This is the recipe I learned from my mother-in-law. She was and a great cook and mostly preferred only satwik foods. One or two dishes were exceptions. Like this recipe which uses onions. Rice puttu and Kadala curry is a popular combination in traditional Kerala breakfast fare.
Black chana: ½ cup
Onions: 1 cup (chopped)
Fresh coconut: ½ cup(grated)
Whole pepper: 1 tsp
Dried red chili: 2-3
Coriander seeds: 1tbsp
Mustard seeds: ½ tsp
Curry leaves: 2 sprigs
Rock salt: to taste
Cold-pressed coconut oil: 1 tbsp (optional)
Soak black chana in enough water for at least 8 hours.
Cook with salt until soft. Do not discard extra water if any.
Dry roast pepper, red chili, coriander leaves, and a few curry leaves.
In a pan saute chopped onions until browned.
Powder the dry roasted ingredients in a mixie.
Leave behind a tablespoon of sautéed onions and add the rest of the sautéed onions to the powdered spices, along with grated coconut and 2 tbsp of cooked chana and blend into a smooth paste with water. You can use water from the boiled chana to make this paste.
To the pan of sautéed onions add the ground paste and cook for a while, stirring constantly.
Add boiled chana and salt and simmer it all together for a few minutes.
Make a tempering of mustard seeds and curry leaves by dry roasting.
Add cold-pressed coconut oil after turning off the flame, if using.
You can completely replace red chili with pepper for spice if you prefer a peppery flavor.
Food group: legumes and nuts
Great combination to get the right amount of proteins fats and fiber.
It can be served with rice, millets or bread.
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