Spicy Horsegram Curry

1Preparation 1. Soak the horsegram (2 cups) overnight or for at least 8 hours. Drain and rinse before cooking.

2Cooking the Horsegram (2 cups) 2. In a pressure cooker, add the soaked horsegram (2 cups), onion (1), tomatoes (2), green chili, (1) ginger-garlic paste (1 tablespoon), turmeric powder (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), red chili powder (½ teaspoon), and salt. Add enough water to cover the ingredients. Pressure cook for 6-7 whistles or until the horsegram (2 cups) is cooked through.

3Tempering 3. Heat oil (2 tablespoons) in a pan. Add mustard seeds (1 teaspoon) and let them splutter. Add cumin seeds (1 teaspoon) and asafoetida (½ teaspoon). Stir in curry leaves for an aromatic tempering.

4Pour the tempering over the cooked horsegram (2 cups) curry and mix well.

5Garnish and Serve 5. Garnish with fresh cilantro and serve hot with rice or roti. Enjoy the spicy and nutritious horsegram (2 cups) curry!