### TranslatedIngredients: 1/2 cup Horse Gram Dal (Kollu/ Kulith),3 Dry Red Chillies,10 cloves Garlic,20 grams Tamarind - gooseberry sized,1 Onion - medium size,1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Whole Black Peppercorns,Salt - as required,2 teaspoon Sunflower Oil,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1 sprig Curry leaves ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Chettinad ### Course: Side Dish ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making Chettinadu Style Kollu Thogayal, dry roast the kollu in low flame on a heavy bottomed pan for few minutes. Switch off the flame once you get the aromas of the lentil. Once roasted, let it cool. Add the roasted kollu to pressure cooker along with enough water to cover the amount of kollu in the vessel. Pressure cook for 3 whistles. Once the pressure releases naturally, drain excess water into a bowl. You can use this kollu water for making rasam or add it while grinding chutney. Heat a heavy bottomed pan with oil, add Cumin seeds and whole black pepper seeds. Once it splutters, add red chilli, garlic and onion on a medium flame. Saute until the onion turns translucent. Add tamarind to the mixture, switch off and allow it to cool.Once this mixture cools, add it to mixer along with cooked kollu and required amount of salt. Add a little filtered kollu water and grind into coarse paste.In a tempering pan, heat one teaspoon oil and add mustard seeds and curry leaves to oil and allow them to crackle.  Once it stops crackling add it to the chutney and stir well.Serve Chettinadu Style Kollu Thogayal with hot rice and Homemade Ghee and Veppam Poo Rasam Recipe to make it a brilliant lunch for a busy day.