Ingredients:

1 cup – horse gram
1 Lemon size – Tamarind
8 – dry Red Chillies
2 tsp – Coriander seeds
1 tsp – Cumin seeds
3 cm piece – Cinnamon
1/2 cup – grated Coconut
1 tbsp – Jaggery powder
Salt to taste
2 – Cloves
2 tsp – oil

For Seasoning:

2 tbsp – oil
1 tsp – mustard
A few – Curry leaves
1/2 cup – onion, finely chopped.

Method:

1 Pressure cook horse gram for 40 minutes.
2 When the pressure drops, strain the cooked horse gram and reserve the stock.
3 Soak tamarind in water and extract 1/2 cup of juice.
4 Heat oil in a small frying pan, roast red chillies, coriander, cumin, cinnamon and cloves.
5 Grind them with grated coconut and 3 tbsp of cooked gram to a smooth paste.
6 Mix the gram stock with tamarind juice and ground paste.
7 Add enough water to get the consistency of thin cream.
8 Add salt and jaggery.
9 Heat till it begins to boil.
10 Reduce the heat and simmer for 5 mins and remove from heat.
11 Heat oil for seasoning and splutter mustard, add curry leaves and onion.
12 Fry till onion is golden brown.
13 Add the seasoning to the saaru.
14 Serve.