Authentic Horsegram Soup Recipe – Tamil Nadu Style Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Horsegram Soup Recipe – Tamil Nadu Style Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a comforting, flavorful Horsegram Soup, made the traditional Tamil Nadu way. This isn’t just a soup; it’s a hug in a bowl, a taste of home, and a powerhouse of nutrition. I first learned to make this from my paati (grandmother), and it’s been a family favorite ever since. It’s perfect for a cozy night in, or when you’re feeling a little under the weather.

Why You’ll Love This Recipe

This Horsegram Soup is more than just delicious. It’s packed with protein, fiber, and essential nutrients. It’s naturally gluten-free and incredibly satisfying. Plus, the unique blend of spices and the tang of tamarind create a flavor profile that’s both warming and refreshing. You’ll love how easy it is to make, and how good it makes you feel.

Ingredients

Here’s what you’ll need to create this comforting soup:

• ¼ cup horsegram (approximately 100g)
• 1 lime-sized tamarind piece (soaked in ½ cup hot water – about 120ml)
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp black peppercorns
• 6 garlic cloves
• 1 large tomato, minced
• Salt and pepper to taste
• Coriander leaves for garnish
• 1 tsp coconut oil (for tempering)
• ½ tsp mustard seeds (for tempering)
• ½ tsp cumin seeds (for tempering)
• ¼ tsp fenugreek seeds (for tempering)
• 1 tsp urad dal (for tempering)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Horsegram, also known as kulthi dal, is a bit of an unsung hero in the legume world. It’s incredibly nutritious, boasting a high protein and fiber content – fantastic for digestion and overall health.

Traditionally, this soup uses coconut oil, which adds a lovely aroma and subtle sweetness. Don’t be afraid to use it! Tamarind provides a wonderful tanginess that balances the earthy flavors of the horsegram. Using a fresh piece and extracting the pulp yourself really elevates the flavor, but you can find pre-made tamarind paste if you’re short on time. And finally, the spices aren’t just for flavor; they add warmth and have Ayurvedic benefits too (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the horsegram with 2 cups (480ml) of water for 6 whistles. Let the pressure release naturally. Once cooled, drain the horsegram, but don’t discard the cooking liquid – we’ll need that!
2. While the horsegram is cooking, let’s tackle the tamarind. Soak your lime-sized piece in ½ cup (120ml) of hot water. Once softened, squeeze out all the pulp, discarding the solids.
3. Now for the base flavor! Heat 1 tbsp of coconut oil in a pan over medium heat. Add the ½ tsp mustard seeds and let them splutter. Then, add the cumin seeds, black peppercorns, and 6 garlic cloves. Sauté until fragrant – about a minute.
4. Add the minced tomato and cook until it softens, around 5 minutes. Next, take about ¼ cup of the cooked horsegram and cool it slightly. Blend it into a smooth paste – this will give our soup a lovely texture.
5. Time for the tempering! In a separate small pan, heat 1 tsp of coconut oil. Add the ½ tsp mustard seeds and let them splutter. Then, add the ½ tsp cumin seeds, ¼ tsp fenugreek seeds, 1 tsp urad dal, and the curry leaves. Sauté for a few seconds until the dal turns golden brown.
6. Now, combine the tamarind water, reserved horsegram broth, and the blended horsegram paste in a large pot. Season with salt and pepper to taste. Bring to a simmer and let it cook for about 5 minutes.
7. Stir in the remaining horsegram and cook for another 2 minutes. This allows the flavors to meld together beautifully.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip reserving the horsegram cooking liquid! It’s full of flavor and nutrients.
• If you don’t have a pressure cooker, you can boil the horsegram in a pot for about 45-60 minutes, or until tender.
• Taste as you go and adjust the salt and pepper to your liking.

Variations

• For a richer soup: Add a splash of coconut milk at the end. My friend, Priya, swears by this!
• Spicy kick: Add a pinch of red chili powder or a finely chopped green chili to the tempering.
• Vegetable boost: Throw in some chopped spinach or carrots along with the tomato for added nutrients.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of black peppercorns. If you like it hot, add a pinch of cayenne pepper or a finely chopped green chili.

Ayurvedic Adaptations

Horsegram is considered a warming and grounding food in Ayurveda. It’s great for Kapha and Vata doshas, but should be consumed in moderation by Pitta types. The spices used in this soup aid digestion and promote overall well-being.

Festival Adaptations

In Tamil Nadu, this soup is often enjoyed during Pongal and Makar Sankranti, as it’s considered a nourishing and auspicious dish.

Serving Suggestions

This soup is delicious on its own, or served with a side of steamed rice. It’s also wonderful with a piece of crusty bread for dipping.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Horsegram and where does it originate from?

Horsegram is a legume native to India, particularly popular in South Indian cuisine. It’s known for its nutritional benefits and is often used in traditional Ayurvedic medicine.

Can I use dried tamarind pulp instead of soaking a piece?

Yes, you can! Use about 2-3 tablespoons of tamarind paste mixed with ½ cup (120ml) of warm water.

What are the health benefits of Horsegram soup?

Horsegram is packed with protein, fiber, iron, and antioxidants. It aids digestion, helps manage weight, and boosts overall immunity.

Can this soup be made in an Instant Pot?

Absolutely! Pressure cook the horsegram for about 20-25 minutes on high pressure, followed by a natural pressure release.

How can I adjust the consistency of the soup?

If you prefer a thicker soup, blend a larger portion of the cooked horsegram. For a thinner soup, add more of the reserved cooking liquid or water.