Relish this delightful dish from the temple city of Tamil Nadu, that is sure to tantalize your taste buds when you have it with hot mallipoo idlis and kumbakonam special degree coffee..
Take a quarter cup of split moong dal and drop it into a vessel and wash twice and place it inside a pressure cooker at the bottom and cover with a lid. Then place another vessel with a cup of water on top and drop in the potatoes and pop the lid on and cook for three to four whistles approximately and keep aside.
Wash the veggies and chop the onion into fine pieces and slit the green chilies into two and keep it.
Take a blender and add in the measured quantities of coconut, fennel seeds, green chilies, roasted gram and garlic cloves and sprinkle a little water and make a smooth paste out of it.
Heat a thick bottomed skillet and tip in two tablespoons of groundnut oil and after a few seconds, drop in half a teaspoon of fennel seeds.
Lower the flame and add the measured quantities of bay leaf, cloves,cardamom and cinnamon and stir in.
Finally add the slit green chilies with a nice stir.
Add the finely chopped onion and sprinkle the required salt.
Let it saute for a minute and in the meantime peel off the skin from the boiled potatoes and mash it up or dice them.
When the onion becomes translucent, just add the mashed potatoes and mix well.
Then add the ground masala paste along with a little water and mix altogether.
Subsequently, squirt in the boiled moong dal and add two cups of water approximately depending upon the consistency.
Alter the flame to high mode and let it cook for a while.
When it turns aromatic and reaches the desired consistency, just lower the flame and sprinkle some lush green coriander leaves and turn the flame off.
Squeeze half a lemon and stir in. Serve hot with pearly white idlis or golden crispy dosas.
Serving Size 2
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.