Authentic Kollu Recipe- Horse Gram with Coconut & Spice Powder

Last Updated on 4 months by Neha Deshmukh

Authentic Kollu Recipe – Horse Gram with Coconut & Spice Powder

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and incredibly flavorful Kollu (Horse Gram) dish. This isn’t just any recipe; it’s a taste of home, a dish my grandmother used to make, and one that always brings back warm memories. It’s surprisingly easy to make, packed with goodness, and perfect for a cozy weeknight meal.

Why You’ll Love This Recipe

This Kollu recipe is more than just delicious. It’s a nutritional powerhouse! Horse gram is an ancient superfood, and this preparation makes it incredibly palatable. The combination of spices, coconut, and the slight earthiness of the horse gram is just chef’s kiss. Plus, it’s a relatively quick dish to put together, making it ideal when you’re craving something healthy and satisfying without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this amazing Kollu dish:

• 1 cup Kollu (Horse gram)
• 3 tablespoons Grated coconut
• 2 tablespoons Coriander leaves, chopped
• Salt to taste
• 1 teaspoon Chana dal (Split chickpeas)
• 1 teaspoon Urad dal (Split black lentils)
• 1 teaspoon Coriander seeds
• 4 Red chillies (adjust to your spice preference)
• 2 teaspoons Oil
• ?? teaspoon Mustard seeds
• 1 sprig Curry leaves
• 1 pinch Asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! Horse gram, or kollu, is a real gem. It’s incredibly rich in protein, iron, and fiber – a fantastic addition to any diet. Traditionally, it’s been used in Ayurvedic medicine for ages.

You’ll find kollu used quite a bit in South Indian cuisine, especially in Tamil Nadu and Karnataka. It’s often made into soups, stews, or, like today, a flavorful side dish.

Don’t skimp on the fresh spices! Roasting and grinding them yourself makes a huge difference in the aroma and flavor. And that little pinch of asafoetida? It adds a unique savory depth that you won’t get anywhere else. It also aids digestion, which is helpful with horse gram.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the horse gram overnight. This is crucial for softening it and making it easier to cook.
2. Drain the soaked horse gram and add it to a pressure cooker with fresh water and salt. Pressure cook for 3-4 whistles, or until tender.
3. While the horse gram is cooking, let’s make the spice powder. Heat a little oil in a pan and dry roast the chana dal, urad dal, coriander seeds, and red chillies until they turn golden brown. Be careful not to burn them!
4. Let the roasted spices cool completely, then grind them into a fine powder.
5. Now, heat the remaining oil in a pan. Add the mustard seeds and let them splutter. Then, add the urad dal, curry leaves, and asafoetida. Sauté for a few seconds until fragrant.
6. Add the cooked horse gram to the pan and sauté for about 2 minutes.
7. Mix in the ground spice powder and stir well to combine.
8. Finally, stir in the grated coconut and coriander leaves. Cook for another minute, and that’s it! Serve warm.

Expert Tips

Want to make this Kollu recipe even better? Here are a few tips I’ve learned over the years:

• Perfectly Cooked Horse Gram: Make sure the horse gram is completely tender after pressure cooking. If it’s still hard, add a little more water and cook for another whistle.
• Consistency is Key: Adjust the amount of water you use during pressure cooking to achieve your desired consistency. Some people like it a little soupy, while others prefer it drier.
• Spice it Up (or Down): Feel free to adjust the number of red chillies to control the spice level.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat.
• Spice Level Adjustment:
  • Mild: Reduce the red chillies to 2 or even 1.
  • Medium: Stick with the 4 red chillies as listed.
  • Hot: Add an extra 1-2 red chillies, or a pinch of cayenne pepper.
• Regional Variations:
  • Tamil Nadu: My aunt adds a small piece of jaggery (gur) for a touch of sweetness.
  • Karnataka: They sometimes add a squeeze of lemon juice at the end for a tangy flavor.
  • Kerala: A sprinkle of black pepper is common in Kerala-style Kollu dishes.
• Festival Adaptations: This dish is often made during Pongal and Makar Sankranti as part of the festive spread.
• My Family’s Twist: My kids love it when I add a handful of chopped tomatoes along with the horse gram while sautéing!

Serving Suggestions

Kollu is fantastic on its own, but it also pairs beautifully with:

• A side of rice
• Roti or chapati
• A dollop of yogurt (especially cooling on a hot day!)
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s address some common questions:

• Is horse gram difficult to digest? It can be for some people. Soaking it overnight and cooking it thoroughly helps. Adding a pinch of asafoetida also aids digestion.
• How do I know when the horse gram is cooked properly? It should be soft and easily mashable with a spoon.
• Can I use pre-ground spice powder instead of making my own? You can, but the flavor won’t be as vibrant. If you’re short on time, it’s a decent substitute.
• What are the health benefits of including horse gram in my diet? It’s packed with protein, fiber, iron, and antioxidants. It’s great for weight management, controlling blood sugar, and improving digestion.
• Can this recipe be made in an Instant Pot? Absolutely! Use the same soaking and cooking times as the pressure cooker method.
• What is a good substitute for asafoetida/hing? If you can’t find asafoetida, you can try a pinch of garlic powder, but it won’t have the same unique flavor.

Enjoy this authentic Kollu recipe! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!