INGREDIENT

Channa dal – ½ cup
Red chillies – 2
Onion – 1
Tomato – 1
Red chilly powder – ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Fennel seeds (sombu) – ½ tsp
Cinnamon – 1 stick
Cardamom – 2
Bay leaf – 1
Cloves – 3
Oil – 1 tbs
Curry leaves – few
Coriander leaves – few
Salt to taste

METHOD

Cut the onion and tomato into small pieces.
Soak the channa dal for an hour in water.
Grind channa dal, salt and red chillies in mixer. Don’t make it into fine paste.
Make small balls and steam in a steamer or idli cooker for 10 mins.
Allow it to cool.
In a pan, heat oil and add fennel seeds, cinnamon, cardamom, bay leaf, cloves, curry leaves and onion and sauté for 2 mins.
Now add tomato and sauté for a min.
Add red chilly, coriander, turmeric powder and salt and cook for a min
Break the cooked channa dal ball and add to the pan.
Add 1 cup of water and cook till it is thick.
Garnish with coriander leaves and serve.

SERVING TIP

It is a very good side dish for idli and dosa