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Indian

South Indian Kollu Sundal Salad

Kollu sundal tosses boiled horse gram with coconut and a mustard tempering.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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South Indian Kollu Sundal Salad

8 hr 40 mintotal

40 min hands-on8 hr hands-off

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

  1. Drain the soaked horse gram and pressure cook it with fresh water and a pinch of salt for 6-8 whistles until the lentils are soft but not mashed.

  2. Drain the cooked lentils entirely. You can save the drained water to make rasam.

  3. Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter.

  4. Add the broken dry red chillies and curry leaves. Sauté for a few seconds until fragrant.

  5. Add the boiled horse gram and salt. Toss well on medium heat for 2 minutes to let the flavors blend. Turn off the heat, stir in freshly grated coconut and lemon juice before serving.

    2 min

How to tell it's done

Earthy, firm lentils bursting with the robust aroma of tempered curry leaves and red chilli.

Getting it right

Tip

Horse gram generates heat in the body, making this warm salad incredibly beneficial during cold winters or rainy seasons.

What to serve it with

Serve as a breakfast bowl, or a mid-day snack.

Common mistakes

The horse gram is still hard after cooking.
Kollu is the toughest pulse in this book and needs the full overnight soak plus six to eight whistles. If a batch is old it will take more; test one between your fingers before draining the lot.

Storing and reheating

Keeps two days in the fridge. Save the cooking water as the recipe suggests — it makes a good rasam and is traditionally the point of cooking kollu at all. Add coconut and lemon fresh when you reheat.