Kongu Nadu Kollu Kadaiyal | Horsegram Lentil Curry

Kollu kadaiyal – A flavorful and nutritious curry made with horsegram, cherished in the Kongu region of Tamil Nadu! Learn how to make this regional delicacy with detailed step-wise pictures.

Kongu cuisine

Tamilnadu, the Indian state, has various regional cuisines, and kongu nadu is one among them. Situated in the western part of Tamil Nadu, this area is known for its vegetarian dishes, including the delightful kollu masiyal or kadayal. I have already shared arisi paruppu sadam and brinjal cowpeas curry, which are popular in that region.

This kollu kadayal is a spicy curry loaded with the fresh flavors of cumin and coriander, and needless to say, it’s healthy too. This lentil curry is a perfect rice accompaniment, and you can enjoy it with appalam/papad, fryums, or any raita. I want to thank our friend Sundari, who hails from the kongu region, for sharing this recipe.

Horse gram | Kollu

Horsegram, also known as kollu, is renowned for its health benefits. It is high in protein and fiber, has a low glycemic index, and contains fewer carbs, which helps reduce body fat and obesity. You can find its nutritional value and other benefits on this site. I strongly believe in moderation. Including horsegram in your diet can be an effective strategy for weight loss when combined with a balanced diet and regular exercise.

However, horsegram increases body heat, so balance your diet with cooling foods like buttermilk. Always consider your health conditions and consult with a healthcare provider or nutritionist if you have concerns about how specific foods may affect your body.

Horsegram recipes

I have several horsegram recipes on my blog and am listing them all here. Do check it out if interested.

Ingredients required

I am categorizing the ingredients according to the steps in the procedure.

To pressure cook – we need horsegram, green chili, garlic cloves, turmeric powder, and water.

To roast and grind – We need cumin, coriander, dried red chilies, and onion for the fresh spice mix. We roast them in gingelly oil.

For tempering – We need gingelly oil, mustard seeds, asafoetida, curry leaves, and onion.

Apart from these ingredients, we need salt and water. We need 3 cups of water and one big onion (approx 162 grams). I used half of it for the masala and the remaining ½ for the tempering. Chop one half roughly and the other half finely. Please check the recipe card for exact measurements.

Watch me make kollu kadaiyal

How to make kollu kadaiyal/masiyal

Soak and cook horsegram

• Rinse the horsegram and soak with sufficient water for 6 to 8 hours.

• Drain the water used for soaking and add 2 cups of fresh water, one green chili broken into two pieces, two garlic cloves, and ¼ tsp of turmeric powder for five whistles. Alternatively, using an instant pot, you can pressure cook for 25 minutes and let the pressure release naturally.

• Once the pressure is released, discard the green chili and drain the water.

• Reserve this water, as we will be using it later. Let the horsegram and garlic cool down.

Roast the spices and grind.

• When you pressure cook horsegram, you can partially roast the spices. Heat a tsp of oil, add cumin seeds and dried red chilies, and roast for a minute. Next, add the coriander seeds and roast until fragrant.
• Now add the chopped onion and saute until it’s soft and translucent. Let it cool.

• Grind the cooked horsegram with garlic and the roasted spices with onion by adding ½ cup of horsegram cooked water into a coarse paste and set aside.

Prepare the curry

• Heat a heavy bottom pan or kadai and add 1 tbsp of gingelly oil. When it is hot, add the mustard seeds and let it splutter. Then, add the asafoetida and curry leaves. Add the finely chopped onion and saute for a few minutes.

• Add salt and saute further until the onions are soft and slightly crisp.

• Now add the ground horsegram spice paste and the horsegram cooked water plus one cup of additional water. Mix well and ensure there aren’t any lumps.

• Bring this curry to a gentle simmer, and then add cilantro.

• Mix well, simmer again for a few minutes, and turn off the heat.

Recipe Notes

• Adjust the salt and spices according to your preference.
• If your garlic cloves are small, you can add up to 5. I used two big ones.
• Instead of grinding the horsegram, you can roughly mash them and make the curry. As we prefer gravy and smooth consistency, I pulse it with the spices and make the curry this way.
• You can make a similar curry with green moong beans, moth beans, green or red lentils.

