Bengal gram or channa dal curry
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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Bengal gram(soaked for an hour but not neccasary, Kadalaparippu) - 1 cup
- Turmeric powder - 1 tsp
- Salt(As reqd) -
- Ghee - 1/4 cup
- or -
- Butter - 1/2 stick
- Onion(chopped) - 1 no
- Garlic pods(minced) - 3 nos
- Green chillies(As reqd) -
- Tomato(chopped) - 1 no
- Coriander seeds(ground) - 1 tsp
- Cumin seeds(crushed)(Jeerakam) - 1/4 tsp
- Coriander leaves(chopped) - 1 tbsp
Ingredients
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Instructions
- Add the dal in a small sauce pan with 1 glass of water to cover the dal.
- Add 1/2 tsp of turmeric powder, 1 tsp of salt and bring to a boil. Cook until the dal is tender but not to soft.
- Heat ghee in a pan.
- Saute the onions and garlic until they are golden.
- Add tomato followed by 1/2 tsp of turmeric powder, green chillies, ground coriander and crushed cumin seeds.
- Cook until the tomatoes become tender.
- Add the dal including the water that it cooked in.
- Bring to a simmer and cook until the desired consistency is achieved.
- Garnish with chopped coriander leaves.
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