Kadala curry

Kadala (bengal gram) - 1 cup

Salt

Vegetable oil - 1 tsp + 1 Tbsp

For masala,

Onion - 2, medium size, cut into small pieces

Red chili powder - 1 tsp

Coriander powder - 1 and 1/2 tsp

Grated coconut - 1/4 cup

Perumjeerakam (aniseed) - a pinch

Clove - 1

Cinnamon - 1 small stick

Mustard seeds - 1/4 tsp

Curry leaves - a few

Coconut pieces - 1/4 cup

Wash Kadala. In some water and little salt, cook kadala.

In a saucepan, add a tsp of oil. When its hot, fry onion until it becomes very soft. Add chili and coriander powders. Fry for a second. Remove from flame and allow to cool.

Once cool, grind into a paste. Add grated coconut and perumjeerakam. Grind into a thick masala.

In the saucepan, add a Tbsp of oil. When hot, add clove, cinnamon, mustard seeds and curry leaves. When the seeds crackle, add the ground masala. Let water evaporate. Add coconut pieces and cooked kadala. Add water. Stir. For a thick gravy, add less water. Add salt according to taste.

Serve with chapathi or puttu.

Recipe from Mom