Kongunadu Kollu Paruppu Masiyal / Horse Gram Lentil Curry

Horse Gram Lentil Curry / Kongunadu Kollu-Paruppu Masiyal. Traditional Kongunadu – Coimbatore style horsegram / kollu paruppu masiyal recipe. Kollu or ulavalu pappu as its called makes an excellent curry for rice. With step by step pictures and video.

Horsegram lentil curry/ kollu paruppu quintessentially belongs to the Kongunad region of Tamilnadu. Its a staple in everybody’s home. Its called horsegram as its a staple fodder for the horses. There is a saying in tamil – இளைத்தவனுக்கு எள்ளு, கொழுத்தவனுக்கு கொள்ளு which means sesame seed for the lean guys and horsegram for the fat guys. Horse gram aids in weight reduction. Horsegram lentil has a lot of medicinal properties. Its been used extensively in Indian alternative medicine.

Click the link below to find the recipes on the site that uses the main ingredient as Horsegram Lentil. Horsegram lentil recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Buy Online

Here is the video of how to make Kollu paruppu masiyal and kollu paruppu rasam

Its a fairly simple recipe. The lentils are boiled and tempered with a dry roasted spice powder. A teaspoon each of cumin, pepper and coriander seeds are dry roasted with 2 sprigs of curry leaves, 1 dried red chilli (optional) and ground to a smooth powder. Dry roast these spices on a low flame until one can smell the aroma of the seeds and the curry leaves are dry. Allow it to cool in the pan before grinding. Grind the spices and set aside.

Now, take a pan and add a teaspoon of sesame oil. When the oil is hot, add in a chopped onion, 5 cloves garlic and saute briefly for a minute until the onions are soft. Add in the salt and tomatoes and saute for a minute more. If you do not like garlic, omit it or just add one clove.

Add in the ground masala and saute to combine. Add in the lentils and quarter cup of water. Remove off heat and let the mixture cool a bit. Grind the lentils to a coarse paste.

Serve the lentils hot with rice. If you are feeling fancy, add a tempering to the lentils. Heat a teaspoon of oil in a pan and add a couple of dry red chillies and curry leaves and fry till the curry leaves are crisp. Just pour the tempered mixture on top of the lentils. Serve hot with rice.

For the Dry Roast Masala Powder

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper
• 1 dried red chilli (optional)
• 2 sprigs curry leaves

For the curry

• 1 teaspoon Indian sesame seed oil
• 1 medium onion, chopped (about 1/4 cup )
• 5 cloves garlic
• 1 medium tomato, chopped (about 1/4 cup )
• 1 teaspoon salt
• 1/2 cup horsegram lentil cooked in 3 cups water

For the tempering (optional)

• 1 teaspoon Indian sesame seed oil
• 2 dried red chilli
• 1 sprig curry leaves

1. For the Dry Roast Masala Powder – Dry roast the spices on a low flame until one can smell the aroma of the seeds and the curry leaves have become dry. Allow it to cool in the pan before grinding. Grind the spices and set aside.
2. Clean the lentils and wash them thoroughly. Pressure cook the lentils in water for 15 minutes or 10-12 whistles. Drain the water. Set aside. (Reserve the water for making rasam).
3. Take a pan and add a teaspoon of sesame oil. When the oil is hot, add in a chopped onion, 5 cloves garlic and saute briefly for a minute until the onions are soft. Add in the salt and tomatoes and saute for a minute more. If you do not like garlic, omit it or just add a clove.
4. Add in the ground masala and saute to combine. Add in the lentils and quarter cup of water. Remove off heat and let the mixture cool a bit. Grind the lentils to a coarse paste.
5. Add a tempering to the lentils – Heat a teaspoon of oil in a pan and add a couple of dry red chillies and curry leaves and fry till the curry leaves are crisp. Just pour the tempered mixture on top of the lentils.
6. Serve hot with rice.

