Horse gram or Kollu - ¼ cup

Tamarind paste - 1 tbsp

Salt to taste

Turmeric Powder a pinch

Red chillies - 4 nos

Gram dhal - 1 tsp

Dhaniya - 2 tsp

Pepper - 1 tsp

Jeera - 1 tsp

Methi seeds - ¼ tsp

Khus khus - 1 tsp

Copra - 2 tbsp (or grated coconut)

Hing - ½ tsp

Ghee - 1 tsp

Red chillies - 2

Mustard seeds - 1 tsp

Curry leaves - few

Roast the horsegram in dry pan and soak in the water for 3 to 5 hours. (If you are planning to make it in the next day morning, soak it over night). Pressure cook the horse gram for 5 whistles. Use just one cup of water. Drain the water and keep it aside. (This water is very healthy and you can use it in the soup).

Roast red chillies, gram dhal, dhaniya, pepper, jeera, methi seeds, khus khus, copra and hing in ghee and grind it to a fine paste and add it with 1/4th of the dhal. Mix tamrind paste, haldi, salt and the drained water and bring it to boil. Then add the remaining horsegram and pressure cook it again for another 3 whistles. Temper the soup with mustard seeds, red chillies and curry leaves in 1 tbsp of ghee. This is a thick soup and is very filling.