Kollu (Horsegram) Thogayal

How to Prepare

1. Dry roast 2 cups of horse gram (kollu) in a frying pan on medium heat for 5-7 minutes until it turns aromatic and slightly golden. Set aside to cool.
2. In the same pan, heat 2 tablespoons of sesame oil and add 20 dried red chilies
3. 2 tablespoons of urad dal, and 2 tablespoons of chana dal. Fry until the dals turn golden brown.
4. Add 2 teaspoons of asafoetida and 10 curry leaves to the pan. Sauté for 30 seconds.
5. Turn off the heat and let the mixture cool completely.
6. In a mixer grinder, add the roasted horse gram and grind it to a coarse powder.
7. Add the fried dal and chili mixture
8. 2 cups of grated coconut
9. 2 teaspoons of salt, and the soaked tamarind (squeeze out the pulp). Grind everything together to a coarse paste, adding 1/2 to 1 cup of water as needed for consistency.
10. Transfer the thogayal to a serving bowl. Optionally, temper with 2 tablespoons of sesame oil
11. 2 teaspoons of mustard seeds, and a few curry leaves before serving.
12. Serve with hot rice or as a side dish with idli/dosa.