### TranslatedIngredients: 3 Horse Gram Dal (Kollu/ Kulith),1 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon White Urad Dal (Split),1/4 cup Fresh coconut - grated,2 Dry Red Chilli,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,1 sprig Curry leaves,Asafoetida (hing) - a pinch,Turmeric powder (Haldi) - a pinch,Salt - to taste,Water - as required ### PrepTimeInMins: 5 ### CookTimeInMins: 10 ### TotalTimeInMins: 15 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kollu Thogayal recipe, firstly heat oil in a heavy bottomed pan/kadhai. Add mustard seeds.Once the mustard splutters add asafoetida, curry leaves, dry red chilli [broken in half], chana dal and urad dal. Stir well and keep the heat on low.Once the dals are roasted, add a pinch of turmeric powder and the horsegram. Fry until it gives a lovely nutty aroma [keep the heat on low to avoid burning the lentils]Turn off the heat and stir in the freshly grated coconut. Once cooled, grind into a thick 'paste' with a very little water. Add salt to taste and give it a final churn in the mixer. It is ready to be served.Serve Kollu Thogayal along with Homemade Soft Idlis or Ghee Roast Dosa and Filter Coffee for your morning breakfast.
