Muthira Varutharacha Curry (Horsegram Dal)

Horsegram is widely used in Kerala. I was pleasantly surprised to discover that even in Uttarakhand, it is a popular dal. I have tried some recipes from Uttarakhand using horsegram – and they turned out delicious. This recipe, however, is a traditional dish from Kerala.
It is difficult, if not impossible, to find horsegram with organic suppliers – as it’s use is restricted to small regions of the country. So I have to perforce pick up the non-organic variety. However, this dal is so tasty that I make this compromise willingly.
Horsegram boasts of several health benefits, including weight loss and heart health. Packed with proteins, this legume also contains essential vitamins and minerals, including iron, phosphorous and vitamin C. It has a unique taste and can be sprouted, boiled or fried. Whichever way it is prepared, it tastes delicious!

Muthira Varutharacha Curry

3/4 cup horsegram (kulthi, kollu), rinsed and dried
3 green chilis, slit
1/2 tsp turmeric powderr (haldi, manjal podi)
1/4 cup grated coconut
1/2 tsp mustard seeds (sarson, kadugu)
1/4 tsp cumin seeds (sabut jeera, jeeragam)
2 dried red chilis
1 sprig curry leaves
Salt to taste
Heat a wok and roast the horsegram on medium flame till it turn brown
Remove to a plate and cool
Transfer to a blender and powder
Rinse the powdered horsegram and drain the water
Transfer to a pressure cooker
Add salt, green chilis, turmeric powder and 3 cups water
Cook up to 6 whistles
Let the steam release naturally and open the lid
Set aside
Heat a wok and add mustard and cumin seeds
When they begin to splutter, add the red chilis and roast for a few seconds
Add curry leaves
Add the powdered horsegram and grated coconut
Cook for about 10 minutes and remove from flame
Serve hot with steamed red/brown rice or Indian flat breads

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