Ingredients:
Horse Gram - 1 cup
Shallots - 8 nos
Green Chilly - 1 no.
Red Chilly - 1 no.
Gingely Oil - 1 tbsp
Water - 1 cup
Salt to taste
Mustard seeds - 1 tsp
Asafodeita - 1 pinch
Method:
Soak Kollu over night or for about 8 hours. Pressure cook it for about 5 whistles. Remove and mash thoroughly (or even can grind coarsely). Add the required salt and 1 cup of water to the dal and cook it on a medium flame.
Peel and cut shallots. In a pan heat oil. Add mustard seeds and when they splutter add the cut shallots, asafodeita, green chilly, red chilly and saute for a min. Pour it on to the dal. Mix well. Serve with hot rice or Chappati.
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