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.
Servings: 6
Calories: 320kcal
Ingredients
- 1½ cups horse gram
- 1 big piece tamarind
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- ½ teaspoon hing
- 1 small onion chopped
- 1 green chili slit
- 1 small tomato chopped
- ¼ cup moong dal yellow lentils
- 1-1½ teaspoon salt adjust as per taste
- 2 tablespoon cilantro
For masala base
- ½ cup coconut fresh or frozen
- ¼ cup cilantro stem
- 2 tablespoon sambar powder (use store-bought or homemade sambar powder)
- 1 small onion roughly chopped
- 1-2 cloves garlic
- 1 small tomato roughly chopped
Instructions
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.
Notes
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.
Nutrition
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