CHANNA DAL SAMBAR

CHANNA DAL SAMBAR

INGREDIENTS

Channa Dal- 200 grams

Turmeric powder -1/2 tsp

Sambar powder= 3 teaspoon

Asafoetida – small piece

SMALL ONION- 2 HANDSFUL (PEELED)

Tomato- 3

Green chilli-4

Red chilli-1

Coconut- 1 cup (Grated)

Khus khus- 1 tsp

Tamarind

Salt- as required.

Oil for garnishing

Mustard

Curry leaves

Coriander leaves

METHOD

Cut tomato, onion, green chillies. Onions should be cut across into two halves. Cook channa dal in pressure cooker. Mash half of the cooked dal nicely and remaining half should be mashed coarsely. Grind coconut and khus khus into a nice paste. Prepare tamarind concentrate. Add cooked dal, salt, coconut paste to this concentrate. Heat oil in a vessel and add mustard and asafetida. Add red chillies, green chilli, tomato, onion and saute it. Add the dal-tamarind mixture and water as needed. Boil till you get sambar smell. Then add sambar powder and again boil for few minutes. Then add coriander leaves and remove from flame and keep covered till served.

VADACURRY

INGREDIENTS
1 CUP CHANNA DAL
2 TOMATOES, FINELY CHOPPED
1 CUP ONION, FINELY CHOPPED
2 GREEN CHILLIES
1 GINGER, SMALL PIECE
3 GARLIC
2 BAY LEAVES
1 SMALL STICK CINNAMON
1 TSP CHILLI POWDER
1 TSP CORIANDER POWDER
 3 CLOVES
1/2 TSP.TURMERIC
1TSP GARAM MASALA
1 BUNCH OF MINT LEAVES
OIL FOR FRYING
SALT TO TASTE

method
Soak bengal gram for 5 hours and grind it coarsely by adding little water. Add few green chillies and salt. Make small vadas with this batter and fry it.Put in on a tissue to absorb extra oil.Take a pan and heat oil in it.Add cloves. cinnamon, bay leaves and perunjeerakam.Add onions, green chillies, ginger, garlic and saute until the raw smell disappears. Add finely chopped tomatoes and saute for minutes.Cook it for some time and then add chilli powder, coriander powder and turmeric powder. Add some water and salt. Let it boil. Smash the fried vadas with your hand and add to the mixture. Add mint, coriander leaves and garam masala. Allow it to form into a thick gravy. Serve hot. This goes well with idlis and dosas.