Horse Gram Recipe – Authentic Indian Comfort Food with Coconut

Last Updated on 3 months by Neha Deshmukh

Horse Gram Recipe – Authentic Indian Comfort Food with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple, comforting horse gram dish with coconut. It’s something my nani (grandmother) used to make during the colder months, and honestly, it’s pure nostalgia on a plate. It’s incredibly easy to make, packed with flavour, and surprisingly good for you! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This horse gram recipe is more than just a meal; it’s a little piece of Indian home cooking. It’s quick – ready in under 15 minutes – and requires minimal ingredients. But don’t let the simplicity fool you! The combination of earthy horse gram, fragrant coconut, and a lively tempering is just chef’s kiss. Plus, it’s naturally gluten-free and can easily be made vegan. You’ll love how satisfying and wholesome this dish is.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ½ cup horse gram (about 100g)
• 2 tsp oil
• 1 tsp mustard seeds
• 2 red chillies (broken into pieces)
• ¼ cup grated coconut (about 30g)
• ¼ tsp hing (asafoetida) – a pinch goes a long way!
• 8-10 curry leaves
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec! Horse gram, also known as chana dal in some regions, is a nutritional powerhouse. It’s loaded with protein, fiber, and iron – seriously good stuff!

Historically, horse gram has been a staple in South Indian cuisine, particularly in Karnataka, Tamil Nadu, and Kerala. It’s often used in rasams, stews, and even as a sprouted salad.

Coconut adds a lovely sweetness and texture. I prefer freshly grated coconut, but you can definitely use unsweetened desiccated coconut if that’s what you have on hand. The amount of coconut can be adjusted to your liking – some people love a really coconutty flavour, while others prefer a more subtle hint.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak the horse gram overnight or for at least 5-6 hours. This helps it cook faster and become more digestible.
2. Drain the soaked horse gram and add it to a pressure cooker with about 2 cups of water and a pinch of salt. Pressure cook for 3-4 whistles, or until the horse gram is tender.
3. Once the pressure has released, drain the cooked horse gram, reserving the cooking water – it’s fantastic for making a flavourful rasam!
4. Now for the magic! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
5. Add the broken red chillies, hing, and curry leaves. Sauté for a few seconds until fragrant. Be careful not to burn the hing!
6. Add the cooked horse gram to the pan and mix well. Season with salt to taste.
7. Finally, stir in the grated coconut and remove from heat immediately. The heat will lightly toast the coconut, releasing its aroma.

And that’s it! Seriously, it’s that easy.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture and cooking time.
• Taste as you go and adjust the salt and spice levels to your preference.
• If you don’t have a pressure cooker, you can cook the horse gram in a pot on the stovetop. It will take longer – about 45-60 minutes – and you’ll need to add more water.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Pressure Cooker vs. Pot Cooking: As mentioned, you can cook this on the stovetop if you don’t have a pressure cooker. Just be patient!
• Spice Level Adjustment: If you like things spicy, add an extra red chilli or a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of green chilli paste too.
• Winter/Monsoon Season Adaptation: During the colder months, my family loves to add a small piece of jaggery (gur) to the dish for a touch of sweetness and warmth.

Serving Suggestions

This horse gram dish is wonderful on its own as a light lunch or dinner. It also pairs beautifully with a side of rice, roti, or even a simple yogurt raita. I often serve it with a side of papadums for a satisfying crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s address some common questions:

• Is horse gram difficult to digest? Soaking and pressure cooking horse gram helps make it easier to digest. Starting with small portions is also a good idea.
• How do I know if horse gram is cooked properly? It should be tender and easily mashable with a fork.
• Can I use frozen coconut? Yes, you can! Just thaw it completely before using.
• What are the health benefits of horse gram? Horse gram is rich in protein, fiber, iron, and antioxidants. It’s believed to help with weight management, improve digestion, and boost immunity.
• Can I add other vegetables to this recipe? Absolutely! Spinach, tomatoes, or even a little bit of chopped onion would be delicious additions.

Enjoy this little taste of India! I hope you love it as much as my family does. Let me know in the comments if you try it and how it turns out!