Karnataka Style Hurali Kalu Saaru (Horse Gram Curry)
Karnataka Style Hurali Kalu Saaru is a flavorful, aromatic curry made using horse gram lentils, also known as Kollu or Kulith. This hearty dish is complemented perfectly with tender potatoes, making it an ideal choice for a wholesome lunch. Popular in the Karnataka region of India, Hurali Kalu Saaru is often served with steamed rice and vegetable side dishes, offering a truly comforting and satisfying meal. The recipe includes two types of ground pastes—onion and tomato—with a medley of spices that infuse the curry with rich depth and flavor. The slow cooking method, using a pressure cooker, ensures that the ingredients meld together beautifully, creating an irresistible aroma that fills the kitchen.
This traditional recipe is diabetic-friendly and provides the necessary nutrients from the horse gram lentils, which are high in protein and fiber. The combination of the lentils, potatoes, and spices makes it both nutritious and filling, without being overly heavy.
Perfect for your family’s lunch, this dish is a must-try for anyone looking to explore the authentic flavors of Karnataka cuisine.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/Kulith) | 1/2 cup (soaked for 2 hours) |
| Potatoes (Aloo) | 2, chopped |
| Salt | To taste |
| Oil | For cooking |
| Turmeric powder (Haldi) | 1 tsp |
| For Onion Paste | |
| Onion | 1, chopped |
| Cloves (Laung) | 2, whole |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Garlic | 4 cloves |
| Ginger | 1-inch piece |
| For Tomato Paste | |
| Tomato | 1, chopped |
| Fresh coconut | 4 tbsp, grated |
| Coriander (Dhania) Leaves | 1 sprig, chopped |
Preparation Time: 130 minutes
Cooking Time: 45 minutes
Instructions
-
Prepare the Ground Pastes:
Begin by making the onion paste. In a blender or food processor, grind the chopped onion, cloves, cinnamon stick, garlic, and ginger into a smooth paste. Set this aside.
Next, clean the mixer and prepare the tomato paste. Grind the chopped tomato and grated coconut into a smooth mixture and set it aside as well. -
Cooking the Curry:
Heat a pressure cooker and add a little oil. Once the oil is hot, add mustard seeds and let them splutter for about 10 seconds. -
Saute the Onion Paste:
Add the prepared onion paste to the pressure cooker and sauté until the raw smell disappears, which should take about 5-7 minutes. -
Add the Tomato Paste:
Stir in the tomato paste, along with turmeric powder and salt. Continue to sauté for another 10 minutes, allowing the flavors to blend together. -
Pressure Cooking:
Add the soaked horse gram and chopped potatoes into the cooker. Pour in approximately 1.5 cups of water and stir well. Close the lid of the pressure cooker and cook for 3 whistles. Once done, allow the pressure to release naturally. -
Finishing Touches:
Once the pressure has been released, open the cooker. Check the consistency of the curry; if it’s too thick, you can add a little more water. Stir well and garnish with fresh chopped coriander leaves. -
Serving:
Serve this hearty and flavorful Karnataka Style Hurali Kalu Saaru with steamed rice for a complete meal. For an extra touch, pair it with Gorikayi Palya (vegetable stir-fry) and Pineapple Gojju (a tangy pineapple chutney) to create a delightful traditional Karnataka lunch.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 8g |
| Carbohydrates | 30g |
| Fiber | 9g |
| Fat | 5g |
| Sodium | 450mg |
| Potassium | 700mg |
This simple yet flavorful Karnataka-style curry offers an excellent way to incorporate nutritious lentils into your meal plan while enjoying the bold flavors of southern Indian cuisine. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and will become a cherished dish in your home.
