KOLLU/HORSE GRAM SUNDAL

   Sundal is a typical South Indian delicacy & one of the easiest recipes which can be cooked within minutes. Cooked dry Beans, Lentils/Pulses with a note of mild tempering made with Mustard Seeds, Urad Dhal, Curry Leaves, Dry Red Chillies, grated Coconut and a pinch of Asafoetida is a delicacy on its own. Sundal Recipe serves the purpose as a Side Dish for lunch, as a healthy Evening Snack. Some recipes even call for adding Sundal Podi a specific Spice Powder used while making Sundal.

    Sundal is one dish served as a Naivedhyam/Prasadham during Navratri Festival/Vinayaga Chathurthi/Krishna Jayanthi. I still devour the days we go to temple during festivals to get the Sarkkarai Pongal & Sundals. They have a unique taste synonymous to Temples. The smell of fresh flowers, Vibuthi and Camphor all linger into the Prasadhams, making it divine.

    Navratri has begun and one Sundal recipe to commemorate the same. Kollu/Horse Gram Sundal is a nutritious stir fry which can be easily prepared and served during Navratri. Sundal is prepared with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc., Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

    This Sundal Recipe is cooked with Kollu/Horse Gram. I usually soak the Kollu/Horse Gram overnight. Drain the water and then cook the Kollu/Horse Gram in a Pressure cooker until the Kollu/Horse Gram turns soft. The excess water used for cooking Horse Gram can be used to make Kollu Rasam. If you are serving the Sundal recipe as a Naivedhyam/Prasadham, avoid adding Onions.

For more SUNDAL RECIPES, Click here...

 Course - Side Dish

 Spice Level - Moderate

 Difficulty - Easy

 Serve - 3-4

 Author - SM

 Preparation Time - 5 -10 Minutes

 Soaking Time - 8-10 Hours/Overnight

 Cooking Time - 25 - 30 Minutes

For SUNDAL PODI RECIPE, Click here...

HOW TO COOK KOLLU/HORSE GRAM SUNDAL

KOLLU/HORSE GRAM SUNDAL

INGREDIENTS:

To Soak & Cook:

Kollu/Horse Gram - 1/2 Cup

Water - 2 Cups

For detailed recipe on HOW TO COOK BEANS, LENTILS & PULSES, click here...

For Tempering:

Oil - 2 Tbpsn

Mustard Seeds - 1 Tspn

Black Gram Dhal/Urad Dhal - 1 Tspn

Dry Red Chillies - 2 Nos.

Curry Leaves - 2 Sprigs

Asafoetida - a Pinch

Grated Coconut - 2-3 Tbpsn

METHOD:

To Soak & Cook Kollu/Horse Gram:

• Clean, Wash and Soak Kollu/Horse Gram Overnight or for at least 8-10 hours.
• Alternatively can soak the Kollu/Horse Gram in Boiling Water for 3-5 Hours.
• Once soaked, drain the water,
• Add 2 Cups of Water to the Kollu/Horse Gram & Pressure cook.
• Pressure cook on high flame for 2 whistles, reduce the flame & cook for another 4-5 whistles.
• Adjust the cooking time to suit your cooking preference.
• Once cooked drain any excess water from the cooked Kollu/Horse Gram.
• The excess water (used for cooking Horse Gram) can be used while making Kollu Rasam. 

For Kollu/Horse Gram Sundal:

• Heat oil in a Pan.
• Splutter Mustard Seeds, Black Gram Dhal, Dry Red Chillies & Curry Leaves in it.
• Add Asafoetida Powder to the above and give a quick stir.
• Immediately add grated Coconut and fry for a while.
• Add cooked Kollu/Horse Gram along with a dash of salt.
• Cook this on a very low flame for few minutes until all the ingredients are well incorporated.
• Serve Kollu/Horse Gram Sundal hot or cold.
• Can be served as a side dish, evening snack or can be served as a Naivedhyam/Prasadham.

NOTES:

• Do not add salt while cooking the Kollu/Horse Gram.
• Can prepare the same recipe with White Chick Peas, Green Gram Dhal, Moong Dhal, Peanuts, Green Peas, White Cow Peas, Red Beans, Kidney Bean/Rajma, Bengal Gram Dhal, Kollu/Horse gram etc.,
• You can even sprout Chick Peas, Green Gram, Horse Gram, Red Bean, Cow Peas, Peanuts and convert the humble Sundal into a nutritious version.
• Though the basic recipe serves the same, only the soaking & cooking time varies with each bean, lentil & pulse.

 
 
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