Wash the horse gram and pressure cook it by adding 3 cups of water along with turmeric powder, 2 garlic cloves and green chilly. (I broke it into two pieces)
Let it pressure cook for up to 5 to 6 whistles.
Let it cool down and I drained about 1.5 cups of cooked horse gram dal water and set it aside. You can use this for preparing horse gram dal rasam. (This rasam doesn’t use the horse gram dal rasam podi and you can find the recipe here)
Peel and chop the shallots into halves.
Preparing the Kadaiyal | Masiyal: (How I did)
Heat the kadai and add oil.
Once the oil is hot, add the mustard seeds, cumin seeds, coriander seeds, hing, red chillies (break them into two) and fry for about 2 minutes.
Now add the shallots and remaining garlic cloves and curry leaves.
Cook until the onion turns translucent.
Then add the cooked horse gram lentil, salt and chopped cilantro.
Mix them well and let it simmer for about 5 to 7 minutes. By now all the should have evaporated. (Little bit of water is fine)
Turn off the heat and let this dal mix cool for about 20 minutes.
As horse gram dal doesn’t mash and blend along, we need to coarsely grind it. So once the dal mixture is cooled down, coarsely grind it.
That’s it. Kadaiyal is ready.
After the shallots turns translucent you can turn off the heat and let this mixture cool.
Then grind this and the cooked dal along with salt. Make sure all the ingredients incorporate well.
Adjust the salt and spices according to your preference.
You can prepare the kadaiyal either via method 1 or method 2.
Up to 7 garlic cloves can be used for this recipe.