CHANADAL AND DILL LEAVES CURRY

INGREDIENTS:

Chana dal/senaga pappu              1 cup

Dill leaves                                   1 bunch

Onion                                           1

Green chilies                                3

Ginger-garlic paste                      1 tsp

Tomatoes                                     2 medium size

Red chilly powder                       1 tsp(adjust)

Salt                                              as needed

FOR TEMPERING:

Mustard seeds                              1 tsp

Cumin seeds                                 1 tsp

Urad dal                                        1 tsp

Curry leaves                                 1 sprig

PROCEDURE:

1) Soak the chana dal/senaga pappu over night.  Then boil the dal until it is soft but it should not be mushy.

2)Heat oil in a pan. Then add the mustard seeds once they splutter then add the cumin seeds,urad dal, green chilies and curry leaves.

Then add the onion pieces once they turn transparent then add ginger- garlic paste. Once the raw smell leaves then add the soaked and boiled chana dal to it.

The chana dal should be fried well so that raw smell leaves it.

3) Add the tomato pieces and salt. Cover the lid and let the tomato get cook. 

Check for spice then add the red chilly powder to it.

4)Then add the dill leaves to it.

Saute the leaves well for 5 minutes. (you can smell the minty flavor by this time)

Add a little water and close the lid so that the dal gets cooked.