This definitely falls under the comfort food category.The recipe has no coconut and is very simple and easy to prepare.I call this soup because all such bean based saru/sarupkari reminds me of my friend Jaysree who use to say this is like soup and can be had just like that.It is called as Humman by Kerala GSBs and the nomenclature keeps changing according to the region.
This recipe can be prepared with just the stock by draining the cooked horsegram and prepare a dry subzi with seasoning it with spices and garnish with coconut.I like it along with horsegram so have used up all the horsegram.
This is a typical village food as in olden days they used to cook it in large earthenware or a utensil in enormous quantities using the firewood method that took hours of cooking which used to give a smoky flavour but that used to be tasting heaven(remember this from my childhood),there the cooked horsegram was used as a feed for cattle and the stock was used for cooking purposes and excess used to be distributed with relatives and friends.I can remember how it used to be in demand.Nobody would deny when they were offered as cooking in this way made the stock thick and could be preserved for couple of days since it was boiled for hours and only those practicing farming and cattle at home would do this and it was definitely precious.
The traditional firewood method is no longer in vogue as farming is very rarely practiced these days.
Salt to taste
Red chillies 4-5
Garlic flakes 10-12(crush lightly with or without peels)
Water 3-4 cups(for pressure cooking)
- By hand picking method clean the horsegram and make sure no tiny stones and sand particles are there.
- Soak for 1 hour,overnight soaking is also preferable as it can reduce pressure cooking time.
- Rinse horsegram and put in a pressure cooker with 3-4 cups of water.
- Cook for 1 whsitle,then lowering flame cook for 20-25 minutes.
- Once the pressure is gone transfer the contents into a soup pot adding salt to taste.
- Bring to boil and meanwhile in a little saucepan heat oil and brown the crushed garlic and also the red chillies that are broken into pieces.
- Pour the prepared seasoning over the boiling saru.
- Boil for another 5 minutes on low flame.
- Best served with rice or can be had like a soup too!!
- For non garlic version just replace garlic with a tsp of mustard seeds and add little asafoetida for flavour either to the seasoning or add in form of extract when it is still boiling.
- Chunks of cooked cucumber may also be added.