Ingredients:

• 1 cup – chenna dal
• 1 – onion, medium sized cut in lengthwise
• 1 – tomato, big medium chopped
• 2 inches – ginger, finely chopped
• 5 – 6 flakes – Garlic
• 5 – 6 – Green chilli
• 2 – Bay Leaf
• 1/2 tsp – chilli powder
• 1/2 tsp – Saunf (sombu)
• a pinch – heeng
• 3 pinches – Turmeric powder
• 2 tsp – oil
• 1 tsp – Coconut grated
• salt

Method:

1. Soak chenna dal for 2 hours. Then grid it with saunf and coconut as a thick paste without using water.
2. Put this mixture in the vessel, keep it in the cooker, boil for 10 minutes (up to 2 -3 whistle) and keep it.
3. Now, pour oil in a vessel, add bay leaves, slit green chillies, ginger and garlic.
4. Fry it for sometime in the low flame.
5. Add tomato, turmeric powder chilli powder, salt, hing and the boiled dal mixture.
6. Mix everything for few seconds and cook it for sometime in low flame.

Recipe courtesy of Sangeetha