Split channa dal curry/ Kadalai Parrupu Curry

As you all know for this week BM, I choose Split channa dal (Kadalai parrupu) as main ingredient, today its going to be gravy. When I was planning for this gravy I got lot of South Indian kulambu in mind but my tongue was asking for some new taste. Long time back I came across this Sri Lankan curry some where. It sounds good for puttu and string hoppers when compared to rice. In Sri Lankan dish they use to add more chilies according to your taste you can change. They usually add curry powder for this instead of that I added homemade coriander powder.

Ingredients:

Split channa dal (Kadalai parrupu)	½ cup
Onion	1 medium size
Tomatoes	1 small
Garlic pods crushed	3
Cumin seeds	1 tsp
Mustard seeds	¾ tsp
Chili powder	¾ tsp
Coriander powder	½ tsp (homemade)
Clove	1-2
Cinnamon stick	½ inch
Ginger crushed	¼ inch
Green chili	1-2
Dry red chili	1-2
Curry leaves	few
Coriander leaves	few
Salt
Oil

 

Directions:

1. Cook channa dal with a drop of oil until it’s slightly overcooked.
2. Mash ¼ of the cooked dal. Heat oil in a pan, splutter mustard seeds, cumin seeds, clove, cinnamon, both chilies and curry leaves.
3. Add onion and ginger once it turns soft add tomatoes and cook until soft. In this stage add turmeric powder, chili powder, coriander powder and garlic mix well and cook for 2 minutes.
4. Now add dal, mix well and add enough water and salt allow it to cook in medium heat for 10 minutes.
5. Add few coriander leaves and curry leaves and turn off the stove and serve with rice, puttu or sting hoppers.

 

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