Dietary specifications

This kollu masiyal is vegan and nut-free by nature. Use gluten-free asafoetida for a gluten-free version.

You can store kollu kadaiyal in the refrigerator for up to three days. You can also soak and cook the lentils as part of weekend meal prep, make the fresh spice mix, and make the curry when needed.

What to serve with it

You can enjoy this kollu kadaiyal with rice and mild poriyals of your choice, like,

• Carrot pirattal
• Cabbage poriyal
• Radish poriyal

Or with raita like

• Spinach raita
• Brinjal raita
• Cucumber raita

If you’ve made this Kongu Nadu Style Kollu recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!

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Kongu Nadu Kollu Kadaiyal | Horsegram Lentil Curry

Kollu kadaiyal – A flavorful and nutritious curry made with horsegram, cherished in the Kongu region of Tamil Nadu! Learn how to make this regional delicacy with detailed step-wise pictures.

Prep Time20 minutes mins

Cook Time1 hour hr

Soaking Time6 hours hrs

Total Time7 hours hrs 20 minutes mins

Course: rice accompaniment

Cuisine: KonguNadu

Servings: 4

Calories: 167kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

We need a total of 3 cups of water and one big onion (approx 162 grams). I used half of it for the masala and the remaining ½ for the tempering. Chop one half roughly and the other half finely.

To pressure cook

• ▢ ½ cup horsegram/kollu soaked overnight
• ▢ ¼ tsp turmeric powder
• ▢ 1 green chili
• ▢ 2 garlic cloves
• ▢ 2 cups water

To roast and grind

• ▢ 1 tsp gingelly oil
• ▢ 2 tsp cumin seeds
• ▢ 2 dried red chilies
• ▢ 2 tsp coriander seeds
• ▢ ½ cup onion chopped, or 5 to 6 shallots

For the curry

• ▢ 1 tbsp gingelly oil
• ▢ 1 tsp mustard seeds
• ▢ ¼ tsp asafoetida
• ▢ 5 curry leaves
• ▢ ½ cup onion finely chopped
• ▢ 1.5 tsp salt
• ▢ 1 cup water or to taste
• ▢ 1 tbsp cilantro

Instructions

Soak and cook horsegram

• Rinse the horsegram and soak with sufficient water for 6 to 8 hours.
• Drain the water used for soaking and add 2 cups of fresh water, one green chili broken into two pieces, two garlic cloves, and ¼ tsp of turmeric powder for five whistles. Alternatively, using an instant pot, you can pressure cook for 25 minutes and let the pressure release naturally.
• Once the pressure is released, discard the green chili and drain the water. Reserve this water, as we will be using it later. Let the horsegram and garlic cool down.

Roast the spices and grind.

• When you pressure cook horsegram, you can partially roast the spices. Heat a tsp of oil, add cumin seeds and dried red chilies, and roast for a minute. Next, add the coriander seeds and roast until fragrant.
• Now add the chopped onion and saute until it’s soft and translucent. Let it cool.
• Grind the cooked horsegram with garlic and the roasted spices with onion by adding ½ cup of horsegram cooked water into a coarse paste and set aside.

Prepare the curry

• Heat a heavy bottom pan or kadai and add 1 tbsp of gingelly oil.
• When it is hot, add the mustard seeds and let it splutter. Then, add the asafoetida and curry leaves.
• Add the finely chopped onion and saute for a few minutes.
• Add salt and saute further until the onions are soft and slightly crisp.
• Now add the ground horsegram spice paste and the horsegram cooked water plus one cup of additional water.
• Mix well and ensure there aren’t any lumps.
• Bring this curry to a gentle simmer, and then add cilantro.
• Mix well, simmer again for a few minutes, and turn off the heat.

Video

Notes

• Adjust the salt and spices according to your preference.
• If your garlic cloves are small, you can add up to 5. I used two big ones.
• Instead of grinding the horsegram, you can roughly mash them and make the curry.
• As we prefer gravy and smooth consistency, I pulse it with the spices and make the curry this way.
• You can make a similar curry with green moong beans, moth beans, green or red lentils.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 926mg | Potassium: 407mg | Fiber: 9g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 64mg | Calcium: 59mg | Iron: 3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Updated notes: Earlier posted in 2016. Now updated with new pics, video, and recipe card.