• Channa dal – 2 cups
• Onions – 2 (medium)
• Green chillies – 4
• Garlic – 3-4 pods
• Ginger Garlic paste – 2 tbsps
• Tomato (big) – 1
• Red Chilli powder – 1 tbsp
• Mint – a small bunch
• Coriander leaves – a small bunch
• Saunf (fennel seeds) – 3 tbsps
• Cinnamon and Bay Leaves – a little
• Salt to taste
- Soak channa dal for 8-10 hours and grind it coarsely.
- Add a little salt, make small vadas (don’t bother about the shape of the vadas) and keep aside.
- In a broad saucepan, add a little oil, then add the cardamom and bay leaves.
- Next add the garlic which is cut lengthwise.
- Add the onions (cut lengthwise), fry till they are brown and add the green chillies, slit lengthwise.
- Now add ginger-garlic paste and fry till the raw smell goes.
- Add the chopped tomato and red chilli powder, fry for 2 minutes and close the lid for a few minutes till the tomato is cooked.
- Now add 4-5 cups of water and let it boil. When the water starts boiling, add the chopped mint leaves and coriander leaves.
- Take the vadas, mash them roughly with your hand (do not add whole) and add to the boiling water.
- Finally, add the fennel seeds which should be ground coarsely.
- Add salt and remove from fire. If the curry becomes very thick, add some more water. The curry should neither be too thick nor too thin.
Recipe courtesy of Anusha