Ingredients:
- Soaked kondakadalai (Black chana) - 1 cup
- Onion - 1
- Tomato - 2
- Green chilli - 2
- Sambar powder - 2 tbsp
- Turmeric - 1/4 tsp
- Cinamon - 1 piece
- Cloves - 2
- Fennel seeds - 1 tsp
- Curry leaves
- Salt
- Oil
To roast and grind:
- Small onion - a hand full
- Cinamon - 2 small piece
- Clove - 4
- Ginger - a inch
- Garlic -2
- Fennel seeds - 1 tbsp
- Jeera - 1/2 tsp
- Corriander seeds - 2 tbsp
- Mint leaves
- Grated coconut - 1/2 cup
- Oil - 1 tbsp
Preparation:
Soak kondakadalai for 8 hrs overnight and keep it ready. Roast all the ingredients mentioned under “to roast and grind” and make a smooth paste out of it.
Heat the oil in a pressure cooker and add cinamon, cloves, fennel seeds and saute for few minutes. To that, add the chopped onions, curry leaves, turmeric powder and saute till the onions turn golden brown. Then, add chopped tomatoes, green chillies and cook till the tomatoes turn soft and mushy.
Add the soaked kondakadakai, along with salt and sambar powder and mix well. To that, add the ground paste and required amount of water and cook for 4 whistles . Then, leave the pressure cooker in low flame for 2 minutes and turn off the stove.
Serve hot with chapathi/roti/dosa.
