Bengal gram korma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Bengal gram - 1 small tumbler
  2. Chopped onion - 2
  3. Chopped tomato - 2
  4. Slit green chili - 1
  5. Chili powder - 2 teaspoon (tsp.)
  6. Coconut - 3 wedges
  7. Ginger - 1 inch
  8. Garlic - 1 clove
  9. Poppy seed - 1/2 teaspoon (tsp.)
  10. Fennel seed - 1 teaspoon (tsp.)
  11. Cinnamon stick, clove, bay leaf, fennel seed - for tempering.
  12. Curry leaf - from 1 sprig
  13. Salt - to taste

PREPARATION:

  1. Soak bengal gram in water for hour. Drain all the water and keep it aside.
  2. Grind coconut, ginger, garlic, fennel seeds, poppy seed to a fine think paste by adding little water as possible.
  3. In a pressure cooker heat oil. Add Cinnamon stick, clove, bay leaf, fennel seed. Once they change color add onion, green chili, curry leaf and sauté until the onion turns translucent (golden brown).
  4. Now add tomato and sauté until they become mushy.
  5. Now add the soaked bengal gram and mix well.
  6. Now add chili powder, salt, water as needed, ground coconut paste and mix well.
  7. Now place the cooker lid and whistle and pressure cook this for 2 to 3 whistle. Once the pressure is released serve.

NOTES:

  1. Goes well with idli and dosai.



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