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Main ingredients | Bengal gram stock, Dried coconut, Onions, Fresh coriander leaves, Garlic, Curry leaves, Red chilli powder, Turmeric powder, Kala masala |
Cuisine | Maharashtrian |
Course | Dals and kadhis |
Prep time | 10-15 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Mils |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 3 cups cooked Bengal gram (chana dal) stock
- ½ dried coconut
- 2 medium onions
- ½ cup fresh coriander leaves
- 3-4 tablespoons oil
- 1-2 tablespoons finely chopped garlic
- 10-15 curry leaves
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 tablespoon kala masala
- 2 tablespoons chopped fresh coriander leaves
- Puran polis to serve
Method
- Roast the dried coconut over direct flame till well charred from all sides. Dip it in a bowl of water.
- Similarly, roast the onions over direct flame till well charred from all sides as well. Transfer into the same bowl of water.
- Peel the charred skin of the dried coconut and the onion. Trim the top of the onions and discard the eye. Roughly chop the roasted dried coconut. Transfer these into a mixer jar.
- Add ½ cup coriander leaves and ½ cup water and grind to a fine paste.
- Heat oil in a deep pan. Add garlic and sauté till golden. Add the ground paste, mix well and saute till oil separates.
- Add curry leaves, mix well and saute for 1 minute. Add turmeric powder and red chilli powder, mix well and saute for 1-2 minutes.
- Add the cooked Bengal gram water and mix well. Let the mixture come to a boil and continue to cook for 2-3 minutes.
- Add salt and kala masala and mix well. Cook for 1 minute. Add coriander leaves, mix and cook for 1 minute.
- Transfer into a serving bowl. Serve hot with puran polis.
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