Kollu Kulambu (Horsegram Curry with mild spices)

My blog was about to go extinct when I suddenly got the urge to get back to blogging. Words have desserted me and I still don't seem to have much to write. Although I seem to have gotten the rhythm of posting atleast once a week, I know that my posts are boring nowadays. I'm still trying hard to get back my swing and I definitely need motivation to get back into writing. For now, these short posts are helping me gain my momentum.

But, I have to tell this - the more I start posting, eventhough I realize my posts are dull, I am slowly recovering my lost passion. I recently read somewhere that one way to get back to blogging is to work on changing the look of your blog than actually posting any. Sounds good! Here I am trying to give a new look to my blog. I changed my title banner today, not sure if any of you noticed. Slowly I'll start working on the other areas too. Strangely, while I published my new title banner today, I was feeling a bit odd. Don't know why. You know how we feel when you get a new haircut and feel a bit odd to walk into the office or school the next morning :) I had the same feeling today - well that made me also realize how much I care about my blog!

This is one of my favorite recipes. I enjoy anything made of kollu - I make a spicier version to go with rice, and a milder version to go with Rotis. For rotis you can make horsegram just the same way as Rajma. Here is a bit spicier version that will go well with rice.

Ingredients

• Kollu/Horsegram - 1 cup
• Onions - chopped finely - 1/2 cup
• Ginger garlic paste - 2 tsp
• G.Chillies - 3 sliced
• Tomatoes - 2 medium
• Turmeric - 1/2 tsp
• Chilli Powder - 1 tsp
• Corriander Powder - 2 tsp
• Tamarind Paste - 1 tsp
• Corriander leaves - a handful

Procedure

• Soak the dal overnight. Kollu takes a longer time to soak and cook. So, leave it a bit longer than usual.
• Wash the soaked dal, pressure cook it with 1 tsp ginger garlic paste, g.chillies and turmeric powder. Leave it a bit longer than usual time. Make sure to add a bit extra water too for the extra time.
• After the dal is done, release the steam and drain most of the water into a separate contaier. Set aside.
• Mash the dal well with a ladle or masher for a few mins.
• Heat oil in a pan. Fry the onions till they change color. Add the remaining Ginger/Garlic paste and fry for a few mins.
• Add tomatoes and chilli and corriander powders and fry until the tomatoes lose shape.
• Now add the strained water from the dal, add salt, cover and cook in medium heat for 10 mins or until the raw smell goes.
• Add the mashed dal to this mixture, add tamarind water and add corriander leaves - boil for 10 more mins in medium to low heat.
• Let it sit for atleast 30 mins before serving - to get a better flavor.

Serve with hot plain rice.