Ingredients:

• Whole Moongdal – 1 Cup Pesarra Curra
• Rice – 1 tbsp
• Green chillies – 6 nos
• Cumin seeds – 1 tsp
• Ginger-Garlic Paste – 2 tbsp
• Tomatoes – 2 large
• Onion – 2
• Turmeric powder – ¼ tsp
• Salt to taste
• Oil – 1 tbsp
• Water – 2 cups
• Butter – for greasing
• Curry leaves – 2 sprigs
• Coriander leaves – 1 bunch (optional)
• Cashew nuts – 10 – 15 nos

Method:

1. Wash and soak moongdal with rice, overnight.
2. Grind to a thick paste with just enough water and salt to taste.
3. Chop the onions and tomatoes finely, store separately.
4. Slit open the green chillies lengthwise keeping the stalk intact, de-seed if necessary.
5. Grease an 8 inch (20 cm) non-stick cake pan, spread the batter evenly.
6. Steam in a airtight vessel for 10 minutes on high heat and another 10 minutes or till done on low flame.
7. Insert a fork or toothpick to the centre, if it returns dry it is cooked.
8. Allow to cool.
9. Cut into small cubes of 1×1 inch size.
10. Preparing the Masala:
11. Heat oil in a kadai and add the cumin seeds, allow to splutter.
12. Add the curry leaves, chopped Onions and sauté for till translucent.
13. Add tomatoes and ginger-garlic paste, sauté till oil separates.
14. Add the green chillies, turmeric powder, salt to taste and water. Cover and bring to boil.
15. Add the moongdal cubes and cook for 5 mins on low flame. Be careful not to break the cubes by cooking rigorously or for long time.