This delicious and very simple Horse Gram subzi is made with one of a very healthy lentil, that is highly underrated and less used. This Kollu Subzi is a very good recipe as a side for roti or paratha.
This Horse gram lentil subzi was made by accident in my kitchen. I was planning on making kollu sundal and wanted to save the lentil-cooked water to make rasam the next day.
When I was reading about this lentil, I read that kollu takes much longer to cook. So I soaked it overnight and cooked it in the pressure cooker for about 5 or maybe 6 whistles. The kollu was cooked a little over and was not firm enough to make sundal.
So I had to change my plans and make this Kollu Subzi and I am so glad I actually made it. My boys loved this Horse Gram Subzi and kept coming back for more. I am sure with sundal it would have been the same story.
I am also very sad that I have never cooked with this amazing lentil before. It was so flavorful and I am so happy that I have one more lentil to add to my protein list.
Horse gram or kollu is very beneficial apart from its protein content. The lentil is rich in many nutrients and contains a high content of calcium, iron, and phosphorus. It is very beneficial for weight loss and is effective in preventing the formation of kidney stones.
It overall helps in maintaining a healthy body and builds up stamina. This lentil is very underrated and used very little. I just hope posts like these help in increasing its use.
This lentil was predominantly grown to feed horses and cattle and hence gets its name from that. Because of its high nutritional value, it is fed to horses and cattle to increase their performance. If you are looking further to read about this super lentil, take a look at this article.
Preparation time - 15 minutes plus overnight soaking time Cooking time - 40 minutes Difficulty level - Easy
Ingredients to make Horse Gram Subzi - serves 4
- Horse gram lentil /Kollu - 1 cup (dried lentil)
- Onion - 1 large (finely chopped)
- Tomatoes - 3 large (finely chopped)
- Green chilies - 3 (sliced)
- Ginger - ½ inch piece (grated)
- Cumin seeds - 1 tsp
- Asafetida - ¼ tsp
- Turmeric powder - ½ tsp
- Red chili powder - 2 tsp
- Dhania Jeera powder / Coriander Cumin powder - 1 tsp
- Garam masala - 1 tsp
- Butter/oil - 2 tbsp
- salt - to taste
- Cilantro - to garnish
Procedure to make Kollu Subzi
Wash the horse gram lentil well and soak it overnight. The horse gram lentil takes longer to cook and hence it is important to soak it for about 8 hours.
Drain the soaking water and add fresh water to the lentils. Add enough water to immerse the lentils completely. Add salt needed for the lentils and cook them in a pressure cooker for 5 to 6 whistles. The lentils should not be completely mushy after they are cooked, but should be soft enough to easily smash between your fingers.
Do not drain the cooking water as it has all the health benefits of the lentil. We will use it with the cooking water in the subzi.
In a pan, heat the butter/oil and add the cumin seeds. Let the seeds splutter and then add the chopped onions.
Saute the onions for 3 to 4 minutes until they are soft and translucent. Add the green chilies and grated ginger and fry for about 30 seconds.
Add the red chili powder, turmeric powder, dhania jeera powder, garam masala, and just enough salt needed for the masala paste. We already cooked the lentil with salt and hence be very careful when you add the salt.
Mix well and then add the chopped tomatoes. Cook at medium heat until the tomatoes are cooked and mushy.
- Add the cooked horse gram along with the water and mix well. Adjust the consistency by adding more water if needed.
- Let the Kollu Subzi simmer for about 10 minutes for the flavors to combine. Garnish with cilantro and serve hot with roti or rice.
