KOLLU / HORSE GRAM MASIYAL
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| KOLLU / HORSE GRAM MASIYAL |
A regular Kongu Cuisine is a wonder in simplicity. Easy to prepare dishes, with an everlasting and relishing taste to follow, with unique nativity and style of the vast region comprising Kongunadu. The use of local spices, especially the use of local produces like Turmeric, Coconut, Groundnut, Sesame Seeds and extensive use of Lentils & Pulses are specific to the region. Kongu Cuisine is healthy and nutritious with less usage of oil and spices.
Let me contribute this recipe to late Chef Jacob Sahaya Kumar Aruni, who researched Kongunadu’s culinary traditions extensively. I recreated this Kollu Masiyal Recipe from his show Jacob's Kitchen. The freshness of the Dry Roasted Masala powder adds a flavour exquisite to the dish. Have this Kollu/Horse Gram Masiyal & steamed Rice with a hearty drizzle of Sesame Oil or Ghee.
For more Recipes with HORSE GRAM/KOLLU, Click here...
Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Course - Side Dish
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM
Soaking Time - 6-8 Hours
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes
For more Recipes from KONGU CUISINE, Click here...
HOW TO COOK KOLLU / HORSE GRAM MASIYAL
INGREDIENTS :
To Cook Kollu/Horse Gram :
Kollu/Horse Gram - 1/2 Cup
Water - 11/2 - 2 Cups
For Masala Powder :
Coriander Seeds - 1 Tspn
Peppercorns - 1 Tspn
Dry Red Chilli - 1 No.
Curry leaves - 2 Sprigs
For Kollu/Horse Gram Masiyal :
Cooked Horse Grams - 1/2 Cup
Sesame Seed Oil - 2 TspnsShallots - 5-6 Nos.
Garlic - 5-6 Cloves
Tomato - 1 No.
Salt - To Taste
For Tempering :
Mustard Seeds - 1/2 Tspn
Dry Red Chillies - 1-2 Nos.
Curry Leaves - 1 Sprig
Sesame Oil - 1 Tspn.
METHOD :
To Cook Horse Gram/Kollu :
- Clean the Horse Gram/Kollu and wash it thoroughly to remove any debris or dust.
- Soak it with enough water and leave it for at least 6-8 hours/overnight.
- Wash and discard the soaked water.
- Pour 11/2 - 2 Cups of Water for 1/2 a Cup of Horse Gram/Kollu.
- Pressure cook on a high flame for 3-4 Whistles.
- Lower the flame and cook for another 5-6 Whistles.
- Once the lentil is cooked, drain the excess cooking water and leave it aside.
- Reserve the cooked Kollu/Horse Gram and keep it aside.
- Horse Gram should be overcooked for this Kollu Masiyal.
- Drain the excess water from the cooked Kollu/Horse Gram. (Can use it while making Kollu Rasam or any other Rasam).
For Kollu/Horse Gram Masiyal :
- Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until all the ingredients are dry and aromatic
- Allow it to cool. Grind the spices into a fine powder and keep it aside.
- Meanwhile, Heat Sesame Oil in a Pan.
- Saute finely chopped Shallots and Garlic until onions turn translucent.
- Add Tomatoes and saute until it turns soft & cooked.
- Add dry roasted & ground Masala Powder and mix it well.
- Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well.
- Turn off the heat and allow it to cool.
- Gently mash the ingredients with a potato masher/mathu.
- Alternatively, can briefly grind the mixture into a coarse paste in a blender.
For Tempering :
- Heat Sesame Oil in a pan.
- Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
- Pour this mixture into the Kollu/Horse Gram Masiyal.
- Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.
NOTES :
- Horse gram takes a longer time to cook.
- Rinse the Lentils thoroughly to remove any debris or dust from the Horse grams.
- Soak the Horse Gram overnight or at least for 6-8 hours.
- Drain the water used to soak and rinse thoroughly.
- Cook the Horse Gram in a pressure cooker or in a saucepan until it is well cooked.
- Horse Gram should be overcooked for this Kollu Masiyal.
- Do not add too much water used for cooking while mashing the Kollu Masiyal.
- Can use the excess water and some cooked Horse Grams to prepare Kollu Rasam.
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