This Horsegram soup recipe is made in Indian style “daal” with sprouted horse gram beans. It is a delicious, protein packed, highly nutritious soup that is great to build muscles and bones.
This recipe is highly recommended for young kids, Diabetics, and Heart patients.
What is Horse Gram?
Horse gram is a super nutritious legume with scientific name asMacrotyloma uniflorum. It is known by various regional names as Kulith, Kulthi, Kollu, Ulavalu, or Hurule in different parts of India.
How does Horse Gram taste like and look like?
It is quite hard in texture and hence needs plenty of soaking time before you cook. The plant is fairly robust and resistant to draughts, it also helps to replenish the necessary nutrients in the soil when grown on it, hence increasing the fertility of the soil.
Nutrition Value of Kulith
Horse gram has very high nutritional value, making it much more economical than any other food to fight off nutritional disorders. Due to the ample amount of Flavanoids, Antioxidants, and Polyphenols, and Enzymes it also carries medicinal properties.
It is a rich source of proteins, Calcium, Iron, B Vitamins, and Antioxidants. In fact, Horse Gram has the highest amount of protein compared to any other plant-based source and has the highest amount of Calcium when compared with other legumes.
It is often referred in Ayurvedic texts as a remedy against metabolic disorders, Asthma, Rheumatoid, and also treated as a tonic for the body.
Health Benefits of Kulith Daal
In Ayurveda horse gram is referred to have Astringent and Sweet tastes and Diuretic properties. It pacifies Vata Dosha and Kapha Dosha, hence helping to fight off related disorders such as constipation, piles, allergies, cough, and cold.
- Dissolves kidney and gallstones. In Ayurveda, Kulith is prescribed to be consumed at least once a week for the patients suffering from stones formation.
- Helps lower blood sugar levels and aids in the management of Diabetes.
- Supports fertility, sperm production in men, and also helps to balance the hormones.
- Roasted powder is consumed with curd to cure ulcers.
- Promotes absorption of Calcium in the body, hence stops the formation of the stones/lumps.
- Boosts metabolism and brings back the metabolism on track.
- Lowers down cholesterol levels and also burns fat to energy.
- Supports Immune system by better nutrient absorption, regulating metabolism, and also reducing stress levels.
- Supports weight loss and helps fight fatigue.
- Boosts collagen production, provides with a beautiful and supple skin.
- Prevents dark circles and also reduces stretch marks.
How do you consume Horse Gram beans?
In Orissa, horse gram is also prepared after grinding in a traditional hand-run mill called “Chakki”. This ground version of Kulthi Daal is then roasted and kept in air tight containers.
Typical Odia preparation would have eggplants and plenty of coriander. This preparation is not only super delicious, super nutritious, but also easy on the tummy!
In our current preparation of horse gram soup, we have used the whole version. This version is also known as kulith saar in southern parts of India.
Sprouted Horse Gram Soup – Kulith Saar
- Pressure Cooker
- 1½ cup Raw Horse gram beans
- 4 sprigs Fresh coriander leaves or cilantro leaves To garnish and for their delicious flavour
- 3 Cloves Garlic
- 2 tsp Rock Salt To taste
- 1½ tsp Turmeric Powder
- 2 Medium Tomatoes finely chopped
- 1 Medium Onion finely chopped
- 1½ inch Ginger grated or pounded
- 2 tbsp Ghee Or Pure Cooking Oil
- 1 Pinch Hing – Asafetida
- 1½ tsp Coriander Seeds Powder
- 1½ tsp Mustard Seeds
- 1½ tsp Cumin Seeds
Soaking and Sprouting the Horse gram beans
- Wash and soak the daal (horse gram beans) for 10 hours or overnight. This is essential as horse gram bean is quite hard and needs all the soaking time to soften up and be properly cooked. Also, soaking allows the horse gram to get sprouted, hence it becomes easier to digest.
- Drain the soaking water out of the beans. Now add fresh water to the beans. Add enough water so as to cover the beans by two inches.
Pressure Cooking the Beans
- Add the beans and water in a pressure cooker.
- Add salt and turmeric.
- Close the pressure cooker and let the mixture cook for about 20 mins or for 7-8 whistles to make a soft and smooth soup.
Prepareing the Tempering mix for the soup
- Heat a pan. Add Ghee. Once ghee is a little hot, add the Asafetida, mustard seeds, and cumin seeds.
- Let the seeds splutter and then add onions, garlic, and ginger till they turn golden brown.
- Add Coriander powder and stir for few seconds.
- Add chopped tomato and let it cook for another 5 mins.
- Add the beans soup, mix well, and let the mix cook for another 15 mins or put in the pressure cooker for 5-10 mins.
- Garnish with coriander leaves and serve with chapati, parantha, or rice.
- Enjoy with your meal!
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