Horse Gram Sundal with Coconut and Mustard
South Indian legume salad combining softened horse gram with aromatic tempering of mustard seeds, red chillies, and curry leaves, finished with fresh grated coconut. A protein-rich, vegetarian side dish traditionally served at festivals and as part of nine-grain sundal offerings.
Ingredients
Instructions
- 1
Wash and soak horse gram overnight or for 5 to 6 hours
- 2
Pressure cook with a little salt for 3 to 4 whistles until soft
- 3
Drain water, reserving it for rasam if desired
- 4
Heat oil in a pan and add mustard seeds
- 5
When seeds sputter, add red chillies, hing, and curry leaves
- 6
Add cooked horse gram and salt, mix well
- 7
Stir in grated coconut and remove from heat
Tips
Reserve the cooking liquid from pressure cooking to prepare horse gram rasam
Add coconut just before serving to preserve texture and aroma
Adjust salt after tasting the cooked gram, as some salt is added during pressure cooking
Good to Know
Refrigerate in an airtight container for up to 3 days. Best consumed within 1 day of preparation.
Horse gram can be soaked overnight. Cook and season up to 1 day ahead; add fresh coconut just before serving.
Serve at room temperature or warm as part of a South Indian meal, often alongside rice and sambar or rasam.
Common Mistakes
Do not skip the soaking step to avoid prolonged cooking time and hard grains
Do not over-cook horse gram to avoid mushy texture
Do not add coconut before removing from heat to preserve its freshness and aroma
Substitutions
similar texture and nutrition