Kadappa


Ingredients:

Moong Dal (pasi paruppu) – ½ cup

Potatoes – 2 (skin peeled)

Onion – 2 (sliced lengthwise)

Turmeric Powder – ¼ teaspoon

Hing – ¼ teaspoon

Lemon juice – 1 tablespoon

Coriander leaves – 2 teaspoons (finely chopped)

Salt – 1 ½ teaspoons

To Temper:

Oil – 2 teaspoons

Curry leaf – 10 – 12 leaves

Cinnamon – 1 inch piece

Garlic – 2 cloves

Cloves – 2

Grind to paste:

Roasted Gram Dal (Pottu Kadalai) – a handful

Green Chillies – 3

Fresh grated coconut – ¼ cup


Method:

  1. Pressure cook moong dal and potatoes (cut into quarters) along with turmeric powder and hing.
  2. Heat oil in a non-stick deep pan and add ingredients mentioned under tempering.
  3. Add chopped onions and fry for 2 to 3 minutes.
  4. Mash the pressure cooked mixture and add it now along with ground paste.
  5. Allow boiling for 5 to 6 mins in low flame.
  6. Remove from flame and add juice of lemon, garnish with coriander leaves.
  7. Serve hot with idlis/dosas/pooris.


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