Coconut - 1/3 cup
Fennel seeds - 1 tsp
Green chillies - 4
Cashew nuts - 4
Garlic - 2
(Pour water and grind to a smooth paste)
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1/4 tsp
Cinnamon - a small piece
Cloves - 1
Bay leaf - 1
Moongh dal - 1/4 cup
( dry roast till just hot pour water and pressure cook till soft)
Boiled potato - 1 medium size
( boil the potato peel the skin and mash it coarse)
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onions - 1/4 cup ( heaped)
Slit green chillies - 4
(add according to your spice level)
Curry leaves - few
Water as needed
Heat oil in a pan and temper with above ingredients.
Add onions, green chillies and few curry leaves saute till transparent. Add salt and turmeric powder sauté till raw smell has disappeared.
Pour the cooked moongh dal,ground paste and mix for a minute.
Add water according to the consistency you want,usually this gravy should be a bit watery and spicy.
Boil for 2 to 3 minutes and switch off the stove.
Garnish with curry leaves and serve hot as side dish for Idli or Dosa.
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