Kollu Sundal is one of my favorite go-to snacks when I want something healthy yet satisfying. This traditional South Indian recipe transforms humble horsegram into a flavorful treat that’s both nutritious and delicious. I love how the sprouted kollu gets tender after pressure cooking, then comes alive with the sizzling tempering of mustard seeds and curry leaves. The fresh coconut adds a lovely sweetness that balances the earthy taste of horsegram perfectly. It’s surprisingly easy to make and always impresses guests.
About the Recipe
You should without a doubt try this recipe if you’re looking for a healthy snack that doesn’t compromise on taste. Kollu Sundal brings together the goodness of sprouted horsegram with traditional South Indian flavors. It’s naturally gluten-free and packed with plant protein. The recipe is beginner-friendly and uses ingredients you likely already have in your pantry. Plus, it’s ready in just 30 minutes once you have your sprouted kollu ready. Perfect for those moments when you want something wholesome yet flavorful.
Why You’ll Love This Recipe
This Kollu Sundal hits all the right notes – it’s crunchy, aromatic, and incredibly satisfying. The combination of textures from the tender horsegram and fresh coconut creates a delightful eating experience. What I love most is how the simple tempering transforms the ingredients into something special. The mustard seeds pop, the curry leaves release their fragrance, and everything comes together beautifully. It’s also versatile – serve it as a snack, side dish, or even light meal. Your family will be asking for seconds, and you’ll feel good knowing you’re serving them something nutritious and homemade.
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Cooking Tips
Make sure your sprouted kollu is well-cooked but not mushy – it should hold its shape. When tempering, keep the heat at medium to prevent the spices from burning. Fresh curry leaves make a huge difference in flavor, so try to use them if possible. Add the coconut at the end to keep it fresh and crunchy. Taste and adjust salt before serving, as the coconut can make it seem less salty than it actually is.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 30 minutes to prepare (plus soaking time for sprouting). Serve Kollu Sundal warm or at room temperature as an evening snack with tea or coffee. It’s also great as a side dish with rice meals. Store leftovers in the refrigerator for up to 2 days, though it tastes best when fresh. You can reheat gently in a pan before serving.
Similar Recipes
- Peanut Sundal
- Chickpea Sundal
- Moong Dal Sundal
- Mixed Bean Sundal
- Corn Sundal
Nutrient Benefits
Horsegram is a nutritional powerhouse loaded with protein, fiber, and minerals like iron and calcium. Sprouting increases its nutritional value and makes it easier to digest. The coconut provides healthy fats, while the spices offer antioxidants and anti-inflammatory properties. This sundal is naturally low in calories but high in nutrients, making it perfect for weight management. It’s also great for diabetics as horsegram helps regulate blood sugar levels.
Kollu Sundal (Horsegram Sundal)
Ingredients
- 2 cup Sprouted Kollu (Horse Gram)
- 4 Dry Red Chillies
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Cumin Seeds
- 1 tsp Asafoetida Powder
- Curry Leaves handful
- 1/4 cup Coconut grated
- Oil as required
- Salt as per taste
Instructions
- Pressure cook the kollu until soft.
- Heat oil in a pan over medium flame.
- Fry the mustard seeds, urad dal, cumin seeds and curry leaves for 30 seconds.
- Add the red chillies and stir well.
- Add the cooked kollu and mix well.
- Add the grated coconut.
- Stir well.
- Add salt and stir again.
- Remove and serve at once.
Notes
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Frequently Asked Questions
Can I use regular kollu instead of sprouted ones?
Yes, you can use regular horsegram, but sprouted ones are more nutritious and easier to digest. If using regular kollu, soak them overnight and pressure cook for a few extra whistles until tender.
How long does it take to sprout horsegram?
Sprouting horsegram typically takes 2-3 days. Soak them overnight, then drain and keep in a cloth for 2-3 days, rinsing twice daily. You’ll see tiny sprouts emerging when they’re ready.
Can I make this sundal without coconut?
Without a doubt. While coconut adds great flavor and texture, you can skip it or replace it with roasted peanuts or sesame seeds for a different but equally delicious variation.
What can I do if my sundal tastes too bland?
Add a squeeze of lemon juice and a pinch more salt. You can also add a small piece of ginger while tempering, or sprinkle some chaat masala for extra flavor.
3 comments
Thx u sharing all u tasty recipe’s pls tell me what is horse gram🙏🙉
Horse Gram is like a type of millet used extensively in India.
In Tamil it’s called as Kollu.
In Hindi it’s called as Kulthi Dal.
It is really awesome cuisine like it very much.