Preparation time: 2 days
Cooking time: 30 min
Serves: 4

Main Ingredients: (measuring cup used = 240ml)

1. 1 cup huruli kalu or horse gram
2. A big pinch of turmeric powder
3. Salt as per your taste

Ingredients for gravy or rasam: (measuring cup used = 240ml)

1. 2 - 4 red chilies
2. 2 tsp coriander seeds
3. 1 tsp jeera or cumin seeds
4. 4 - 5 seeds black pepper
5. 1 onion chopped
6. 10 cloves of garlic peeled and chopped
7. 1 tomato chopped
8. 1/2 gooseberry sized tamarind
9. 1/2 tsp jaggery (optional)
10. 1/4 cup grated coconut
11. Salt as per your taste

Ingredients for tempering the gravy or rasam:

1. 1 red chilli
2. 1/2 tsp mustard seeds
3. 5 - 6 curry leaves
4. 2 tsp cooking oil

Ingredients for stir fry:

1. 1 red chilli
2. 1/2 tsp mustard seeds
3. 1 tsp urad dal
4. 1 tsp gram dal or chana dal
5. 5 - 6 curry leaves
6. 1 onion finely chopped
7. 1 - 2 green chili (optional)
8. 2 tbsp grated coconut
9. 2 tbsp finely chopped coriander leaves
10. 2 tsp cooking oil

Instructions for making huruli kalu bassaru:

1. Rinse and soak the horse gram for a day. After soaking rinse and drain the water completely. Thenrest it for another day to make sprouts. Transfer these sprouts into a pressure cooker and cook them until soft by making 3 - 4 whistles.
2. Meantime, in a frying pan add in a tsp of oil and fry red chilies, coriander seeds, cumin seeds and black pepper.
3. Add in chopped onion and garlic. Fry them until raw smell is gone.
4. Next to the same pan add in chopped tomato. Fry them until soft.
5. At the end add in grated coconut and tamarind extract. Fry for a minute and switch off the stove.
6. Once the horse gram is cooked, drain it completely and separate the stock (water from cooked horse gram). Keep it aside.
7. Now to begin with grind the fried ingredients (from previous step) until smooth paste. Next add in 2 heaped tbsp of cooked horse gram and grind it again.
8. Next take this ground paste and the stock (drained water from cooked horse gram) in a container.
9. Add in water as per your desired consistency and adjust the salt level. Also add in tamarind juice. Optionally you can add little jaggery.
10. Bring it to rolling boil and switch off the stove.
11. Temper it with oil, red chili, mustard seeds and curry leaves. Bassaru gravy portion is ready. Let us proceed to the stir fry preparation.
12. Now to prepare curry or stir fry, heat a frying pan and prepare tempering using oil, mustard seeds, urad dal, gram dal, red chili, green chili and curry leaves.
13. Add in chopped onion and fry until soft.
14. Add in cooked horse gram and mix well.
15. Add in turmeric powder and salt.
16. Add in grated coconut and coriander leaves. Mix well and Serve huruli kalu bassaru (gravy) and palya (stir fry) along with rice or ragi mudde. Enjoy the healthy and droolworthy food.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.