Name: Ulava Charu recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 4
Ingredients: 1/2 cup Horse gram lentil, soaked overnight; 1-2 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; pinch of fenugreek seeds; 1 sprig curry leaves; 1 green chili, slit; 1 dry red chili; 1 tsp. garlic paste; 1/2 tsp. cumin powder; 1/2 tsp. pepper powder; 1/4 tsp. turmeric powder; salt to taste; 1 cup tamarind water or to taste; 1/2 tsp. sugar (opt); 1 tsp. coriander leaves to garnish

ABOUT Ulava Charu RECIPE

Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron and is also low in fat and is diabetic friendly. It can be sprouted and made into salads, cutlets with the boiled and mashed dal or into delicious charu / soups. So here is an amazing and healthy soup named Ulavacharu in the local Telugu lingo. It is a traditional Andhra rasam / soup, prepared from the strained liquid after boiling this lentil. It is light on the stomach and is relished either with rice or as a soup. It is good during pregnancy and for the elderly people too.

Ingredients Serving: 4

1/2 cup Horse gram lentil, soaked overnight
1-2 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
pinch of fenugreek seeds
1 sprig curry leaves
1 green chili, slit
1 dry red chili
1 tsp. garlic paste
1/2 tsp. cumin powder
1/2 tsp. pepper powder
1/4 tsp. turmeric powder
salt to taste
1 cup tamarind water or to taste
1/2 tsp. sugar (opt)
1 tsp. coriander leaves to garnish

Instructions

Pressure cook the soaked horse gram in 3 cups water for 10-12 minutes on a low flame after the first whistle. Set aside to cool.
Drain the water and keep aside. Grind 3-4 tbsp. of the boiled Horse gram lentils to a smooth paste. Keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds and fenugreek seeds. After it stops spluttering, add the red chilies, green chilies and curry leaves. Saute for a few seconds.
Add the garlic, cumin powder and pepper powder. Saute for a few seconds more. Then add the stock, salt, tamarind water, sugar and the lentil paste.
Mix well and bring it to a boil. Simmer on a low flame for 15-20 minutes. Garnish with coriander leaves and serve hot in individual bowls.

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