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Showing posts with label horse gram recipe. Show all posts
Showing posts with label horse gram recipe. Show all posts

Thursday, February 5, 2015

Horse gram Sundal

Sundal is a popular roadside snack from South India (mainly Tamil Nadu). Boiled pulses stir fried with simple spices and garnished with fresh coconut, lemon juice and cilantro, it is high in fiber and low in calories.

And quite interestingly there are lots of variations even for such a simple recipe. Some prefer to make it with the sprouted lentils while others prefer to add grated carrots/beetroot/cucumber to it. The regular version has lots of onions (and sometimes even garlic) going into it while the one made on festive days especially 'Ganesh Chaturthi' or 'Vinayaka Chaturthi' is sans these condiments.

Click here for more horse gram recipes !!

Read on for the recipe -

Preparation Time - 20 mins

Ingredients -
  • 1 cup horse gram /kolotho/kollu
  • 1 large onion (chopped into medium sized pieces)
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 tsp urad dal
  • 1 sprig curry leaves
  • 2-3 dry red chili
  • a pinch of asafoetida
  • a pinch of turmeric
  • 2 tsp oil
  • salt to taste
  • freshly grated coconut/ finely chopped cilantro for garnishing

Preparation - Wash and soak the horse gram overnight.

Cook it with 2/3 cup water, a pinch of turmeric and salt to taste in a pressure cooker. Allow for 4-5 whistles. Remove from flame and keep aside till steam escapes.

Open the lid and strain the boiled lentils. Do not throw the water as it can be used for making rasam.

Cooking - Heat oil in a wok. Add the broken red chilis, urad dal, mustard seeds and cumin seeds. Once the urad dal starts turning a little brown, add asafoetida, curry leaves and onion. Fry till onion turns translucent.

Add the boiled lentils and stir fry for 2-3 mins. Adjust the salt if required.

Remove from the wok and garnish with fresh coconut/cilantro. Serve as a healthy afternoon snack .

Note - Add a little lemon juice and finely chopped green chili to add extra zing.  Avoid the onions when making it for Navratri or on any other fasting occasion !!

Tuesday, January 20, 2015

Kolotho Dalma (Coastal Odisha Special)

In Coastal Odisha, if you happen to cook any lentil with vegetables, you end up with a dish that is suffixed with a 'dalma'. So, when I decided to add some veggies to my regular horsegram dal recipe (a western odisha version and my personal favorite), I had to peddle it as 'dalma' to please my husband who is rather fond of this particular category. While there are different versions of the recipe favored by different households, I have used the recipe provided by my mother in law who prefers to ditch the 'ambula' or dried mango / tamarind in favor of an overload of country tomatoes.

It is a very healthy and delicious recipe that provides a good dose of protein and fiber in one go. A word of gentle caution though. Since it is a winter recipe that is used to keep the body warm in the chilly weather, it is best to avoid consuming the lentil frequently during the summer months. However, one can continue to drink the water that is obtained by soaking the lentils overnight as it is perceived to be a cure for kidney and gall bladder stones.

Read on for the recipe -

Preparation Time - 20-25 mins

Ingredients -

  • 2/3 cup kolotho/horse gram (lightly roasted & broken)
  • 1/4 cup baigana/eggplant (cubed)
  • 1/4 cup saru/taro (cut into roundels)
  • 1/4 cup pumpkin (cubed)
  • 1/4 cup green papaya (cubed)
  • 1 drumstick ( cut into 2 inch pieces )
  • 1 small potato (cubed)
  • 2-3 big ripe tomatoes (roughly chopped)
  • 1/2 tsp pancha phutana (mix of fenugreek, cumin, mustard, nigella & fennel seeds)
  • 4-5 garlic flakes
  • 3-4 dry red chilis
  • 5-6 curry leaves
  • 3 tsp rice bran oil
  • 1/3 turmeric
  • salt to taste

Cooking - Wash and cook the kolotho in a pressure cooker with 2 cups water, salt and turmeric. Allow for 2-3 whistles. Remove from flame and allow steam to escape.

Open the lid and add the vegetables (except tomatoes) before closing it once again. Cook for 1 whistle on high flame. Remove from flame and keep aside till steam escapes.

Heat 2 tsp oil in a pan. Add the chopped tomatoes, sprinkle a little salt and cook till they become mushy. Add the tomatoes to the contents of the pressure cooker. Put the cooker back on the flame. Adjust the consistency of the dalma by adding some hot water if required.

Heat the remaining oil in a tempering pan. Add the pancha phutana, broken red chilis and curry leaves. Allow it to splutter before pouring it over the dalma.

Serve hot with some white rice and a light stir fry.

Click here for other recipes with horse gram.

Wednesday, January 14, 2015

Horse gram (Kulith/Kolotho/Kollu) Rasam

Horse gram rasam has become my go-to drink over the past week even surpassing the favorite ginger tea. Yes, it is almost magical on a sore throat and also helps in digestion. Most of us would be aware of the benefits of rasam and horse gram, so combining these two packs a double punch. Even when it comes to taste!!

Read on for the recipe -

Preparation Time - 25-30 mins

Ingredients -

  • a handful of horse gram
  • 1 large tomato
  • 1 lemon sized ball of tamarind
  • pinch of turmeric
  • salt to taste

For the rasam powder -

  • 1 tsp peppercorn
  • 1 tsp coriander seeds
  • 1 1/2 tsp cumin seeds
  • 1 dry red chilli
  • 1 tsp toor dal
  • 1/4 tsp asafoetida

For the tempering -

  • 3-4 garlic flakes
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • dry red chilli
  • 2 sprigs curry leaves
  • 2 pinch asafoetida
  • 2 tsp oil

Preparation - Dry roast all the ingredients for rasam powder. Allow to cool down and then grind into a smooth powder.
Soak the tamarind in 3 cups warm water for 20 mins. Squeeze out all the juice and discard the pulp.
Chop the tomato into small pieces.

Cooking - Soak the horse gram for 1-2 hours. Then cook it for 3-4 whistles in a pressure cooker along with 1 1/2 cups water, turmeric and salt. Keep aside till steam escapes.

Use a hand blender to mash up the cooked dal.

Boil the tamarind water with little turmeric and salt in a saucepan. Allow to boil for 5-6 minutes till the raw taste goes away.

Add the cooked dal along with the tomatoes at this point. Let it boil for 4-5 mins more.

Add the rasam powder dissolved in 1/2 cup water. Simmer for 2 minutes.

Heat oil in a tempering pan. Add broken red chilli, mustard seeds and cumin seeds. Allow to splutter. Add chopped garlic, curry leaves and asafoetida. Fry for 30 seconds.

Pour the tempering over the hot rasam. Simmer for 3 minutes. Switch off flame.

Serve hot as a soup or have it along with plain rice.

Tuesday, November 25, 2014

Kolotha Dal ( the Western Odisha Version )

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 -

  • 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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