Senaga Pappu Koora

Method

1. 1

   Soak chana dal: Wash 1 cup senaga pappu (chana dal). Soak in water for 2 hours. Drain.

2. 2

   Pressure cook chana dal: Cook soaked chana dal with 2 cups water and half tsp turmeric for 3 whistles. It should be cooked but still holding its shape — not mushy.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds.

4. 4

   Add aromatics: Add 2-3 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 sliced garlic cloves. Fry until golden.

5. 5

   Add green chilli and ginger: Add 2 green chillies and 1 tsp grated ginger. Fry 1 minute.

6. 6

   Add cooked chana dal: Add drained cooked chana dal. Toss to coat in the tempered oil.

7. 7

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.

8. 8

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss on medium heat 2 minutes.

9. 9

   Dry out: Cook on high heat 2-3 minutes until the koora is dry and each dal grain is separate.

10. 10

    Serve: Adjust salt. Senaga pappu koora should be dry and flavourful. Serve with steamed rice, sambar and pappu.