Horse Gram Soup
Dive into a hearty bowl of Horse Gram Soup, where this powerhouse legume shines with its rich protein content and fiber goodness! Infused with aromatic spices and a splash of tangy tomatoes, this soup is not just a meal but a warm hug in a bowl. Whip it up easily for a nourishing treat that will leave you feeling satisfied and energized!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- Coriander leaves
- Coriander Stems
- 5 garlic
- 1 tbsp pepper cons (15 ml)
- 7 to 9 Shallots
- 1 medium size tomato
- Water
🫙Pantry Staples(1)
- 1 tsp olive oil (optional) (5 ml)optional
🧂Spices & Seasonings(1)
- Salt
📦Other(2)
- 100g horse gram (3.53 oz)
- 1 tsp jeera (5 ml)
👨🍳 Instructions
- 1
Soak horse gram overnight.
- 2
Take a kadai, preheat on medium flame and add the soaked horse gram.
- 3
Dry roast it for 10 mins on low medium flame.
- 4
Now take a cooker and add all the ingredients.
- 5
Whistle for 7 times on high medium flame.
- 6
Switch off the flame and keep it aside and then open it.
- 7
Strain it and keep the water aside.
- 8
Now, transfer all these ingredients into a plate and let it come to room temperature.
- 9
Transfer all ingredients into a mixer jar.
- 10
Blend it into a nice paste.
- 11
Transfer into a saucepan along with the cooked water.
- 12
Add some salt and mix all on high flame for 2 to 3 minutes.
- 13
Now check the salt and switch off the flame. Enjoy it with olive oil and coriander leaves.
💡 Pro Tips
- ✓Soak horse gram for a full 8-12 hours in water at a 1:3 ratio (bean to water) because the tough seed coat needs extended hydration to break down oligosaccharides and reduce cooking time by nearly 40%.timing1:3 ratio, 8-12 hours
- ✓Dry roast the soaked horse gram on low-medium heat for exactly 8-10 minutes, stirring constantly, since this Maillard-like reaction develops nutty, earthy compounds and reduces surface moisture that would otherwise cause uneven pressure cooking.technique8-10 minutes
- ✓Pressure cook for 7 whistles on high-medium flame (roughly 12-15 minutes total) because horse gram's dense protein-starch matrix requires sustained high pressure (around 15 psi) to gelatinize starches and soften the legume fully.timing7 whistles, ~15 psi
- ✓Always retain the strained cooking liquid rather than discarding it, since it contains up to 30% of the leached water-soluble proteins, B-vitamins, and minerals released during pressure cooking, making it ideal as a nutrient-dense soup base.ingredient30% nutrient retention
- ✓Allow the cooked horse gram to cool to room temperature (around 75°F) before blending or further processing, as blending hot legumes releases excess starch that can make the soup gluey and thick rather than smooth.technique~75°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Horse Gram Soup
Dive into a hearty bowl of Horse Gram Soup, where this powerhouse legume shines with its rich protein content and fiber goodness! Infused with aromatic spices and a splash of tangy tomatoes, this soup is not just a meal but a warm hug in a bowl. Whip it up easily for a nourishing treat that will leave you feeling satisfied and energized!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- Coriander leaves
- Coriander Stems
- 5 garlic
- 1 tbsp pepper cons (15 ml)
- 7 to 9 Shallots
- 1 medium size tomato
- Water
🫙Pantry Staples(1)
- 1 tsp olive oil (optional) (5 ml)optional
🧂Spices & Seasonings(1)
- Salt
📦Other(2)
- 100g horse gram (3.53 oz)
- 1 tsp jeera (5 ml)
👨🍳 Instructions
- 1
Soak horse gram overnight.
- 2
Take a kadai, preheat on medium flame and add the soaked horse gram.
- 3
Dry roast it for 10 mins on low medium flame.
- 4
Now take a cooker and add all the ingredients.
- 5
Whistle for 7 times on high medium flame.
- 6
Switch off the flame and keep it aside and then open it.
- 7
Strain it and keep the water aside.
- 8
Now, transfer all these ingredients into a plate and let it come to room temperature.
- 9
Transfer all ingredients into a mixer jar.
- 10
Blend it into a nice paste.
- 11
Transfer into a saucepan along with the cooked water.
- 12
Add some salt and mix all on high flame for 2 to 3 minutes.
- 13
Now check the salt and switch off the flame. Enjoy it with olive oil and coriander leaves.
💡 Pro Tips
- ✓Soak horse gram for a full 8-12 hours in water at a 1:3 ratio (bean to water) because the tough seed coat needs extended hydration to break down oligosaccharides and reduce cooking time by nearly 40%.timing1:3 ratio, 8-12 hours
- ✓Dry roast the soaked horse gram on low-medium heat for exactly 8-10 minutes, stirring constantly, since this Maillard-like reaction develops nutty, earthy compounds and reduces surface moisture that would otherwise cause uneven pressure cooking.technique8-10 minutes
- ✓Pressure cook for 7 whistles on high-medium flame (roughly 12-15 minutes total) because horse gram's dense protein-starch matrix requires sustained high pressure (around 15 psi) to gelatinize starches and soften the legume fully.timing7 whistles, ~15 psi
- ✓Always retain the strained cooking liquid rather than discarding it, since it contains up to 30% of the leached water-soluble proteins, B-vitamins, and minerals released during pressure cooking, making it ideal as a nutrient-dense soup base.ingredient30% nutrient retention
- ✓Allow the cooked horse gram to cool to room temperature (around 75°F) before blending or further processing, as blending hot legumes releases excess starch that can make the soup gluey and thick rather than smooth.technique~75°F