This nourishing Horse Gram Soup is packed with plant-based protein and fiber, pressure-cooked with vegetables and aromatic spices. A comforting and flavorful Indian soup.
Horse gram is a protein- and fiber-rich legume commonly used in South Indian cooking. It is known as Huruli Kaalu in Kannada, Kollu in Tamil, and Kulith/Kulthi in Hindi. Today I am sharing an easy and delicious pressure cooker horse gram soup.
My mom often sprouts horse gram and uses it in traditional dishes like huruli kaalu saaru (horse gram rasam) and hurali kaalu palya (horse gram stir-fry with fresh coconut).
You can also check out my ragi vegetable soup and drumstick moong soup.
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How to Make Horse Gram Soup
Soak the horse gram: Rinse ¼ cup horse gram and soak it in water for 8 hours or overnight.
Pressure cook: Add the soaked and drained horse gram, ¼ cup diced shallots/sambhar onions (onion), 1 medium tomato,1 small carrot, 2-3 garlic cloves, ½ inch ginger, 1 stalk curry leaves, few coriander stems, ½ teaspoon cumin seeds, ½ teaspoon pepper, and 2 cups water (or vegetable broth), to a pressure cooker.
Pressure cook for 4-5 whistles on medium heat, or until the horse gram is very tender. Let the pressure release naturally.
Instant Pot Pressure Cooker: You can "Pressure cook on High Pressure for 20-25 minutes". Let the pressure release naturally. All steps remain the same.
Blend: Blend the soup mixture until you get a smooth texture.
Simmer: Transfer the blended mixture to a pot or cooker. Add salt to taste and 1 cup of water (to thin the soup), and simmer for 3-4 minutes.
Optionally, prepare a ghee tadka (tempering) with 1 teaspoon homemade ghee, ½ teaspoon cumin seeds, and 1 pinch hing, then pour it over the soup.
Finish: Add a squeeze of lemon juice and 2 tablespoons of coriander leaves (cilantro). Serve warm.
Serve this soup hot as an appetizer or quick meal, or with steamed sona masoori rice.
Tips & Variations
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- You can add vegetables like lauki (bottle gourd) or zucchini while pressure cooking, then blend them into the soup for a smoother texture.
- Sprouted Horse gram can also be used in this soup.
FAQs
For best results, soak the horse gram in water for about 8 hours or overnight before pressure cooking. Since horse gram is quite firm, skipping the soaking step will increase the cooking time.
More Indian Soup Recipes, You May Love
Horse Gram Soup | Kollu Soup
Ingredients
- ¼ cup horse gram
- 1 medium shallot (about ¼ cup diced onions)
- 1 medium tomato roughly diced
- 1 small carrot peeled and diced
- 3 garlic cloves
- ½ inch ginger
- 1 stalk curry leaves optional
- 1-2 tablespoons coriander stems
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 2 cups water (or vegetable broth)
- salt to taste
- 1 cup water (for adjusting the consistency of the soup)
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves
For Ghee Tempering (optional)
- 1 teaspoon ghee
- ½ teaspoon cumin seeds
- 1 big pinch asafetida(hing)
Instructions
- Soak the horse gram: Rinse horse gram and soak it in water for 8 hours or overnight.
- Pressure cook: Add the soaked horse gram, diced shallots (onion), tomato, carrot, garlic cloves, ginger, curry leaves, a few coriander stems, cumin seeds, pepper, and water (or vegetable broth), to a pressure cooker.Pressure cook for 4-5 whistles on medium heat, or until the horse gram is very tender. Let the pressure release naturally.
- Blend: Blend the soup mixture until smooth.
- Simmer: Transfer the blended mixture to a pot or cooker. Add salt to taste and water (to thin the soup), and simmer for 3-4 minutes.Optionally, prepare a ghee tadka (tempering) with ghee, cumin seeds, and hing, then pour it over the soup.
- Finish: Add a squeeze of lemon juice and coriander leaves (cilantro). Serve warm.
Instant Pot Pressure Cooker:
- You can "Pressure cook on High Pressure for 20-25 minutes". Let the pressure release naturally. All steps remain the same.
Nutrition
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