Kumbalanga – Chena Molesium

  1. Cook 1/8 cup of toor dal adding 1/2 cup of water, 1/4 tsp of salt, 1/4 tsp of turmeric powder, 2 big garlic cloves, a few curryleaves & 1 tsp of coconut oil in your pressure cooker. Simmer for 8 – 10 minutes after the first whistle. The dal should be cooked soft but not mushy.
  2. Cook 11/2 cup of ashguord, 1/2 cup of elephant yam & 4 slit greenchillies adding 1/4 tsp of turmeric powder & 1/2 tsp of salt in 1 cup of water. Cover cook on low heat for 10 minutes. Add 1 tomato (cut into chunks) and cook for 10 more minutes.
  3. Grind together 1 cup of grated coconut, 1/2 tsp of red chilly powder, 3/4 tsp of cumin seeds & 1/4 tsp of turmeric powder to a very smooth paste adding enough water.
  4. Add this coconut paste & the dal to the cooked veggies & let boil for 5 minutes on a low heat.
  5. In a wok, heat 1 tbsp of coconut oil & add 1 tsp of mustard seeds. Allow them to splutter. Add  1/2 tsp of urad dal & fry till golden brown in colour. Add 2 dry red chillies (split), 3 shallots & a few curry leaves. Pour this seasoning over the curry.
  6. Serve hot with rice.
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