Kulith, also known as ‘Horsegram‘ is a legume commonly used in Indian cuisine. It is called as ‘Superfood’ for its rich nutrients and medicinal properties. This legume can be consumed as sprouted, whole or ground. I have already shared recipe of ‘Kulith Pithi‘ on my blog which I prepared using ground kulith/horsegram. In this post, I’ll be sharing recipe of aamati using sprouted kulith/horsegram. Aamati is recipe from Maharashtra which is slightly sour version of daal. To add sourness tamarind or kokam petals can be used. The sourness of this aamati perfectly compliments with earthy horsegram. Optionally you can also add some jaggery for that slight sweet undertone. This aamati tastes best when served with plain steamed rice.
I have used sprouted kulith for this recipe but can be replaced with just soaked ones. I always prefer to use sprouted legumes since it improves nutrient values of the recipe. For this recipe, we need to make few preparations like overnight soaking of horsegram, then further sprouting them(if liked). Horsegram takes little longer time to cook, so pressure cooker is really helpful for this recipe. Now, Let’s see step by step recipe of ‘aamati’.
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1/2 cup kulith/horsegram
1 small onion
1 medium sized tomato
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tsp kashmiri red chilli powder
1 tsp garam masala
1 tbsp tamarind paste
1-2 green chillies
Water for cooking
Salt as per taste
(This serves 4-5 people)
Wash and soak kulith overnight or at least 8 hours. Take a moist muslin cloth and tie soaked kulith in it. Keep it in a warm place for overnight, this will allow to sprout soaked kulith. If you are staying in a warmer region then it’s easy to sprout legumes while in colder countries ‘sprouting process’ might take some time. Also, there is a slight possibility of ruining legumes if it is tied in a cloth for longer hours. So before starting cooking process, just ensure it has no rotten smell.
I prefer pressure cooker for this recipe as it’s a faster method. Alternately, you can use heavy bottom pan for the recipe.
Turn on the heat and add oil into the cooker. Once oil is hot, add mustard seeds into it. Mustard will start spluttering and then add cumin seeds. Turn the heat to medium and add chopped onions along with asafoetida.
When onions turns translucent, add spice powders like turmeric, kashmiri chilli and garam masala. Mix everything thoroughly until rawness of spices goes off. Next add sprouted kulith along with chopped tomatoes and green chillies into the cooker. Stir everything together and add water into it.
If you are using pressure cooker, then add sufficient water and cook for 4-5 whistles. (Otherwise, add water in a pan and increase heat to high. Let sprouted kulith cook with lid on until it is semi soft. Kulith takes more time to cook than usual and that’s why pressure cooker method is preferred.)
Let the pressure cooker cool down, so it is safe to open the lid. Once lid is open, add tamarind extract into it. A little coriander looks good, if liked.
Switch on the heat and bring to a gentle boil for 7-8 minutes. Water will evaporate and oil will rise to the surface.
Adjust the consistency as required, I like to keep it little runny to enjoy with rice. Our nutritious ‘Kulith Aamati’ is ready. Serve it with steamed rice and some pickle or papad on side, every mouthful is a joy 😍
I hope you would love to try this recipe. If there are any questions or suggestions then do let me know. And incase you liked this recipe, then don’t forget to like and share. Happy Cooking !!