Ingredients:
Channa Dal - 2 Cups
Onions - 2 Medium
Green Chillies - 4 nos
Ginger garlic paste - 2 tablespoon
Tomato - 1 big
Cinnamon,bay leaves - a little
Salt - to taste
To make a paste:
small onions - 1/2 cup
Red Chilli powder - 1 tablespoon
shredded cocunut - 1/2 cup
Coriander seeds - 1 tablespoon
cumin seeds- 1 teaspoon
pepper corns - 1 teaspoon
Method:
Soak Channadal for 8-10 hours and grind it coarsely, add little salt and make small vadas (don't bother about the shape of the vadas) and keep aside.
Next in a broad saucepan add little oil, first add the cardamom and bayleaves. Next add the garlic.
Add the onions (cut lengthwise) and fry till it is brown.
Now add ginger-garlic paste and fry till the raw smell goes.
After this is done add the chopped tomatoes and red chilli powder, fry for 2 mins and close the lid for few mins till the tomatoes are cooked.
Now add the ground paste and 4-5 cups of water and let it boil. While the water starts boiling add coriander leaves
Take the vadas and add it to the boiling gravy.
Add salt and remove from fire. If the curry becomes very thick add some more water, the curry should ne neither too thick nor too liquid. Now your curry is ready to be served.
Next in a broad saucepan add little oil, first add the cardamom and bayleaves. Next add the garlic.
Add the onions (cut lengthwise) and fry till it is brown.
Now add ginger-garlic paste and fry till the raw smell goes.
After this is done add the chopped tomatoes and red chilli powder, fry for 2 mins and close the lid for few mins till the tomatoes are cooked.
Now add the ground paste and 4-5 cups of water and let it boil. While the water starts boiling add coriander leaves
Take the vadas and add it to the boiling gravy.
Add salt and remove from fire. If the curry becomes very thick add some more water, the curry should ne neither too thick nor too liquid. Now your curry is ready to be served.
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