A heart warming recipe that is usually made during the winter months, Kolotho or Horsegram dal is one of those dishes that never given their due credit. Perhaps best known for keeping the body warm and driving away the common cold, its equally beneficial properties of regulating blood sugar and reducing/preventing the incidence of kidney/gall bladder stones are hardly known to many folks.
This is the time of the year when the freshly harvested batch of the lentil hits the markets. While most of it is sold whole, sometimes tribal women (especially in Odisha) also sell the roasted & broken version of this dal in the weekly markets (also known as 'haat'). Here is the version that my mom makes and I can never resist myself from having a bowl of the hot dal when it has been freshly tempered -
Preparation Time - 20 mins
Ingredients -
Preparation - Wash and cook the dal with 3 cups water, salt and turmeric in a pressure cooker. It takes 6-7 whistles or about 15 mins on a medium low flame. Keep aside till steam escapes.
Soak the ambula in 1 cup hot water.
Cooking - Heat the oil in a wok. Add the panch phutana and the broken red chilis.
Add the crushed garlic once it gets spluttering. When the garlic starts turning brown, add the finely chopped tomato and cook till mushy.
Pour the dal into the wok. Bring it to a boil. Allow to boil for 2 mins before adding the ambula along with the water in which it had been soaked. Simmer for 5-6 mins.
Remove from flame and serve hot with rice.
Note - This dal will not get completely mushy such that when you allow it to stand for a few minutes, there is a layer of clear liquid which separates out. Once can also add more water while cooking this dal and use only the liquid portion as a soup.
This is the time of the year when the freshly harvested batch of the lentil hits the markets. While most of it is sold whole, sometimes tribal women (especially in Odisha) also sell the roasted & broken version of this dal in the weekly markets (also known as 'haat'). Here is the version that my mom makes and I can never resist myself from having a bowl of the hot dal when it has been freshly tempered -
Preparation Time - 20 mins
Ingredients -
- 1 1/2 cups roasted & broken horsegram
- 1 medium sized tomato
- 1 ambula (or dried mango)
- 2 dry red chili
- 4-5 fat garlic cloves
- 1/3 tsp panch phutana (else one can also use a mix of mustard & nigella seeds)
- 1/2 tsp turmeric
- 2 tsp oil
- salt to taste
Preparation - Wash and cook the dal with 3 cups water, salt and turmeric in a pressure cooker. It takes 6-7 whistles or about 15 mins on a medium low flame. Keep aside till steam escapes.
Soak the ambula in 1 cup hot water.
Cooking - Heat the oil in a wok. Add the panch phutana and the broken red chilis.
Add the crushed garlic once it gets spluttering. When the garlic starts turning brown, add the finely chopped tomato and cook till mushy.
Pour the dal into the wok. Bring it to a boil. Allow to boil for 2 mins before adding the ambula along with the water in which it had been soaked. Simmer for 5-6 mins.
Remove from flame and serve hot with rice.
Note - This dal will not get completely mushy such that when you allow it to stand for a few minutes, there is a layer of clear liquid which separates out. Once can also add more water while cooking this dal and use only the liquid portion as a soup.
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