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.
