Serves: 2-3
Onion - 1 small
Tomato - 1 small
Roasted bengal gram - 3 tbsp
Green chili - 4
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Curry leaf - 3
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Oil - 1 tbsp
Salt - as required
Water - as required


  1. Finely chop onion and tomato.
  2. Depending on preferred heat level, either finely chop the green chili or just put vertical slits halfway up each chili.
  3. Finely grind roasted bengal gram into a fine powder.


  1. Heat oil in a saucepan.
  2. Add mustard seeds and wait for them to crackle.
  3. Add cumin seeds and let it splutter for a few seconds.
  4. Add onion, green chili, and curry leaf. Saute till onion turns translucent. Add a little salt to speed cooking. Should take 2-3mins.
  5. Add ginger and garlic paste and saute till raw smell goes. Should take 2 mins.
  6. Add tomato and saute till it turns a little mushy. Should take 2-3 mins.
  7. Add a cup of water and bring to boil.
  8. Meanwhile, mix turmeric powder, a little salt, and the roasted bengal gram powder with enough water to make a paste of pouring consistency. Don’t make this too early as it will thicken up fast.
  9. Once water boils, pour in the paste stirring continuously to avoid lumps.
  10. Add water if it becomes too thick.
  11. Taste and add salt as required.
  12. Let the mixture boil on low heat for a minute, then remove from heat.
  13. Serve hot with dosa, idly, etc.