Ingredients:
Whole Bengal Gram – 2 cups
Water – 4 1/2 cups
Salt to taste
Refined Vegetable Oil – 1 1/2 cups
Onion – 1 1/2 cups, finely sliced
Potato – 1/2 cup, cubed
Bread – 1/2 cup, cubed
Green Chillies – 6, half slit
Tomatoes – 6, large, each cut into 8 pieces
Sugar – 1/2 tsp
Mustard Seeds – 1/2 tsp
Chilli Powder – 1 tblsp
Coriander Powder – 1 tblsp
Turmeric Powder – 1/4 tsp
Coriander Leaves – few
Lime – 1
Method:
1. Wash and soak bengal gram in 2 cups water overnight.
2. Pressure cook with salt in 2 1/2 cups of water for 40 minutes.
3. Heat 1 cup oil.
4. Add 1 cup sliced onion.
5. Fry well, drain and keep aside.
6. Fry and drain potato cubes.
7. Fry cubes of bread. Drain and keep aside.
8. Saute green chillies and tomatoes.
9. Sprinkle salt and sugar on all the above ingredients.
10. Remove from fire.
11. Take another pan and heat 1/2 cup oil.
12. Splutter mustard seeds.
13. Add 1/2 cup onion and fry till brown.
14. Mix the chilli, coriander and turmeric powders in a little water and make into a paste.
15. Lower the flame and add the paste to the pan.
16. Add the cooked bengal gram and mix gently.
17. Spread the curry on a large, flat dish and garnish with the fried onion, potato, green chilli, tomato and cubes of bread.
18. Garnish with the coriander leaves and quartered lime.
19. Serve.
