This dish is an authentic Kannadiga dish. It combines several types of beans which are then cooked until they are soft. The water the beans cook in is used as the base for the ‘kattu’ which is a thin gravy. The beans are then prepared as a side dish that goes well with the kattu. This is a full meal in itself with rice. Did we mention it’s loaded with protein? Note: The one ingredient you cannot substitue is Hurali, because of its distinctive taste. It is also known as Horse gram and is available in many indian stores. It is a small, round, flat, bean with a medium brown color.
Makes about 8 servings.
Hurali (Horse gram) : 1½ cups
Whole Moong (with skin) : ¼ cup
Whole peanuts : ¼ cup
Whole Red Chana Dal : ¼ cup
Coriander Seeds (Dhania) : 2 tablespoons
Cumin seeds (Jeera) : 1 teaspoon
Fenugreek (Methi) : ½ teaspoon
Curry Leaves : 10 leaves
Mustard seeds (Rai, Sasve) : ½ teaspoon
Salt to taste :
Soak the hurali, moong, peanuts and chana overnight.
Boil them in a pressure cooker. Note: Hurali usually takes much longer than other dals.
Put everything in a big vessel.
Add salt and boil for 5 minutes.
Add about 3 – 4 cups of water.
Boil together for a few more minutes, stirring often.
Strain the beans and set them aside. The remaining liquid is the Kattu.
Roast the coriander seeds, methi and cumin seeds together.
Dry grind them and add to the kattu with a little salt.
In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard pops, add curry leaves.
Add the seasoning to the kalu.
Serve the Kalu and the Kattu separately.
Recipe Credit : Shanta Rao