Ingredients:
- Horse Gram/ kollu – 1 cup
- Grated coconut – ¼ cup
- Curry leaves – 1 sprig
- gingelly oil – 1 tblsp
- Mustard seeds – ½ tsp
- Cumin seeds – ¼ tsp
- Asafetida – ½ tsp
- Salt – as req
- Sundal podi – 1 tsp
Procedure:
- Soak the kollu for about 6-8 hours and pressure cook it for about 2 whistles.
- In a pan, add a tblsp of gingelly oil. Let the oil get enough hot, add mustard seeds and cumin seeds. Allow it to splutter.
- Then add asafetida and some fresh curry leaves.
- Immediately add the cooked kollu to the mixture, give it a toss and sprinkle some sundal powder and salt to taste.
- Gently toss the sundal, time to add the freshly grated coconuts and turn off the flame.
Note:
Since the horse gram will produce heat to your body, tempering in gingelly oil is highly recommended.
