| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 8.5g | 1.1g | 31g |
| sugars | fibre | protein | salt |
| 7g | 8g | 12g | 0.68g |
Settling down to a bowl of warm, homemade Horse Gram and Vegetable Curry, I find my taste buds embark on a journey to the crossroads of culture that makes up the very essence of my essence. Born and raised on the West Coast, I’ve always been passionate about infusing traditional Indian flavors from my Gujarati roots with the fresh and vibrant produce of California. This dish pays homage to both my cultures simultaneously, showcasing how they can coexist harmoniously in one vessel. It’s something I take great delight in creating for others to experience and savor.
What makes the Horse Gram and Vegetable Curry such a love story on a plate is how it harmoniously blends two distinct culinary styles into one delicious mosaic of flavors. Picture this: I am in my kitchen, cooking with love, imagination, and flavors that reach across continents. From the Californian carrots to the Indian horse gram, every ingredient is a reflection of my journey as a Californian-Gujarati.
Health is Wealth
Of course, beyond the exciting flavors, there is also the fact that this wholesome vegetarian recipe is nutritious to boot. Horse gram, a staple in many South Indian cuisines, is known for being a rich source of protein, iron, and fiber, making it excellent for heart health. In combination with an array of fresh vegetables, this curry is not just scrumptious but also a powerhouse of essential nutrients.
The Perfect All-Rounder
You may find the Horse Gram and Vegetable Curry reminiscent of a classic Vegetable Curry or a comforting Lentil Soup because of the warming spices and the burst of vegetables. It’s perfect as a standalone item or paired with a plate of steaming basmati rice or a side of naan. A generous sprinkle of lemon juice just before serving elevates the flavors, bringing a lively freshness that dances on your tongue.
Whether you are new to exploring the world of fusion cuisine, or even if you are a seasoned food enthusiast, let this Horse Gram and Vegetable Curry be your introduction. In the heart of it all, food is about love and connection. And what better way to expand those connections than by sharing a dish that spans continents, cultures, and cuisines, lovingly prepared from a place of true passion.
What You’ll Need
- 2 cups of horse gram
- 6 cups of water
- 3 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 2 green chilies, chopped
- 1 tablespoon of curry powder
- 1/2 teaspoon of turmeric powder
- 1 large bell pepper, chopped
- 2 large carrots, chopped
- 1 cup of green peas
- 2 cups of chopped spinach
- 1 large tomato, chopped
- 1 bunch of cilantro, chopped
- Salt, to taste
- 2 tablespoons of lemon juice
Method
Step One
Start by rinsing the horse gram thoroughly under running water. Afterwards, place it in a bowl, add 6 cups of water and let it soak overnight.
Step Two
The next day, drain the water from the horse gram. Put it into a large pot, add new water and bring to a boil. Maintain a simmer for about one to two hours or until the horse gram is tender. Most of the water should be absorbed by now.
Step Three
As the horse gram cooks, you can start preparing the curry. Begin by heating up the vegetable oil in a large pan over medium heat. Once hot, add the chopped onion. Sauté until it turns translucent and aromatic. Next, add the minced garlic, ginger and chopped green chilies and mix well.
Step Four
Add the curry powder and turmeric powder to the pan. Stir well to mix them with the other ingredients.
Step Five
Add the chopped bell pepper and carrots to the pan. Continue sautéing until the vegetables start to soften.
Step Six
Add the green peas, chopped spinach, and chopped tomato to the pan and stir well. After the vegetables have cooked for a few minutes, add the cooked horse gram to the pan and mix well.
Step Seven
Lower the heat and let the curry simmer for another 10 to 15 minutes so that all the flavors can harmonize. Add salt to taste.
Step Eight
Just before serving, add the chopped cilantro and lemon juice. Stir well and let it cook for one more minute.
Step Nine
Turn off the heat and let the curry rest for a few minutes before serving. This Horse Gram and Vegetable Curry is best served hot.
