Hurali Saaru
A rustic and flavorful South Indian rasam made from horse gram lentils. This traditional Karnataka dish is earthy, tangy, and spiced to perfection, making it a comforting companion to steamed rice.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Soak Lentils and Tamarind
- b.Rinse the horse gram thoroughly under running water. Soak it in 3-4 cups of water for at least 6 hours or preferably overnight.
- c.In a small bowl, soak the tamarind in 1/2 cup of warm water for about 20 minutes. Squeeze the tamarind to extract a thick pulp, then strain and discard the solids.
- 2
Step 2
- a.Pressure Cook the Horse Gram
- b.Drain the soaking water from the horse gram. Transfer the lentils to a pressure cooker.
- c.Add 4 cups of fresh water and 1/4 tsp of turmeric powder.
- d.Secure the lid and pressure cook on medium heat for 7-8 whistles, or until the lentils are very soft and well-cooked (approx. 20-25 minutes).
- 3
Step 3
- a.Prepare the Saaru Base
- b.Once the pressure has released naturally, open the cooker.
- c.Carefully strain the cooked lentils, collecting the nutrient-rich stock (known as 'kattu') in a separate pot. This stock is the base for the saaru.
- d.Set aside the cooked horse gram lentils to make a side dish like 'Usli' or 'Palya'.
- 4
Step 4
- a.Simmer and Flavor the Saaru
- b.Place the pot with the horse gram stock on the stove over medium heat.
- c.Add the finely chopped tomato, crushed garlic cloves, tamarind extract, jaggery, rasam powder, and salt.
- d.Stir well and bring the mixture to a boil. Reduce the heat and let it simmer for 10-12 minutes, allowing the flavors to meld and the raw taste of the tamarind to cook off.
- 5
Step 5
- a.Prepare the Tempering (Oggarane)
- b.While the saaru simmers, heat ghee in a small tempering pan (tadka pan) over medium heat.
- c.Add the mustard seeds. Once they begin to splutter, add the cumin seeds, broken dry red chillies, and curry leaves.
- d.Sauté for about 30 seconds until the curry leaves are crisp and the spices are fragrant. Add the asafoetida, give it a final stir, and immediately turn off the heat.
- 6
Step 6
- a.Combine and Garnish
- b.Carefully pour the hot tempering into the simmering saaru. It will sizzle.
- c.Stir in the finely chopped coriander leaves.
- d.Let the saaru rest for 5 minutes for the flavors to infuse before serving.
- e.Serve Hurali Saaru hot with steamed rice, a dollop of ghee, and a side of papad or the prepared horse gram usli.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the horse gram overnight is crucial for reducing cooking time and ensuring it becomes tender.
- 2Do not discard the cooked horse gram. It's highly nutritious and can be used to make a delicious stir-fry (usli/palya).
- 3Simmering the saaru for at least 10 minutes is key to developing a deep, rich flavor and cooking out the raw taste of the spices.
- 4For the most authentic flavor, use ghee for tempering, but oil is a perfectly good vegan alternative.
- 5Adjust the amount of tamarind and jaggery to achieve your preferred balance of tangy and sweet flavors.
- 6If the saaru is too thick, add a little hot water to reach the desired consistency. If it's too thin, simmer it for a few more minutes to reduce.
Adapt it for your goals.
Hurali Bassaru
This is a classic two-in-one dish. Use the cooked horse gram lentils to make a 'palya' (dry stir-fry) with onions, coconut, and spices, and serve it alongside the saaru.
With Coconut PasteWith Coconut Paste
For a thicker, slightly creamier saaru, grind a small amount of fresh coconut with a teaspoon of cumin seeds and a green chilli into a fine paste and add it to the saaru during the last 5 minutes of simmering.
No Garlic VersionNo Garlic Version
For a sattvic version, simply omit the garlic. The saaru will still be flavorful from the other spices.
Why this is on our healthy list.
Rich in Protein and Fiber
Horse gram is an excellent source of plant-based protein, essential for muscle repair and growth. Its high dietary fiber content aids digestion and promotes a feeling of fullness.
Aids in Weight Management
The combination of high fiber and protein in horse gram helps in keeping you full for longer, reducing overall calorie intake and supporting weight management goals.
Good Source of Iron
This lentil is a good source of iron, a crucial mineral for forming hemoglobin and preventing iron-deficiency anemia, which can cause fatigue and weakness.
Promotes Digestive Health
The spices used in the tempering, such as asafoetida, cumin, and curry leaves, are traditionally known to stimulate digestion, reduce bloating, and improve gut health.
Frequently asked questions
Hurali Saaru is a traditional South Indian, specifically from Karnataka, thin soup or rasam made from the stock of cooked horse gram (hurali kalu). It's known for its unique earthy flavor, tangy notes from tamarind, and aromatic spices.