Horsegram soup is a thin rasam like soup made using the leftover water in which horsegram is cooked.
Horsegram/Kulith/ Hulga is a lesser known / highly ignored pulse. Horsegram has been cultivated in India since centuries but was once considered a poor man’s food. It is now gaining popularity as a superfood.In southern India, horsegram was extensively used since olden times to makes chutneys, soups and curries.
Horsegram is also known as the winter pulse because of its ‘warming’ properties. It is a rich source of protein, calcium and can be used to make numerous dishes ranging from chutney, salads to curries, dosas and so on.
Horsegram soup or Kulith saar is great in winters and wet monsoon as it has the ability to generate heat and energy in the body. It is made using the leftover water in which horsegram is cooked. It can be served on its own as soup or with rice.
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Horsegram
Horsegram is a protein rich lentil cultivated in India since centuries. It is known by different names across India – Kulthi in Hindi, Kudu in Tulu, Hulga in Marathi, Hurule in Kannada, Kollu in Tamil and so on. It is known as miracle pulse owing to the health benefits in offers.
About Horsegram Soup/ Kulith Saar
Horsegram Soup is a healthy and comforting recipe made using the leftover water in which horsegram is cooked. The soup makes for a comforting drink, specially on a cold winter day.
This soup is
- Healthy
- Vegan
- Quick to make
- Comforting winter recipe
List of ingredients to make Horsegram soup
Sprouted horsegram
Tamarind pulp : gives a tangy flavour to the soup
Herbs and spices : cumin seeds, curry leaves, dry red chillies, asafoetida, red chilli powder and garlic
Jaggery : to balance the flavours
Salt
Coriander leaves : for garnishing
How to sprout horsegram
Wash and soak horsegram in water for 15 to 18 hours. After 15 hours, drain water and transfer the horsegram to a strainer.Place the strainer on a bowl such that the size of the bowl is smaller than the strainer. By doing this, part of the strainer is exposed to air and there is proper air circulation. Keep this aside for 18 to 20 hours. After 20 hours, the pulses would have produced tiny white tail like structure/sprouts. You can click here to see horsegram is sprouted.
Step-wise recipe for Horsegram Soup
Soak a marble sized tamarind in 3 to 4 tbsp water and keep aside for 30 minutes. Mash it well and strain it. Keep tamarind pulp aside.
Take 2 cups of sprouted horsegram
Transfer the sprouted horsegram to a pressure cooker. Add water and pressure cook for 4 whistles.
Open the pressure cooker when the steam escapes completely.
Strain and keep the cooked horsegram aside. Cooked horsegram can be used to make curry or salad. The water in which horsegram is cooked will be used to make the soup.
In a mortar and pestle crush the garlic pods. keep aside.
Heat oil in a pan and add cumin seeds, asafoetida (hing), few curry leaves, dry red chillies, crushed garlic and saute till the garlic starts changing its colour.
Add the reserved water. Add tamarind pulp, salt, Kashmiri chilly powder and jaggery. Adding of chilly powder is optional.
Mix well and bring it to a boil and then simmer for few minutes.
Garnish with chopped coriander leaves.
Serve as a soup or with steamed rice.
More Horsegram recipes
Frequently asked questions
Can unsprouted horsegram be used to make this soup?
Yes. Unsprouted horsegram can be used. This soup can be prepared using horsegram that is soaked for few hours/ or even with horsegram that is not soaked. Unsoaked horsegram will take longer time to cook.
Can we add cooked horsegram to the soup
Yes, you can mash some boiled horsegram and add to the soup. Adding mashed horsegram will thicken the soup. If you prefer thin soup, then avoid adding mashed horsegram.
Is there an alternative to tamarind?
Tamarind can be replaced with kokum
Recipe Card
Horsegram Soup | Kulith Saar | Kudu Saaru
Ingredients
- 2 cups of sprouted horsegram
- 3 tbsp tamarind pulp
- 4 cups of water
- 1 tsp oil
- 1 tsp cumin seeds
- a pinch of asafoetida
- few curry leaves
- 4 dry, small round red chillies
- 4 to 5 cloves of garlic, crushed
- a pinch of Kashmiri chilly powder (optional)
- 1 tsp jaggery powder
- salt to taste
Instructions
- In a pressure cooker, add sprouted horsegram, water and salt as per taste. Pressure cook for 4 whistles.
- Open the pressure cooker once the steam has escaped completely. Strain and keep theliquid aside. Â The liquid will be used to make the soup.
- Cooked horsegram can be used for making horsegram curry/salad. Â Â
- Heat oil in a pan.
- Add cumin seeds,a pinch of asafoetida, curry leaves, dry red chillies and crushed garlic. Saute tillt he garlic starts changing its colour.
- Add the strained  liquid , tamarind pulp, Kashmiri chilli powder, salt and jaggery.
- Bring it to a boil and then simmer for 4 to 5 minutes. Take off the heat.
- Serve as a soup or with steamed rice.
Recipe Video
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