• Channa dal – 2 cups
• Onions – 2 medium
• Green chillies – 4
• Garlic – 3 to 4 pods
• Ginger Garlic paste – 2 tbsp
• Tomato – 1 big
• Red Chilli powder – 1 tbsp
• Mint – a small bunch
• Coriander leaves – a small bunch
• Saunf (fennel seeds) – 3 tbsp
• cinnamon, Bay Leaves – a little
• salt to taste
- Soak channa dal for 8 to 10 hours and grind it coarsely.
- Add little salt, make small vadas and keep aside.
- Next, 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) and fry till it is brown and add the green chillies slit lengthwise.
- Now add ginger-garlic paste and fry till the raw smell goes.
- After this is done add the chopped tomatoes and red chilli powder, fry for 2 minutes.
- Close the lid for a few minutes till the tomatoes are cooked.
- Now add 4 – 5 cups of water and let it boil.
- While the water starts boiling add the chopped mint leaves and coriander leaves.
- Take the vadas, smash roughly with your hand and add it to the boiling water.
- Finally add the fennel seeds, which should also be ground coarsely.
- Add salt and remove from fire.
- If the curry becomes very thick, add some more water. The curry should be neither too thick nor too watery.
Recipe courtesy of Abi