Kollu Thogayal Recipe (Horsegram Chutney)

A typical 'Elai Sapadu' in Tamil Nadu often consists of a thick chutney-like side dish known as thogayal, usually made of roasted and ground lentils along with coconut. Kollu or horse gram is a healthy legume that finds several uses in a South Indian kitchen. This horse gram chutney/ kollu thogayal has a nutty flavour and delicious aroma.  Course : Side Dish Ingridients : 3 Horse Gram Dal (Kollu/ Kulith) 1 tablespoon Chana dal (Bengal Gram Dal) 1 tablespoon White Urad Dal (Split) 1/4 cup Fresh coconut , grated 2 Dry Red Chilli 1 teaspoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 sprig Curry leaves Asafoetida (hing) , a pinch Turmeric powder (Haldi) , a pinch Salt , to taste Water , as required Instructions To begin making the Kollu Thogayal recipe, firstly heat oil in a heavy bottomed pan/kadhai. Add mustard seeds.Once the mustard splutters add asafoetida, curry leaves, dry red chilli [broken in half], chana dal and urad dal. Stir well and keep the heat on low.Once the dals are roasted, add a pinch of turmeric powder and the horsegram. Fry until it gives a lovely nutty aroma [keep the heat on low to avoid burning the lentils]Turn off the heat and stir in the freshly grated coconut. Once cooled, grind into a thick 'paste' with a very little water. Add salt to taste and give it a final churn in the mixer. It is ready to be served.Serve Kollu Thogayal along with Homemade Soft Idlis or Ghee Roast Dosa and Filter Coffee for your morning breakfast.