Hurali Kalu Saaru (Horse Gram Curry) made south Indian style! Two delicious ways of eating horse gram 🙂
Horse gram was a legume that back home in Delhi we used to eat in winters and that too very rarely. Somehow dad never liked it too much and mum thought it too much of a trouble to make something for him plus this. So when I moved to Bangalore, some years ago, I was kind of re-introduced to horse gram in form of a thick horse gram pappu. Also,horse gram rasam that my mother in law makes so well. Then, sometime, last year I was introduced to Hurali Kalu Saaru (horse gram curry) two ways, a dry sabji and a curry made together and ate with jowar roti and rice.
The sabji with the roti and the curry with the rice. I found this very interesting and amusing and would wonder why not make it like one curry. But the first time I tasted both, I realised why they did so. They both taste so good and so distinct that it is unbelievable. Also, while making that dry sabji, it would be so criminal to throw that nutritious water away.
So make this and enjoy a wholesome meal with roti and rice. Its healthy and nutritious. Perfect for an afternoon meal.
It is amazing how we have such awesome traditional recipes using ingredients which are not considered mainstream. Like horse gram or even millet. Of course, we all have had some ragi porridge while growing up, but honestly, millet are such a great option to grains. In fact, we have started having millet in our house instead of rice occasionally, and if you get used to the taste, it is pretty much similar to eating rice. Just as you would eat rice with some dal or sambhar, you can do that with millet.
Anyway, I digress. Coming back to the recipe of this fantastic horse gram made in two ways!