Ingredients
- Senaga Pappu / Channa Dhal – 1 cup
- Onion – 1, medium size, chopped
- Green chillies – 3, slit and cut into small pieces
- Ginger – 1” piece, chopped, optional
- Coconut – 4 tbsps, freshly grated
- Salt to taste
To temper/popu/tadka
- Mustard Seeds – 1 tsp
- Urad dhal – 1 tsp
- Red chillies – 1, broken
- Curry Leaves – 2 sprigs
- Oil – 2 tsps
- Asafoetida a pinch
To garnish
Coriander leaves
Preparation Method
Clean and soak the channa dal in water for 5-10 minutes.
Cook in the pressure cooker with salt for one whistle. Pour water till the dal soaks in.
More water may make the dal mushy.
Cool and open the lid. Drain the excess water and keep aside.
Heat oil, add mustard seeds, wait until it splutters.
Add urad dal, red chillies, green chillies, asafoetida, curry leaves and the onion. Fry till the onion becomes translucent.
Now add the cooked channa dal and adjust salt.
Stir for few minutes.
Add the coconut gratings and remove from the stove.
Garnish with chopped coriander leaves.
Serve as a side dish or evening snack.
