Kadla Curry

Ingredients

• 1 cup brown Bengal gram (kadla), soaked overnight 
• 2 tablespoons oil
• 1 tablespoon coriander seeds
• 4 dried red chillies
• 20-24 curry leaves
• 1 large onion, sliced
• 4-5 garlic cloves
• ½ cup scraped fresh coconut
• 1 large onion, chopped
• ½ teaspoon red chilli powder
• Salt to taste
• Fresh coriander sprig for garnish

Method 

1. Put brown Bengal gram in a pressure cooker, add 3 cups water, mix, cover and cook under pressure till 5-6 whistles are released. Switch the heat off and allow the pressure to reduce completely. 
2. Meanwhile, heat 1 tablespoon oil in a shallow pan, add coriander seeds, red chillies, 10-12 curry leaves and sliced onion, mix and sauté for 2 minutes. Add garlic and coconut, mix and sauté till lightly coloured and fragrant. Switch the heat off and allow to cool slightly. 
3. Transfer the mixture into a mixer jar and add 1 cup water and grind to a smooth paste.
4. Heat remaining oil in a deep non-stick pan, add chopped onion and remaining curry leaves, mix and sauté till light golden.
5. Add cooked gram mixture along with the water in which it was cooked. 
6. Add the ground paste, red chilli powder and salt and mix well. Cook for 4-5 minutes or till the curry thickens slightly.  
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.