Black channa - 1 cup soaked in water for 5-6 hrs
Onion - 2 no
Garlic pods - 4 nos
Red chillies – 3 nos
Coconut grated – 1 ½ cup
Red chilly powder – 1tsp
Coriander seeds - 2 tbsp (roast the seeds in 1 tsp oil)
Turmeric powder - 1/2 tsp
tarmarind pulp- 1tsp
Mustard seeds - 1/2 tbsp
Curry leaves - 2 big stems
Coconut oil - 2 tbsp
Salt – Asper the taste
Make a paste of grated coconut, red chilly, 2 garlic pods, roasted coriander seeds, tarmarind pulp.
Boil the channa dal with 2 cups of water & salt in a pressure cooker till soft . Remove the lid & add the coconut paste. Stir well & cook again for 1-2 min.
Heat 1 tbsp of coconut oil in a pan. Splutter mustard seeds & Add hing, chopped onion, 2 chopped garlic cloves, curry leaves. Sauté for 1-2 min till onions becomes soft.
Add chilly powder, turmeric powder & sauté for 5 sec. Pour the seasoning to the boiled channa dal & mix properly & cook for another 1-2 min till the gravy becomes thick.
Serve hot with rice/ roti.
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