Chana dal – 3/4 cup
Turmeric powder – 1/2 tsp+ 1/2 tsp
Coconut oil – 1 tsp + 2 tsp
Salt as needed
Chopped Bottleguord – 2 cups
Tomato – 1 medium, quartered
Red chilly powder – 1/4-1/2 tsp
Grated coconut – 1 cup + 1/4 cup
Cumin seeds – 1/2 tsp
Garlic – 1 clove
Shallots – 3 big
Greenchilly – 3 numbers
Mustard seeds – 3/4 tsp
Dry red chilly – 2 numbers, split
Curry leaf – 1 sprig
Cook the chana dal adding 2 cups of water, 1/2 tsp of turmeric powder, 3/4 tsp of salt & 1 tsp coconut oil in your pressure cooker . Simmer for 15 minutes after the first whistle. Dal should be cooked soft but not mushy.
Add the chopped bottleguord, tomato, red chilly powder & 1/4 cup of water to the cooked dal; add salt if needed. Again cook the mixture in your pressure cooker. Simmer for 5 minutes after the first whistle.
Grind the grated coconut ( 1 cup), cumin seeds, garlic clove, greenchillies, 1/2 tsp of turmeric powder & shallots to a very smooth paste adding little water. Add this paste to the curry , enough water to make up the gravy ( the gravy thickens with time) & let boil on low heat for 10 minutes more.
Heat oil & splutter the mustard seeds. Add curry leaf & dry red chillies. Pour this seasoning over the curry. Also roast 1/4 cup of grated coconut on low heat till it changes it’s color to golden brown. Add this to the gravy.
Serve hot with rice.