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Horse gram Coconut masala

Kollu Masala Curry| Horse-gram Coconut Masala

Kollu masala curry, a delicious gravy made with horse-gram also know as kulith. Soft cooked horse-gram is flavored with a freshly ground masala with coconut and green chilies.
Course Delicious sides, Main Course, Side Dish
Cuisine Indian, North-Indian
Keyword chapathi side dish, coconut masala curry, healthy side-dish, horsegram curry, how to make side dish with horse gram, Kollu masala, Kollu recipes, kulith masala, Roti side-dish
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 43 minutes
Servings 4 People


  • ¾ cup horsegram/Kulith/Kollu
  • 2 pinches of baking soda
  • ¼ teaspoon salt or as per taste
  • 2 pinches of turmeric powder
  • 1 to mato finely chopped
  • ¼ teaspoon salt for the masala

For the masala

  • ½ cup freshly grated coconut
  • 2 nos green chilies
  • 4-5 nos cashewnuts
  • a small piece of ginger
  • handful of fresh coriander leaves


  • 2-3 teaspoon of oil i prefer coconut oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 1-2 nos red chilies broken (optional) Add according to your spice level
  • 4-5 nos curry leaves torn into pieces


  • Soak the horsegram overnight in water or atleast a minimum of 8 hours. Next day, drain all the soaked water from the dal.
  • Take horse gram in a pressure cooker, add enough water, baking soda,salt and turmeric powder to the dal. Pressure cook for 4-5 whistles or until soft.
  • While the horsegram is cooking, soak cashewnuts in hot water for 15 minutes. 
  • Let the pressure release on its own. Once done, drain the water. keep the dal aside.
  • Now let us prepare the masala. In a mixer, grind together coconut, soaked cashewnuts, chilies, ginger and coriander. Add ¼ cup of water and grind this to a smooth paste. If you need more water, add another 1 or 2 tablespoon not more than that. 
  • Heat a pan with coconut oil, splutter mustard seeds, crackle cumin seeds, add curry leaves and red chilies. Add chopped tomatoes to this and saute until they turn mushy.
  • Now add the ground masala to this and the cooked horsegram dal. Add ½ cup water to this and salt. Let this simmer for few minutes, until the masala flavors blends well with the dal and the curry thickens. 
  • Once done, garnish with fresh corinader leaves and serve warm with steaming hot rice or alongside roti.