kollu sundal/horse gram kulthi sundal

When we go to Thirupathi temple after the dharshan there is a que for getting prasadam!my father use to take us(when I was a kid) regularly at least once in six months!I usually pray for my favorite prasadam (ladoo,pongal,sundal) and when I get the exact one that I wanted I feel very excited and self-satisfied.But I cannot express the exact feeling that I get each time.. I think most of you would have experienced the same and ever since my childhood days it continues to be the same till now.This kollu sundal is the easy to do healthy neyvethyam(prasadam) for navarathri.The horse gram has to be soaked overnight and in the morning you will pressure cook and do the seasoning and that’s it you are ready to go..it is as simple as that…

kollu sundal/horse gram kulthi sundal

 INGREDIENTS:

Horse gram dhal/kollu(soaked overnight) – 1 cup(boiled with salt)
Dry red chillies – 1-2
Mustard seeds – 1tsp
Bengal gram – 1 tsp
Urad dhal – 1tsp
Coconut scrapped – 3-4 tbsp
asafoetida – a pinch
oil as needed
few curry leaves

METHOD:

BOIL KOLLU

LIKE THIS

MAKE MUSTARD SPLUTTER ADD URAD AND BENGAL GRAM

CURRY LEAVES,ASAFOETIDA AND CHILLIE

ADD THE BOILED GRAM

WHEN NICE AND DRY ADD COCONUT SCRAPPING

1.First soak the kollu overnight and cook it with salt needed.
2.Keep ready with water strained.
3.Now keep a kadai add some oil mustard and when it crackles add urad,red chillies,curry leaves and bengal gram.
4.Add a pinch of asafoetida.
5.When it is golden add the kollu and saute for five minutes .
6.When it is dry switch off and add coconut.

kollu sundal/horse gram kulthi sundal

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Total Time 25 minutes mins

Ingredients

  

• Horse gram dhal/kollu soaked overnight - 1 cup(boiled with salt)
• Dry red chillies - 1-2
• Mustard seeds - 1tsp
• Bengal gram - 1 tsp
• Urad dhal - 1tsp
• Coconut scrapped - 3-4 tbsp
• Asfoetida - a pinch
• oil as needed
• few curry leaves

Instructions

 

• First soak the kollu overnight and cook it with salt needed.
• Keep ready with water strained.
• Now keep a kadai add some oil mustard and when it crackles add urad,red chillies,curry leaves and bengal gram.
• Add a pinch of asafoetida.
• When it is golden add the kollu and saute for five minutes .
• When it is dry switch off and add coconut.
  

Notes

Adding asfoetida is optional.
I have added salt while boiling and not during tadka (can do either way).