Style -Tamil Nadu
Cooking Time - 30 minutes
To Serve - 5
Take with Rice
Channa Dal-1 cup
Cumin seeds-1 tsp
Coriander seed - 2tbsp
Coconut-2 small piece
Tamarind juice-1 1/2 cup
Mustard seed-1 tsp
Soak Channa Dal in the water for 45 minutes.
Drain the water and add 2 red chilies, Asafoetida,
Curry leaves and salt then coarse grind all together.
Now make small balls (Urundai) and kept it aside.
Boil these balls in the Idli cooker or Idli vessel.
Dry roast red chillies, coconut and Bengal gram
into fine paste with little water and keep it aside.
Heat the pan with the oil and fry mustard seeds,
Curry leaves, cumin seeds and then add the chopped
onion and fry for 3 minutes, then fry tomato and add
the tamarind juice, ground paste, salt and mix well.
Now pour the steamed Channa Dal balls into the
gravy. Cover the pan and let it boil in the medium
Remove the cover and let it to boil for 5 min.
Serve with rice.
Note: Instead of making Channa Dal balls Dal
vadai can be used. Tips: Channa dal ball itself is a best side