Simple lentil curry made with Bengal gram, an excellent side dish for idli dosa or chapati.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Side Dish
Cuisine: Indian
Keyword: Channa dal, chapati side gravy
Servings: 4
Author: Mullai Madavan
Equipment
Pressure cooker
Ingredients
1cupBengal Gram / Kadalai paruppu / Channa dal soak for 3 hours
1cupOnionchopped
1/2cupTomato
2each Green chilli
1teaspoonGinger Garlic paste
1/2teaspoonTurmeric powder
1/2teaspoonKashmir Chilli powder for color
1teaspoonRed chilli powder
2teaspoonCoriander powder
1 & 3/4teaspoonSalt
3cups Water
2tablespoonsOil
1teaspoonGhee
2eachBay leaf
1eachStar Anise
2eachCinnamon
2eachCardamom
6each Cloves
1teaspoon Cumin seeds
4eachCurry leaves
1tablespoonCoriander leaveschopped for garnish
Instructions
Soak Bengal gram for at least 3 hours in enough water.
Heat oil and ghee in a pressure cooker pan, season with bay leaf, cumin seeds, cinnamon, cloves, cardamom, star anise and curry leaves.
Saute onion along with green chilli and ginger garlic paste until well browned.
Add in chopped tomatoes along with turmeric powder, red chilli powder, coriander powder and salt. Kashmir chilli powder is optional, its for adding more color to the gravy.
Saute well until the masala powder blends well and turn brown.
Add in soaked bengal gram along with water and pressure cook for 2 whistles.
When done, gently mix and garnish with coriander leaves.