Ingredients:

• 2 – coconut, grated
• 24 – Dried red chillies
• 3 tbsp – Coriander seeds
• 1/2 tsp – Turmeric powder
• 1 cup – tur dal
• 2 – drumsticks, gently peel off the outer later and cut it into 4 cm slices
• 1 tsp – udampuli
• 1/2 tsp – salt
• For chickpeas:
• 1 cup – black Chickpeas
• 3 cups – water
• 1/2 tsp – Turmeric powder
• 1/2 tsp – salt

Method:

1. Recipe for massolu:
2. Heat an iron kadai. Dry roast grated coconut for 20 – 25 minutes on low to medium heat or until the moisture completely dries up.
3. Add dried red chillies and coriander seeds to it.
4. Dry roast on low to medium heat for another 20 minutes or till it is golden in color.
5. Once you notice a color change in red chillies and grated coconut, transfer the coconut mixture into a mixer bowl and make a paste of it without adding water to it.
6. Transfer the massolu to another container and store it in a refrigerator for later use.
7. For dal:
8. Boil tur dal in 1.5 cups of water with oil and turmeric powder in a pressure cooker for 20 minutes.
9. For chickpeas:
10. Wash and soak black chickpeas in 3 cups of water for 6 – 7 hours or overnight.
11. In a pressure cooker, add soaked chickpeas, turmeric powder and salt and pressure cook for 25 minutes or till it is done. Reserve 1/2 cup as stock.
12. Final preparation:
13. In a wide bowl, boil cooked chana, 1/2 cup of stock, cooked dal, drumstick, salt and kudampuli together.
14. Cover it with a lid and cook on low to medium heat for 10 – 12 minutes or until the drumsticks are almost cooked.
15. Add 3 – 4 tsps of massolu and cook on low heat for 10 – 12 minutes.
16. Serve it with rice.
17. Recipe Courtesy: Niya Prakash’s World