch of jaggery for a sweet and savory balance.

Serving Suggestions

This horse gram lentil dish is best served hot with a generous portion of rice. It also pairs well with roti or chapati. A side of papadums and a simple vegetable stir-fry completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

FAQs

Let’s answer some common questions:

• What is Horse Gram and where can I find it? Horse gram (kulthi dal) is a lesser-known lentil, but it’s incredibly nutritious. You can find it at most Indian grocery stores or online retailers.
• Can I use a different type of lentil? While horse gram has a unique flavor, you can substitute it with moong dal (yellow split lentils) or masoor dal (red lentils) in a pinch. The flavor will be different, but still delicious.
• How can I adjust the consistency of the lentil dish? Add more water for a thinner consistency, or cook it for a longer time to thicken it up.
• What is the best way to grind the masala? A spice grinder or a powerful blender works best. If you don’t have one, you can use a mortar and pestle, but it will take more effort.
• Can this be made ahead of time? Absolutely! You can make the entire dish a day or two in advance. The flavors actually develop even more over time.