I havent been to kollus I remember only once seeing it in person in my friends place. Otherwise to me, kollus are always visualised only in movies :) On vinayagar chathurthi when we went to temple, chakarai pongal was served in these thonnais and I picked these thonnais from there :)
Method:1.Soak channa dal in water for an hour. Then pressure cook chana dal with 1.5 cups for 1-2 whistles or until it turns soft but not mushy. Keep aside.In a pan heat oil, add mustard seeds, urad dhal allow it to crackle. Add hing, curry leaves and red chillies fry for a minute.
Transfer to serving dish and serve hot!
- Pressure cooking will be ok too but take care not to make channa dal mushy.
- Adding ginger always helps to avoid gastric problems with most lentils esp with chana dal.
- You can replace red chillies with green chillies also.