Shengole
( A spiced horse gram flour/kulith pasta curry).
Some dishes are not very commonly cooked and so not many people know about them. However, what if such a recipe is a super healthy one? Is it not fair that more people learn about it and start making it in their kitchen? Today I intend to share one such lovely recipe that is made from horse gram flour.
Horse gram flour is high in protein and fiber content and thus, ideally should be a part of one’s diet regularly. It is also called ‘kulith’ ,’kulthi’ , ‘hurali’ or ‘madras gram’ powder. It is called horse gram as it was fed to horses before races.
Shengole is a one-pot Maharashtrian dish, made from horse gram flour, which is relished with lots of clarified butter(ghee). If you are a vegan, you can replace ghee with vegan butter.
Ingredients
1 cup horse gram flour (kulith peeeth)
1/2 tbsp red chili powder
4 tbsp oil
1 tsp mustard seeds (rai)
1/2 tsp asafoetida (hing)
8-10 curry leaves (kadi Patta)
5-6 garlic cloves minced
1/2 cup coriander leaves chopped
5 cups water
salt as per taste
Method
Add red chili powder, salt, some coriander leaves, and little oil to the horse gram flour.
Make a soft dough and rub little oil on it from outside. Let the dough stand for 1-2 minutes.
Rub oil on your palms, take a small dough ball and roll it into a long, thin tube.
Fold it to get a ring, which has a leaf-like shape as shown below -
Repeat the process for the entire dough to make many shengoles. Keep aside.
Heat oil in a pan, add mustard seeds and let them splutter. Add minced garlic, curry leaves, hing and add 5 cups water.
Add red chili powder and salt and boil the solution.
Add the shengoles made earlier slowly to this, and continue heating it on a low flame, till the mixture thickens up a little. Cover and simmer for 45-50 mins.
Add ghee and garnish with coriander leaves.
SHENGOLE ARE READY TO SERVE !!
Notes -
The dough tends to get dry. Brush little water and oil while shaping it.
If the curry is too thin, mix some kulith peeth in water and add this mixture to the curry. Then bring the curry to a boil.
You can make shengole with Jowar flour too. Just add turmeric powder (Haldi) to the jowar flour along with the other ingredients given above, to make the dough. Horse gram flour increases the body heat so is great to consume in winters. For the summer season using jowar flour is beneficial.
Be very gentle while stirring the mixture, as shengoles may break.
Vegans can add vegan butter instead of clarified butter(ghee) before serving.
Shengole
Ingredients
- 1 cup horse gram flour (kulith peeeth)
- 1/2 tbsp red chili powder
- 4 tbsp oil
- 1 tsp mustard seeds (rai)
- 1/2 tsp asafoetida (hing)
- 8-10 curry leaves (kadi Patta)
- 5-6 garlic cloves minced
- 1/2 cup coriander leaves chopped
- 5 cups water
- salt as per taste
Method
- Add red chili powder, salt, some coriander leaves, and little oil to the horse gram flour.
- Make a soft dough and rub little oil on it from outside. Let the dough stand for 1-2 minutes.
- Rub oil on your palms, take a small dough ball, and roll it into a long, thin tube.
- Fold it to get a ring, which has a leaf-like shape.
- Repeat the process for the entire dough to make many shengoles. Keep aside.
- Heat oil in a pan, add mustard seeds and let them splutter. Add minced garlic, curry leaves, hing and add 5 cups water.
- Add red chili powder and salt and boil the solution.
- Add the shengoles made earlier slowly to this, and continue heating it on a low flame, till the mixture thickens up a little. Cover and simmer for 45-50 mins.
- Add ghee and garnish with coriander leaves.
Notes
- The dough tends to get dry. Brush little water and oil while shaping it.
- If the curry is too thin, mix some kulith peeth in water and add this mixture to the curry. Then bring the curry to a boil.
- You can make shengole with Jowar flour too. Just add turmeric powder (Haldi) to the jowar flour along with the other ingredients given above, to make the dough. Horse gram flour increases the body heat so is great to consume in winters. For the summer season using jowar flour is beneficial.
- Be very gentle while stirring the mixture, as shengoles may break.
- Vegans can add vegan butter instead of clarified butter(ghee) before serving.
