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thick & wholesome horse gram soup garnished with birista and coriander, served with bread
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Horse Gram Soup | Kollu Rasam

This horse gram soup aka Mangalore's kollu rasam, is a hearty, warming soup that makes for the perfect cozy winter evening meal on its own or with some ghee rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snacks & Appetisers, Soups
Cuisine: Indian
Diet: Vegetarian
Servings: 4 portions
Author: Richa

Equipment

Ingredients

  • ½ cup horsegram
  • 6 sambar onions peeled, sub with 1 medium onion
  • 1 tomato quartered
  • 3 garlic cloves peeled
  • 1 teaspoon chopped ginger
  • 1 teaspoon pepper whole
  • 1 teaspoon jeera
  • ¼ cup fresh coriander leaves
  • ¾ teaspoon salt
  • 1 ½ cups water + extra

For tadka

  • 2 teaspoons ghee
  • 2-3 sambar onions sliced
  • 1 sprig curry leaves
  • 4 unpeeled garlic cloves smashed
  • 2 whole red chillies optional

For garnish

  • 1 tablespoon finely chopped coriander leaves
  • 1 teaspoon olive oil

Instructions

  • Soak the horse gram for 8-10 hours or overnight in water.
    ½ cup horsegram
  • After the soaking hours, add drained horse gram, sambar onions, tomatoes, garlic, ginger, pepper, jeera, coriander leaves, salt and water to a pressure cooker.
    6 sambar onions, 1 tomato, 3 garlic cloves, 1 teaspoon chopped ginger, 1 teaspoon pepper, 1 teaspoon jeera, ¼ cup fresh coriander leaves, ¾ teaspoon salt, 1 ½ cups water + extra
  • Pressure cook on high and after the first whistle, cook for 20 more minutes on low heat.
  • Let the pressure release naturally. Horse gram has to be cooked so well that it can be easily mashable. Cool the mixture and blend till smooth.
  • To make tadka, heat ghee in a pot large enough to hold the soup. Add sambar onions, curry leaves, garlic and whole red chillies. Saute for a minute or two till the onions start to brown. Pour the soup over this. Check for seasoning and serve topped with coriander leaves and drops of olive oil.
    2 teaspoons ghee, 2-3 sambar onions, 1 sprig curry leaves, 4 unpeeled garlic cloves, 2 whole red chillies, 1 tablespoon finely chopped coriander leaves, 1 teaspoon olive oil

Video

Notes

  1. It's important to soak the horsegram to make it easily digestible and easier to cook
  2. Cooking in the pressure cooker reduces the time taken to cook horsegram
  3. Using red chillies lends a smokiness to the soup
  4. Sambar onions may be replaced with onions

Nutrition

Calories: 220kcal | Carbohydrates: 40g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 455mg | Potassium: 511mg | Fiber: 10g | Sugar: 12g | Vitamin A: 568IU | Vitamin C: 60mg | Calcium: 118mg | Iron: 2mg