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dal / Lentil Dishes
• Cuisine: South Indian

For the Dry Roast Masala Powder

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper
• 1 dried red chilli (optional)
• 2 sprigs curry leaves

For the curry

• 1 teaspoon Indian sesame seed oil
• 1 medium onion, chopped (about 1/4 cup )
• 5 cloves garlic
• 1 medium tomato, chopped (about 1/4 cup )
• 1 teaspoon salt
• 1/2 cup horsegram lentil cooked in 3 cups water

For the tempering (optional)

• 1 teaspoon Indian sesame seed oil
• 2 dried red chilli
• 1 sprig curry leaves

1. For the Dry Roast Masala Powder – Dry roast the spices on a low flame until one can smell the aroma of the seeds and the curry leaves have become dry. Allow it to cool in the pan before grinding. Grind the spices and set aside.
2. Clean the lentils and wash them thoroughly. Pressure cook the lentils in water for 15 minutes or 10-12 whistles. Drain the water. Set aside. (Reserve the water for making rasam).
3. Take a pan and add a teaspoon of sesame oil. When the oil is hot, add in a chopped onion, 5 cloves garlic and saute briefly for a minute until the onions are soft. Add in the salt and tomatoes and saute for a minute more. If you do not like garlic, omit it or just add a clove.
4. Add in the ground masala and saute to combine. Add in the lentils and quarter cup of water. Remove off heat and let the mixture cool a bit. Grind the lentils to a coarse paste.
5. Add a tempering to the lentils – Heat a teaspoon of oil in a pan and add a couple of dry red chillies and curry leaves and fry till the curry leaves are crisp. Just pour the tempered mixture on top of the lentils.
6. Serve hot with rice.

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dal / Lentil Dishes
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/horse-gram-lentil-curry-kongunadu-kollu-paruppu-masiyal-ulavalu-pappu/

Chow Chow Kootu with Moong Dal – Chayote Squash Lentil Stew.

Easy and quick recipe for Chow Chow Kootu with Moong Dal. Chow-Chow (Merakai) cooked with lentils and simmered with coconut and cumin seeds. Chayote Squash Lentil Stew.With step by step pictures.

This is an everyday lentil – Chow Chow Kootu recipe. A very simple and quick recipe for chow-chow with lentils. I make this with split moong dal (paasi paruppu ). Lentils are cooked and simmered in a coconut paste and a tempering added in the end. Here is how I do it.

Wash and peel the chow-chow/chayote. Cut into half and remove the seed in the middle. Dice them and keep aside.

Wash half a cup of split moong dal / paasi paruppu and cook it along with the chow-chow in a pressure cooker for 5 minutes or 4 whistles. For every half cup of dal, I add 2 cups of water. I have a neat tip for cooking dal in a pressure cooker. I always had a problem with Indian pressure cookers. The water from inside the cooker will leak out of the whistle opening while cooking and make a whole mess on the gas stove. By placing the dal and water in a bowl and keeping the bowl in the pressure cooker filled with water easily solved the problem. No more mess. Cook the dal and keep aside.

Make a paste out of a teaspoon of cumin seeds, couple of tablespoons of fresh shredded coconut and couple of dried red chilli. I take out the seeds from the chillies. Add up to half a cup of water while grinding. Set aside

Now combine the coconut paste with the cooked lentil mixture in a pan and bring it to a boil on low flame. Add the salt. Remove off heat when it barely comes to a simmer. You do not want to boil it too much.

The tempering: Add a teaspoon of oil to a small pan on low flame. When the oil is hot, add in the mustard seeds and let it splutter. Then add urad dal, curry leaves and hing. Fry till the curry leaves are crisp and the dal is brown. Pour it over the dal.

Serve hot with rice.

Main Ingredients

• 1 medium chow-chow / chayote
• 1/2 cup split moong dal
• 1/2 teaspoon salt

For the masala paste

• 1 teaspoon cumin seeds
• 2 heaped tablespoons fresh shredded coconut
• 2 dried red chillies without seeds

For the tempering

• 1 teaspoon peanut oil
• 1/2 teaspoon mustard seeds
• 2 teaspoon urad dal
• 1 sprig curry leaves
• 1/4 teaspoon hing

1. Wash and peel the chow-chow/chayote. Cut into half and remove the seed in the middle. Dice them and keep aside. Wash half a cup of split moong dal / paasi paruppu and cook it along with the chow-chow in a pressure cooker for 5 minutes or 4 whistles.
2. Make a paste out of a teaspoon of cumin seeds, couple of tablespoons of fresh shredded coconut and couple of dried red chilli. I take out the seeds from the chillies. Add up to half a cup of water while grinding.
3. Now combine the coconut paste with the cooked lentil mixture in a pan and bring it to a boil on low flame. Add the salt. Remove off heat when it barely comes to a simmer. You do not want to boil it too much.
4. The tempering: Add a teaspoon of oil to a small pan on low flame. When the oil is hot, add in the mustard seeds and let it splutter. Then add urad dal, curry leaves and hing. Fry till the curry leaves are crisp and the dal is brown. Pour it over the dal.
5. Serve hot with rice.

• Author: Kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dal/Lentil Dishes
• Cuisine: South Indian