Kadalai Paruppu (Chana dal/ Bengal gram) - 250 grams
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 3-4
Red chillies – 1-2 broken into 2 halves
Turmeric -1/4 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp
Salt as per taste.
Curry leaves – a sprig
Coriander leaves for garnish
Soak the Bengal Gram in water for 2-3 hours, rinse out well, add some turmeric powder and half a cup of water and pressure cook it for about 3-4 whistles. Don’t throw the water in which the chana dal has been boiled as it contains a lot of nutrients. Keep the boiled chana dal aside.
In a Kadhai (wok), Add oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the red chillies, when the udad dal becomes slightly pink, add the green chillies and the curry leaves and fry well, now add in the boiled Chana dal and turmeric, asafetida and salt. Mix well. Cover the kadhai with a lid. Don’t add water, The boiled chana already has some water, so let it cook. Once all the water is soaked up Add freshly grated coconut and some coriander leaves and mix well.
Serve hot with Rice and Rasam or enjoy it as it is.