• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Val dal masala curry

400g – val dal (anapa ginjala pappu) soaked for 4hrs & inner dal is pressed out
2&1/2 tbsp – oil
2 – potato, medium, peel and cut into 1 inch pieces
Salt
1 tsp – red chilli powder (add 1/2 tsp extra if potato is used)
1 tsp – ginger garlic paste
2 – cloves
2 – cinnamon
2 – 1/2 inch piece bay leaf
2 – tomatoes, cut into small pieces
2 – onions
8 – green chillies
1 tbsp – coriander/dhania powder
A pinch of turmeric powder
2 tsp – chopped coriander
1 tbsp – paste fresh coconut and 1 tsp poppy seeds

Directions
Heat oil in a pressure cooker on a medium heat, add cloves, cinnamon and bay leaf. Fry for a few seconds.
Add turmeric powder, ginger garlic paste, fry for 2 minutes.
Make a paste of onion, chillies and coriander powder.
Mix paste into the pan
Add red chilli powder, tomato pieces; cook until the tomato becomes soft.
Add dal, salt and potato and 250ml water, close the lid & cook, up to 3 whistles.
Remove the lid after 5 min, add coconut paste.
Gently mix and simmer for a few minutes
Sprinkle chopped coriander and remove from the heat.