Horse Gram Palya

Ingredients

• 1 cup horse gram, soaked for 8-10 hours and drained
• 4 tablespoons oil                 
• 1 teaspoon cumin seeds
• 6-8 black peppercorns
• 3-4 dried red chillies, stemmed
• 6-8 garlic cloves, crushed
• 20-30 curry leaves                
• 2 medium onions, chopped
• 1 medium tomato, chopped
• ¼ cup + 2-3 tablespoons scraped fresh coconut
• ¼ cup + 2-3 tablespoons chopped fresh coriander leaves
• Salt to taste
• A small piece of tamarind
• 1 teaspoon mustard seeds
• 1 tablespoon chopped garlic
• 1 medium onion, sliced
• Steamed rice for serving

Method

1. Put horse gram into a pressure cooker, add 3 cups water, cover and cook on medium heat till the pressure is released 4-5 times.
2. Heat 2 tablespoons oil in a non-stick pan, add cumin seeds and once they start to change the colour, add black peppercorns, dried red chillies, garlic and 10-15 curry leaves, mix and sauté for 1 minute.
3. Add onions, mix and sauté till translucent. Add tomato, mix and cook till pulpy. Reserve some of this masala.
4. Open the lid of the pressure cooker once the pressure reduces completely. Strain the horse gram and reserve water.
5. Add the drained horse gram, 2-3 tablespoons coconut and 2-3 tablespoons coriander leaves and mix well. Add salt and mix well and cook for 1-2 minutes.
6. Put the remaining coconut into a grinder jar, add remaining coriander leaves, ¼ cup horse gram mixture, reserved masala, tamarind and ½ cup water and grind to a fine paste.
7. Heat remaining oil in a non-stick pan, add mustard seeds and once they start to splutter, add remaining curry leaves and garlic, mix and sauté for 30 seconds.
8. Add sliced onion, mix and sauté till translucent. Add the ground paste and sauté till oil separates.
9. Add the reserved stock and salt and boil for 3-4 minutes.
10. Transfer both into two separate serving bowls and serve hot with steamed rice.