1)  Kadala  (Black Gram Dal, Black chickpeas)  – 1/2 cup
2)  Chena (yam) chopped into small pieces – 1/2 cup
3)  Ginger, finely chopped – 1 tsp
4)  Green chillies, finely chopped – 1 tsp
5)  Turmeric powder – 1/4 tsp
6)  Salt to taste
7)  Water

For Garnish:

1)  Grated coconut – 1/2 cup
2)  Red-pearl onions – 5, thinly sliced
3)  Coconut oil – 1 tbsp
4)  Mustard seeds – 1/4 tsp
5)  Dry red chillies – 3
6)  Curry leaves – 1 sprig

Cooking Method:

Heat oil in a shallow pan, splutter mustard seeds.
Add dry red chillies, thinly sliced onions and saute till it turn light golden.
Add curry leaves and grated coconut and roast till it is brown and keep aside.
Pressure cook  soaked Kadala with 1 1/2 cups of water and enough salt, till it’s well cooked and soft.
Add chopped yam, ginger, green chillies, turmeric powder, salt to cooked Kadala.
Cook until it is soft. Add little water if needed.Once yam is cooked, add the roasted coconut mixture to this, give a gentle stir and switch off the stove.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.