Kollu Masiyal is a nourishing, homestyle horse gram lentil mashed curry. This rustic lentil gravy is common in Kongunadu households and here, I share a simple Instant Pot version.
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Kollu – horse gram lentils
Meet Kollu, a star ingredient in Kongunadu Cuisine. I am a Koyamathur Ponnu and using horsegram lentils aka Kollu is almost second nature to me. It is this underrated nutritional powerhouse that exists in my pantry but never makes it to my socials or blog. I have no idea why.
These tiny lentils that look similar to brown lentils are called Kulthi in Hindi, Uluvalu in Telugu and Hurulikalu in Kannada.
Kollu Masiyal
is worth all the effort because it is rustic, homestyle food that is packed with fiber, protein and the goodness of spices like cumin and pepper. Think smooth, creamy lentils that is like Dal Makhani but in a typical south Indian avatar.
The authentic Kollu Masiyal
is cooked over the stovetop and consumes a considerable amount of time. Typically cooked in a clay pot and then mashed using a wooden masher, the end result is undeniably good. I envy those who have this luxury of time. But well, me?
Since you all know me, you would have already guessed- I am cooking this in the Instant Pot. Like we tell in German, it is not so dramatisch 😛
Pro Tips for making Kollu Kadayal
- Soak the lentils for a minimum of 8 hours. I have not soaked them for more than 12 hours. They tend to become foamy and smell funky when you soak them longer. In case you soak them longer, change the water after 8 hours.
- 1 cup of dried horsegram lentils yields 3 cups of soaked lentils after an 8 hour soak.
- You can freeze soaked lentils for 6 to 8 weeks. Drain them completely after they soak. Once all the water has drained, transfer to freezer-safe containers or bags, label and freeze them.
- To thaw, place frozen lentils in a colander and pour hot boiling water over it. Proceed with the recipe.
- You can do this for brown, green, black lentils and moong beans too.
Meal prep and leftovers
- Like I mentioned, you can freeze soaked horsegram, which makes it a brilliant meal prep candidate.
- Leftover Kollu gravy can be frozen for up to 1 month.
- Allow the gravy to cool down fully. Divide into 1 cup portions, transfer to freezer safe containers, label and freeze.
- To thaw frozen Kollu Masiyal, use the microwave.
- You can also thaw over gentle heat on the stovetop.
Spice Mix
This recipe features a freshly ground spice mix. Naturally, fresh is amazing. But if you are short on time, you can double the quantities here and store the rest in the fridge.
- Add it to Rasam, soups or one pot Rasam rice.
- We use the same spice mix to make Kongunadu style Pachapayaru.
Serving suggestions
There is nothing to beat some spicy mashed horse gram curry mixed with hot rice on a cold winter afternoon. You get the drift, don’t you? Nevertheless, Kollu gravy is fantastic with
- Cooked millet (my best bets are on little millet and barnyard millet)
- Millet Dosai
- Rotis
If you are serving it with rice, my favorite side dish recommendations include potato fry or south Indian beans poriyal.
Kollu Kadayal
begins with soaking the horsegram because they are tricky little fellas who refuse to cook even under the best circumstances. They are like black eyed beans, you know. So we nudge them gently by treating them to a longer soak.
How to make Horse Gram Lentil Curry in the Instant Pot?
Place the dried horsegram lentils in a colander.
Rinse them well, transfer them to a large bowl along with 6 cups of water.
Let them soak for 8 hours.
Make the spice powder
Preheat a skillet for 3 to 4 minutes (I used an iron skillet here. You only need 1 to 2 minutes of preheating if you are using a light weight skillet).
Add the whole spices along with the dry red chilis. Roast them on low heat for 1 to 2 minutes, shaking them often to prevent burning.
You need to roast them until fragrant and aromatic. When done, let it cool.
Once cool, transfer to a spice grinder or a small blender jar. Grind to a slightly coarse powder and set aside.
Instant Pot Horsegram curry
Drain the soaked lentils in a colander and set aside. Place the inner pot into the Instant Pot.
Plug in, press SAUTE on HIGH and set the timer to 10 minutes. When the display reads HOT, add sesame oil.
Allow the oil to heat up for 30 to 40 seconds. Now, add mustard seeds and when they splutter, add curry leaves and garlic.
Tip in the chopped shallots and saute until they soften up. This takes 2 to 3 minutes.
At this stage, add chopped tomatoes along with ground turmeric and the spice powder.
Stir well to combine and continue to cook until the tomatoes begin to soften. This takes 2 to 3 minutes.
Now add the drained lentils along with water and salt. Stir well to combine.
Press CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK on HIGH PRESSURE and set the timer to 20 minutes.
Wait for the pressure to release naturally. When the pressure releases, open the lid and mash the lentils using a potato masher.
Alternatively, if you find them difficult to mash with a masher, blend them in short bursts using an immersion blender.
If you choose to do this, do not blend the lentils to a mush. A coarse texture is ideal here.
Serve hot with hot rice and ghee.
Kollu Masiyal - Mashed horse gram lentil curry in Instant Pot
Equipment
- 1 six quart Instant Pot
Ingredients
- 1 cup horsegram lentils
- 6 cups water
For the spice powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black pepper corns
- 4 to 5 dry red chilis
Other ingredients
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 10 curry leaves
- 5 cloves garlic peeled
- ½ cup shallots peeled and sliced roughly
- 1 cup tomatoes roughly chopped
- 1 tsp ground turmeric
- 1.25 tsp salt or to taste
- 5 cups water
Instructions
How to make Instant Pot Kollu Masiyal?
- Place the dried horsegram lentils in a colander.
- Rinse them well, transfer them to a large bowl along with 6 cups of water.
- Let them soak for 8 hours.
Make the spice powder
- Preheat a skillet for 3 to 4 minutes (I used an iron skillet here. You only need 1 to 2 minutes of preheating if you are using a light weight skillet).
- Add the whole spices along with the dry red chilis.
- Roast them on low heat for 1 to 2 minutes, shaking them often to prevent burning.
- You need to roast them until fragrant and aromatic.
- When done, let it cool.
- Once cool, transfer to a spice grinder or a small blender jar.
- Grind to a slightly coarse powder and set aside.
Instant Pot Horsegram curry
- Drain the soaked lentils in a colander and set aside.
- Place the inner pot into the Instant Pot.
- Plug in, press SAUTE on HIGH and set the timer to 10 minutes.
- When the display reads HOT, add sesame oil.
- Allow the oil to heat up for 30 to 40 seconds.
- Now, add mustard seeds and when they splutter, add curry leaves and garlic.
- Tip in the chopped shallots and saute until they soften up. This takes 2 to 3 minutes.
- At this stage, add chopped tomatoes along with ground turmeric and the spice powder.
- Stir well to combine and continue to cook until the tomatoes begin to soften. This takes 2 to 3 minutes.
- Now add the drained lentils along with water and salt. Stir well to combine.
- Press CANCEL.
- Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
- Close the Instant Pot and turn the VALVE to SEALING.
- Press PRESSURE COOK on HIGH PRESSURE and set the timer to 20 minutes.
- Wait for the pressure to release naturally.
- When the pressure releases, open the lid and mash the lentils using a potato masher.
- Alternatively, if you find them difficult to mash with a masher, blend them in short bursts using an immersion blender.
- If you choose to do this, do not blend the lentils to a mush. A coarse texture is ideal here.
- Serve hot with hot rice and ghee.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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