The most inspiring
recipe which I took from the different blog and it came out well and really it
goes well with rice ..
Ingredients
Ingredients
- Channa dhal- 1cup
- Green chillies-2-3 nos
- Saunf- 1 tsp
- Pudina leaves- 7-8
- Cloves-2
- Salt- to taste
- Tomato- 3nos
- Onion- 2 nos
- Mustard seeds- 1tsp
- Urad dhal- 1tsp
- Cumin seeds-1tsp
- Sambhar powder- 2tsp
- Turmeric powder-1/2tsp
- Hing-1/4tsp
- Garlic- 4cloves
- Ginger- a small piece
- Grated coconut-1 1/2 cups
- Coriander leaves- for garnishing
Method
- Soak channa dhal for 2 hours.
- Filter water and grind it in mixer with saunf,
cloves, pudina and green chillies to make a coarse dough
- Add salt and mix well.
- Make lemon sized balls.
- Prepare a paste of coconut, tomatoes, garlic,
ginger.
- In a heavy bottomed pan heat oil. Splutter
mustard, urad dhal, cumin seeds.
- Saute onions. When golden brown add the paste,
turmeric powder, sambhar powder and salt.
- Cook on low flame. When the raw smell is gone add
3-4 cups of water.
- When it comes to boil add the dhal balls one by
one.Do not mix the gravy until the balls start floating.
- When the balls start floating, reduce the flame
and cover the pan and let it cook for 5 minutes.
- Switch off stove and garnish the gravy with coriander
leaves.
- The gravy should be watery. Only then it would
come to gravy consistency when cool. Otherwise the gravy Will look like
poriyal. This is because the balls absorb the water in the gravy to become
soft.
- You can deep fry balls in oil or steam cook the balls and add to the gravy.
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