Horse Gram Sambar (Hurali Sambar)
Experience the rich and wholesome flavors hurali sambar with this authentic recipe. Made with sprouted horse gram, a fiber-rich legume, and infused with a coconut-spice masala base, this unique and rustic dish is a true culinary delight. Perfectly paired with plain steamed rice or roti/chapati, this horse gram sambar is a wholesome and satisfying meal that brings the warmth and comfort of homemade cooking to your table.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 6
Calories: 320kcal
Making horse gram sprouts (optional step):
Wash the horse gram thoroughly and soak it in water for 6-8 hours.
Drain the water completely and transfer it to a muslin or cheesecloth. Tie the cloth and place it in a warm and dark spot for 12-18 hours.
The next day, the horse gram will germinate and have sprouted.
This is an optional step and can be skipped. If you are not sprouting them, just soak the horse gram for 5-6 hours before making the sambar.
Making horse gram saaru:
Soak the tamarind in water for 15 minutes. Extract the tamarind juice and discard the fibrous pulp. Set it aside.
Grind together coconut, coriander stem, one small onion, garlic, one small tomato, and sambar powder using ½ cup of water. Set the masala paste aside.
Take a heavy bottom pan or kadhai and add oil. Once it heats, add the mustard seeds.
Once they crackle, add cumin seeds, curry leaves, and hing.
Add one small onion and saute for 3-4 minutes or until they are translucent.
Add sprouted horse gram and saute for 3-4 minutes.
Add the ground masala, moong dal, salt, tamarind extract, and one small tomato.
Add 5 cups water and mix well. Bring to a rolling boil.
Cover and let it cook on medium heat. This can take 40-45 minutes.
Cook until the horse gram is fully cooked. Alternatively, pressure cook for 4 whistles
Turn off the heat and add cilantro. Serve hot with rice or roti.
Horse gram germinates pretty quickly and sprouts within a day. So if you are planning ahead, it is best to sprout them.
Since I use sprouted horse gram, it cooks relatively quickly when compared to unsprouted ones. Adjust the cooking time accordingly.
This dish can be made either by simmering directly in a kadhai or using a pressure cooker. If you cook it in a kadhai, it will take 40-45 minutes. If using a pressure cooker, follow this recipe and cook for 4 whistles.
Calories: 320kcal | Carbohydrates: 46g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 622mg | Potassium: 714mg | Fiber: 20g | Sugar: 6g | Vitamin A: 1689IU | Vitamin C: 81mg | Calcium: 75mg | Iron: 5mg