Serves: 4
Calories: 250/serving
Calories: 250/serving
Ingredients | Qty | Prep |
Senagapappu | 1 cup | soak for 4 hours |
Onion | 2 large | julienne |
Tomato | 2 medium | chopped |
Garlic | 3 - 4 large cloves | chopped & crushed |
Fennel seeds | 2 tsp | |
Cloves | 4 small | |
Cinnamon | 2 inch stick | broken |
Salt | to taste | |
Red chili powder | to taste | |
Green chilis | 4 - 5 medium | sliced vertically |
Method:
- Soak dal for 3 - 4 hours/overnight and grind coarsely with salt and little water
- Spread on to a plate and steam in cooker for 10 minutes without whistle (make sure plate has a lid)
- Let it cool and cut into squares
- Fry fennel seeds, cloves and cinnamon in little oil
- Add onion, garlic and green chilis, cook for 5 minutes
- Add tomatoes, water and dal squares
- Adjust salt and red chili powder and cook until the squares break down and are incorporated into the gravy
- Serve with any kind of dosa or idli
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