Kollu or Horse gram in English which I have never heard of until I came to the United States. I believe it is quite common in India but no one knows this lentil in my family or town. I saw this lentil in one of the Indian grocery stores and bought a packet which has been sitting in my cabinet for more than 6 months. I have been searching for kollu recipes to finish off this bag. Finally I saw few recipes and I took them and modified it according to my taste. It was the first time I ever tasted some thing made with Kollu. I have to say I kind of liked taste of Kollu it but wouldn’t say “Oh it was so great…”
This side dish is very easy to make and of course it is Vegan. All together it took only about 20 minutes for me. I used this as a Chutney with Idli. I think it can also be used as a side dish for Dosas.
- ¼ cup kollu
- 1 tablespoon channa dal
- 1 teaspoon urad dal
- 3 tablespoons shredded unsweetened coconut
- 3-4 dried red chilies
- 1 clove garlic
- Tamarind extract
- Salt to taste
- ¾ cup water at room temperature
- For tempering: oil, curry leaves, ¼ teaspoon hing, mustard seeds.
- Dry roast kollu on low flame until a nice aroma emits. Transfer to a dish and let cool to room temperature.
- In the same pan, dry roast chana dhal, urad dhal, garlic, and red chilli together for about 3-4 minutes on low flame. Let cool
- Add all the roasted kollu, roasted dals, garlic, chili to a food processor with water, salt, and tamarind and puree until smooth. It can be slightly granular which will give a nice crunchy taste as well.
- Transfer the chutney to a serving bowl.
- Add a little oil to a skillet and when hot add mustard seeds. Once mustard seeds start spluttering add curry leaves and hing and fry for about 30 seconds. Remove and add to the chutney and mix well.
Note: I have not given the exact amount of tamarind to be used. Tamarind is sold as a ready to use paste (in bottles) or as tamarind pulp in packets. If you are using tamarind paste, you can add it directly to the food processor with other ingredients. If you are using tamarind pulp, you have to add a small amount of pulp to a small bowl and add warm water to soak. Then you have to squeeze it with your finger to extract the juice. So depending on what you use, you may have to adjust the taste while grinding.