Kollu Thogayal Recipe (Horsegram Chutney)

Name: Kollu Thogayal Recipe (Horsegram Chutney)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 3 pieces Horse Gram (3 Horse Gram Dal (Kollu/ Kulith)); 1 tbsp Chana Dal (1 tablespoon Chana dal (Bengal Gram Dal)); 1 tbsp White Urad Dal (1 tablespoon White Urad Dal (Split)); ¼ cup Coconut (1/4 cup Fresh coconut grated); 2 pieces Red Chili (2 Dry Red Chilli); 1 tsp Vegetable Oil (1 teaspoon Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 0 pieces Asafoetida (Asafoetida (hing) a pinch); 0 pieces Ground Turmeric (Turmeric powder (Haldi) a pinch); 0 pieces Table Salt (Salt to taste); 0 pieces Water (Water as required)

Kollu Thogayal Recipe (Horsegram Chutney) - Indian Chutney Recipes (Indian)

15 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Kollu Thogayal recipe, firstly heat oil in a heavy bottomed pan/kadhai. Add mustard seeds.
2Once 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.
3Once 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]
4Turn 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.
5Serve Kollu Thogayal along with Homemade Soft Idlisor Ghee Roast Dosaand Filter Coffee for your morning breakfast.