Parathas For This Subzi
- Ajwain Paratha | Carom Seeds Flatbread
- Stuffed Methi Paratha - Stuffed Fenugreek Leaves Parata
- Beetroot Paratha / Flatbread Recipe
- Haryana Bajra Roti - Gluten-Free Millet Flatbread
Other Subzi Recipes
- Mirchi Ka Salan | Mirchon Ka Salan | Curry With Green Chilies
- Paneer Bhurji | Scrambled Paneer | Paneer Subzi | Bhurji Pav
- Hara Cholia Paneer Subzi | Fresh Garbanzo Beans Paneer Subzi
- Mooli Palak Subzi | Radish and Spinach Curry
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 cup Horse gram lentil /Kollu dried leantil
- ▢ 1 large Onion finely chopped
- ▢ 3 large Tomatoes finely chopped
- ▢ 3 Green chilies sliced
- ▢ ½ inch piece Ginger grated
- ▢ 1 teaspoon Cumin seeds
- ▢ ¼ teaspoon Asafetida
- ▢ ½ teaspoon Turmeric powder
- ▢ 2 teaspoon Red chili powder
- ▢ 1 teaspoon Dhania Jeera powder / Coriander Cumin powder
- ▢ 1 teaspoon Garam masala
- ▢ 2 tablespoon Butter / oil
- ▢ to taste salt
- ▢ to garnish Cilantro
Instructions
- Wash the horse gram lentil well and soak it overnight. The horse gram lentil takes longer to cook and hence it is important to soak it for about 8 hours.
- Drain the soaking water and add fresh water to the lentils. Add enough water to immerse the lentils completely. Add salt needed for the lentils and cook it in pressure cooker for 5 to 6 whistles. The lentils would not be completely mush after they are cooked, but should be soft enough to easily smash them between your fingers.
- Do not drain the cooking water as it has all the health benefits of the lentil. We will use it with the cooking water in the subzi.
- In a pan, heat the butter / oil and add the cumin seeds. Let the seeds splutter and then add the chopped onions.
- Saute the onions for 3 to 4 minutes until they are soft and translucent. Add the green chilies and grated ginger and fry for about 30 seconds.
- Add the red chili powder, turmeric powder, dhania jeera powder, garam masala and just enough salt needed for the masala paste. We already cooked the lentil with salt and hence be very careful when you add the salt.
- Mix well and then add the chopped tomatoes. Cook in medium heat until the tomatoes are cooked and mushy.
- Add the cooked horse gram along with the water and mix well. Adjust the consistency by adding more water if needed.
- Let the subzi simmer for about 10 minutes for the flavors to combine. Garnish with cilantro and serve hot with roti or rice.
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Horse Gram Subzi | Horse Gram Lentil Subzi | Kollu Subzi
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 cup Horse gram lentil /Kollu dried leantil
- 1 large Onion finely chopped
- 3 large Tomatoes finely chopped
- 3 Green chilies sliced
- ½ inch piece Ginger grated
- 1 teaspoon Cumin seeds
- ¼ teaspoon Asafetida
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 1 teaspoon Dhania Jeera powder / Coriander Cumin powder
- 1 teaspoon Garam masala
- 2 tablespoon Butter / oil
- to taste salt
- to garnish Cilantro
Instructions
- Wash the horse gram lentil well and soak it overnight. The horse gram lentil takes longer to cook and hence it is important to soak it for about 8 hours.
- Drain the soaking water and add fresh water to the lentils. Add enough water to immerse the lentils completely. Add salt needed for the lentils and cook it in pressure cooker for 5 to 6 whistles. The lentils would not be completely mush after they are cooked, but should be soft enough to easily smash them between your fingers.
- Do not drain the cooking water as it has all the health benefits of the lentil. We will use it with the cooking water in the subzi.
- In a pan, heat the butter / oil and add the cumin seeds. Let the seeds splutter and then add the chopped onions.
- Saute the onions for 3 to 4 minutes until they are soft and translucent. Add the green chilies and grated ginger and fry for about 30 seconds.
- Add the red chili powder, turmeric powder, dhania jeera powder, garam masala and just enough salt needed for the masala paste. We already cooked the lentil with salt and hence be very careful when you add the salt.
- Mix well and then add the chopped tomatoes. Cook in medium heat until the tomatoes are cooked and mushy.
- Add the cooked horse gram along with the water and mix well. Adjust the consistency by adding more water if needed.
- Let the subzi simmer for about 10 minutes for the flavors to combine. Garnish with cilantro and serve hot with roti or rice.
