To begin making the Kollu Rasam Recipe, first soak the Kollu (horse gram) for 4 hours or overnight.

Once it is well soaked, add 1/4 cup of  water and cook it in the pressure cooker for  6 whistles. Turn the heat to low and simmer for another 15 minutes and turn of the heat. Allow the pressure to release naturally.

Combine the tomato puree, tamarind water and the cooked kollu/horse gram in a saucepan.

Add in the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder.

Add in the salt to taste and stir well. Place this mixture on high heat and boil it for 5 to 8 minutes until you smell the aromas rising.

Adjust the consistency of the horse gram rasam by adding more water if required.

Check the salt and seasonings at this stage and adjust to taste accordingly.

While the Kollu Rasam is simmering, we will proceed to make the seasoning

Heat ghee in a small pan; add in the mustard seeds and allow it to crackle. Next add in the crushed garlic cloves and stir for a few seconds until you smell the aromas.

Finally add in the curry leaves and turn off the heat and add the seasoning to the horse gram rasam. Transfer the Kollu Rasam into a serving bowl and serve hot.

Serve Kollu Rasam/ Horse gram Rasam along with Steamed Rice and Chena Vazhakkai Erissery and Elai Vadam for a weekday meal.