Kollu Kadaiyal

I have discussed a lot about Kongu cuisine in my previous posts, so I am going straight to the recipe today.Kollu Kadaiyal,a nutritious dish to go with steamed rice.

Kollu is what we better know as 'Horse gram'.It is known by the names - Gahat, Kulath, Kulthi, ulavalu, etc.If you are aware of its other name please share it with us in the comments section.Botanically it is known by the name- Macrotyloma uniflorum.

 This is a much ignored lentil but it possesses immense health benefits.Many still associate it to cattle feed without knowing its properties.

It is said that cooking,soaking and then cooking,roasting ,germination increase the nutritive value of this lentil.The recipes that are usually prepared are Kollu paruppu podi [Spice mix],kollu rasam[a kind of soup / side dish with steamed rice],kollu saaru[juice],kollu chutney,sundal,sambar.

I have here today a recipe that is from the cook in MIL's place.A very easy one and yet you are bound to be surrounded by the wonderful health benefits.Kadaiyal can be translated as mashing so this dish does not have whole lentils,but are lightly mashed to give a creamy texture to the dish.

Pressure cook 
1 cup horse gram with 2 tomatoes[halved] and 1/4 a teaspoon of castor oil and 2 cups[or more] water for 20 minutes or till done.

Castor oil helps the dhal cook faster.In case you don't have castor oil soak it for an hour and then pressure cook.Also only 1/4 tsp of castor oil should be used and not more than that coz adding more oil tends to turn the dish bitter.

Once cooked and while still hot,mash lightly with a ladle[in the water in which it is cooked].It should not become a paste,just in between.Keep aside.

Heat oil in a pan and add 
1 teaspoon cumin seeds and 1 teaspoon  coriander seeds[slightly crushed]

When the cumin crackles add
chopped onion[1 number],chopped garlic[3 cloves],a few curry leaves,4 green chillies,slit 
and saute till the onion is translucent.

Add the lightly mashed dhal and water to get the desired consistency
2 tablespoons of tamarind extract,salt to taste.

The quantity of tamarind depends on your taste.I like my dish a little tangy.Adjust to your taste.Also the dish should not be too water but thicker than sambar.Use the dhal along with the water used to pressure cook it and add more only if required.

Mix well ,let it simmer for 5 minutes and serve with steamed rice.

This dish is off to Siri who is currently hosting My Legume Love Affair #25,an event conceptualized by Susan.

Want some more goodies from the Kongu Cuisine?Check these out...

Arisi Paruppu sadham - A delicious one pot meal of rice and lentils.

Pachai Payaru Kadaiyal- A dish similar to the above using green gram/whole moong to go with steamed rice.

Urulaikkizhangu Curry - Spicy potato curry.

More - A refreshing beverage from yogurt,better known as buttermilk!

Ell Urundai -A quick and easy dessert from sesame seeds.

Bon Appetit...


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