| • | Rinse and immerse the horse gram overnight in water.
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| • | Boil the lentils over a low fire till soft.
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| • | Strain and separate the lentils into 2 portions, reserve the stock for later use.
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| • | Discard half the lentils and blend the remaining at high speed for about 1 minute.
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| • | Chop the green chillies and onions.
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| • | Combine onions, ginger, coriander Seeds, garlic and cumin seeds together and make a fine paste.
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| • | In a pan, heat oil and add the mustard seeds till they crackle.
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| • | Add the chopped onion, green chillies and the curry leaves to it.
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| • | Fry until the onions are golden brown and then add the paste and cook for another 2 minutes.
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| • | Combine the remaining ingredients with it, mix well.
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| • | Now add the stock and the lentil paste to it and cook over low heat for about 15 minutes.
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| • | Horse Gram Soup is ready to serve. |
