Konkani cuisine uses lot of Horse Gram (called as Kulith) in its cooking; there is the ghashi, koddel, chutney, dosa and this saar/upkari. This is a simple dry curry and rasam, delicious and nutritious as well. Horse gram is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic. Since the cooked water is used, there is no wastage or loss of nutrients of any sort. 

Horse gram is an excellent source of iron and molybdenum.  It is considered helpful for people with iron deficiencies, weight loss and maintaining body temperature. It is also recommended for people who have knee pain problems.  

I pretty much follow the same procedure for this as I do while making Chana Saar/ Upkari, Lima Beans Curry or the Black Eyed Bean Saar upkari. I usually make a saar/upkari once a week using either of these beans. The combination goes well with plain rice and a small dollop of ghee.

Ingredients: (Horse gram subzi /Kultha upkari) 

• 1 cup dry Horse Gram/ (soaked overnight) [Hurali/Huralikalu in Kannada, Kulith in konkani]
• ½ cup chopped onion
• 1 tsp Mustard seeds
• 3-4 green chillies
• 3-4 curry leaves
• 1 cup chopped dill leaves (substitute with coriander leaves, palak etc) [shepu bhaji/ Sabbasige sappu]
• ¼ cup shredded coconut
• Salt
• oil 

Ingredients: (Horse Gram Saaru /Kultha Saaru) 

• water available after boiling horse gram
• 1 medium tomato, chopped finely
• 2-3 green chillies, slit into 2
• ½ cup chopped coriander leaves
• 2 Tbsp tamarind paste
• 5-7 garlic cloves, crushed and skin removed
• 1-2 dried red chillies
• 3-4 curry leaves
• Salt
• oil 

Procedure: (Horse Gram upkari/curry) 

• Make sure that the beans are soaked overnight or for about 8-10 hours in enough water. 
• Pressure cook the soaked Horse Gramin sufficient water. This takes a long time to cook, I have to let it cook for 6-8 whistles). Keep aside and let it cool. 
• Take a heavy bottom pan. Add oil and prepare the seasoning with mustard, curry leaves. 
• Add onion, green chillies, salt and sauté until the onions turn transparent. Add the chopped dill and continue to stir. 
• Meanwhile open the pressure cooker and drain the cooked water completely into another vessel (do not throw this water away; this is used for making the rasam/saaru). 
• Add the cooked horse gram to the mixture and stir well. 
• Note: it takes time for the horse gram to get the salt into it. So add salt and keep sprinkling water and mixing. 
• Check for taste. Add more salt, chilli powder, if required. 
• Finally add the coconut and mix again. 

Procedure: (Horse Gram Rasam) 

• In a separate vessel/sauce pan transfer the pressure cooked water from the horse gram. 
• Add finely chopped tomatoes, tamarind paste, slit green chillies and salt to this cooked water. 
• Let this cook on low flame for about 20-25 minutes stirring in between. The liquid will reduce and make it little thick. 
• Meanwhile heat a separate pan (for seasoning) add 2 tsp oil. Add all the crushed garlic and stir until it turns light brown. Add curry leaves and broken red chillies. 
• Add this garlic seasoning to the boil rasam and close the lid. Garnish with coriander leaves.