INGREDIENTS
Horse gram lentil /Kollu - 1 cup (dried lentil)
Onion - 1 large (finely chopped)
Tomatoes - 3 large (finely chopped)
Green chilies - 3 or to taste finely chopped
Ginger - ½ inch piece grated/ finely chopped
Cumin seeds / jeera - 1 tsp
Asafetida / hing - ¼ tsp
Turmeric powder - ½ tsp
Red chili powder - 2 tsp or to taste
Dhania-Jeera powder / Coriander Cumin powder - 1 tsp
Garam masala - 1 tsp
Butter / oil - 2 tbsp
salt - to taste
Coriander leaves finely chopped - 2 tbsp
METHOD
Wash the horse gram lentil well and soak it overnight. The horse gram lentil takes longer to cook and hence it is important to soak it for about 8 hours.
Drain the soaking water and add fresh water to the lentils. Add enough water to immerse the lentils completely. Add salt needed for the lentils and cook it in pressure cooker for 5 to 6 whistles. The lentils would not be completely mush after they are cooked, but should be soft enough to easily smash them between your fingers.
Do not drain the cooking water as it has all the health benefits of the lentil. We will use it with the cooking water in the gravy.
In a pan, heat the butter / oil and add the cumin seeds. Let the seeds splutter and then add the chopped onions.
Saute the onions for 3 to 4 minutes until they are soft and translucent. Add the green chilies and grated ginger and fry for about 30 seconds.
Add the red chili powder, turmeric powder, dhania jeera powder, garam masala and just enough salt needed for the masala paste. We already cooked the lentil with salt and hence be very careful when you add the salt.Add half of the chopped coriander leaves when the gravy is boiling.
Mix well and then add the chopped tomatoes. Cook in medium heat until the tomatoes are cooked and mushy.
Add the cooked horse gram along with the water and mix well. Adjust the consistency by adding more water if needed.
Let the Kollu gravy simmer for about 10 minutes for the flavors to combine. Garnish with coriander leaves and serve hot with roti or rice.
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