Serves: 2-3 Ingredients: 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
- Finely chop onion and tomato.
- Depending on preferred heat level, either finely chop the green chili or just put vertical slits halfway up each chili.
- Finely grind roasted bengal gram into a fine powder.
- Heat oil in a saucepan.
- Add mustard seeds and wait for them to crackle.
- Add cumin seeds and let it splutter for a few seconds.
- Add onion, green chili, and curry leaf. Saute till onion turns translucent. Add a little salt to speed cooking. Should take 2-3mins.
- Add ginger and garlic paste and saute till raw smell goes. Should take 2 mins.
- Add tomato and saute till it turns a little mushy. Should take 2-3 mins.
- Add a cup of water and bring to boil.
- 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.
- Once water boils, pour in the paste stirring continuously to avoid lumps.
- Add water if it becomes too thick.
- Taste and add salt as required.
- Let the mixture boil on low heat for a minute, then remove from heat.
- Serve hot with dosa, idly, etc.