Horse Gram Curry Recipe

Ingredients

• 1 cup horse gram
• 6 shallots/small onions
• 1 cup grated coconut
• 6 garlic cloves
• 2 green chilies
• 1½ tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 2 tbsp coconut oil
• ½ tsp peppercorns
• 1 tsp mustard seeds
• 4 red chilies
• 3 sprigs of curry leaves
• Salt to taste
• Water as needed

Instructions

1. Dry Roast Horse Gram:

   • Heat a thick-bottomed pan over medium flame.
   • Add 1 cup of horse gram and stir continuously, dry roasting for 3-4 minutes.
   • Turn off the flame and transfer the roasted horse gram into a bowl.

2. Wash and Soak:

   • Wash the horse gram 3-4 times to remove stones and dirt.
   • Soak it in water for 5 hours.

3. Pressure Cook Horse Gram:

   • Transfer the soaked horse gram into a pressure cooker.
   • Add enough water to cover the horse gram.
   • Add 1 tsp of red chili powder, ½ tsp of turmeric powder, a few curry leaves, and a little salt.
   • Close the lid and pressure cook over medium flame for 5 whistles.

4. Prepare Coconut Paste:

   • In a blender, add 1 cup grated coconut, 2 green chilies, 6 shallots, 5 garlic cloves, 1 sprig of curry leaves, ½ tsp peppercorns, 1 tsp cumin seeds, and ½ tsp turmeric powder.
   • Add a little water and coarse grind the mixture. Set aside.

5. Cook Coconut Paste:

   • Heat 1 tbsp coconut oil in a thick-bottomed pan over medium flame.
   • Add the coconut paste and sauté until the raw smell of garlic disappears.

6. Blend Horse Gram:

   • Once the pressure cooker cools down, open it and allow it to cool slightly.
   • Take 2 ladles of the boiled horse gram along with some gravy and blend until smooth.
   • Add the blended mixture back into the pressure cooker and mix well.

7. Combine and Boil:

   • Add the remaining boiled horse gram into the pan with the coconut paste.
   • Add a little more water if needed and mix well.
   • Boil the mixture for 2 minutes.
   • Check and adjust salt as required.
   • Turn off the flame.

8. Prepare Tempering:

   • Heat 1 tbsp coconut oil in a thick-bottomed pan over medium flame.
   • Add 1 tsp mustard seeds and let them splutter.
   • Add ½ cup finely chopped shallots and sauté until translucent.
   • Add 4 chopped red chilies and 2 sprigs of curry leaves. Sauté briefly and turn off the flame.
   • Add ½ tsp red chili powder and mix well.

9. Final Steps:

   • Add the tempering mixture to the horse gram curry and mix well.

10. Serve:

    • Your horse gram curry is now ready. It goes well with rice. Enjoy!

### Ingredients

- 250g chicken

- 1 large onion, sliced

- 3 cloves of garlic, minced

- 3 green chili pods, sliced

- 1 large tomato, chopped

- 1 tablespoon sugar

- A little bit of ginger, minced

- Curry leaves

- 1 tablespoon chili powder

- 1 tablespoon chili flakes

- 1 tablespoon pepper powder

- A few fenugreek seeds (uluhal)

- A little turmeric

- Salt to taste

### Instructions

1. **Preparation**:

    - Wash the chicken thoroughly and set it aside.

    - Boil water in a pot and add the chicken to it. Let it boil for a few minutes, then remove and drain the water.

2. **Frying the Chicken**:

    - In a heavy-bottomed pan, heat oil and fry the chicken until golden brown. Set aside.

3. **Cooking the Onion Mixture**:

    - In a separate pan, heat 2 tablespoons of oil.

    - Add sliced onions and fry until they turn golden brown.

4. **Adding Spices**:

    - Reduce the heat and add minced garlic, ginger, green chilies, and curry leaves. Fry for a few minutes.

    - Add fenugreek seeds, chili powder, chili flakes, pepper powder, and turmeric. Mix well.

5. **Combining Ingredients**:

    - Add the fried chicken pieces to the pan and mix well with the spices.

    - Add the chopped tomato and sprinkle with sugar. Mix everything well.

    - Add salt to taste.

6. **Simmering**:

    - Cover the pan and let it cook on low heat for about 10-15 minutes, allowing the flavors to meld together.

7. **Finishing**:

    - Turn off the heat and let the dish rest for a few minutes before serving.

Enjoy your Chicken Devil!