• 400g – val dal (anapa ginjala pappu) soaked for 4hrs and inner dal is pressed out with thumb and index finger
• 2.5 tbsp – oil
• 2 potato, medium, peel and cut into 1 inch pieces (optional)
• 1 tsp – Red Chilli powder (add 1/2 tsp extra if Potato is used)
• 1.5 tsp – Ginger Garlic paste
• 2 Cloves
• 2 Cinnamon
• 2.5 inch piece Bay Leaf
• 2 tomatoes, cut into small pieces
• 2 Onions
• 6 Green chillies
• 1 tbsp – coriander/dhania powder
• A pinch of Turmeric powder
• 2 tsp – chopped, coriander
• 1 tbsp – paste fresh Coconut and 1 tsp – Poppy Seeds
- Heat oil in a cooker, add cloves, cinnamon and bay leaf, fry for a few sec.
- Add turmeric powder, ginger garlic paste, fry for 2 mins.
- Make a paste of onion, chillies and coriander powder.
- Add onion paste, fry till the raw smell goes.
- Add red chilli powder, tomato pieces, cook till the tomato becomes soft.
- Add dal, salt and potato (if desired) and 250ml water, close the lid and cook.
- Wait up to 3 whistles, remove the lid after 5 min, add coconut paste.
- Mix gently and let it simmer for 2 to 3 min.
- Sprinkle chopped coriander and remove from fire.
- Serve this protein rich and delicious curry with fried rice/chapatti/poori/even idli.
Recipe courtesy of Uma Devi Ramachandra