Ingredients:
Avarekalu – 2 cups, shelled
Groundnut – 2 tblsp (optional)
Green Chillies – 3, slit
Onion – 1 medium, chopped
Coriander Leaves – 2 tblsp, chopped
Oil – 3 tblsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 2 sprigs
Turmeric Powder – 1/4 tsp
Salt to taste
Fry in 2 tsp Ghee and Grind to a Paste:
Chana Dal – 4 tsp
Urad Dal – 2 tsp
Coriander Seeds – 1 tblsp
Poppy Seeds – 1 tsp
Red Chillies – 2
Cumin Seeds – 1 tsp
Peppercorns – 1/4 tsp
Asafoetida – a pinch
Coconut – 4 tblsp, grated
Method:
1. Cook avarekalu in a pressure cooker till done.
2. Cool, peel skin, set aside the kalu.
3. Fry groundnuts in 2 tsp oil and set aside.
4. Heat rest of the oil, add mustard and, when done, the curry leaves, chillies and onions. Fry onions till browned adding turmeric powder.
5. Add ground masala and stir for 1 to 2 minutes.
6. Add cooked dal, 1 to 1 1/2 cups of water, add salt.
7. Allow to simmer on low heat till gravy is well blended adding groundnuts and chopped coriander leaves.
8. Serve hot.
