Preparation time : 15 minutes
Cooking time : 30 minutes
Servings – 6 people
Type: South indian recipe
Moong dal – 1 cup
Potato – 3 medium size
Water – as required to boil
Salt -as required
Coconut – 1/4 cup grated
Green chilly – 1 no
Cashews – 4 nos
Fennel – 1 tsp
Garlic – 3 nos without skin
To Temper :
ghee -1 tsp
Oil – 1tbsp
Bay leaf – 3 medium size
Black stone flower – few for the flavor
Ginger garlic paste – 2 tsp
Onion – 3 medium cut in to slit
Green chilly – 3 nos lengthy one
Coriander leaves – for garnishing
Take the pressure cooker and add the moong dal ,then add the peeled ,chopped potato and pour the enough water to pressure cook it, do add the required amt of salt. Once the pressure leaves, open the cooker and mash it nicely , There should not be any potato or moong dal everything should be mashed well.
Heat the kadai , pour the ghee once melts, pour the oil , once heat add the bay leaf and black stone flower masala and saute for 30 seconds, then add the finely slit green chilly , wait till it fry then add the onion and saute till the color changes, Then add the ginger garlic paste and saute till the raw smell goes.
Once the raw smell goes, add the onion mixture to the moong dal potato mixture or vice versa, adjust salt. .
Mean while Grind the item given under ” To grind” . Add the grind mixture to the moong dal potato gravy. Mix well. Allow it to boil well for 5 minutes. Once every thing blend well and raw smell goes . off the flame
- Actual recipe calls for cinnamon sticks, which is not available so i replaced with black stone flower, still no compromise on the gravy.
- I have added green chilly directly for the milnd taste, if u want it spicy you can grind the green chilly in coconut paste.
- Adjust the water consistency according to the requirement of gravy.
- Smashing the entire moong dal and potato brings nice texture and flavor so do not miss that.