Roasted gram korma recipe

INGREDIENTS:

1. Chopped Onion - 1
2. Chopped Tomato - 1
3. Chopped Green chili - 1
4. Sambar powder - 2 tablespoon (tbsp.)
5. Curry leaves - 5 (optional)
6. -- For grinding to paste --
   1. Roasted gram - 3 teaspoon (tsp.)
   2. Shredded coconut - 2 teaspoon (tsp.)
   3. Poppy seed - 1/2 teaspoon (tsp.)
   4. Cinnamon stick - 1 inch
   5. Clove - 3
   6. Cardamom - 1
7. -- For Tempering --
   1. Oil - 2 tablespoon (tbsp.)
   2. Mustard seed - 1/4 teaspoon (tsp.)
   3. Cumin seed - 1/4 teaspoon (tsp.)
   4. Split black gram - 1/4 teaspoon (tsp.)
   5. Split Bengal gram - 1/4 table spoon (tsp.)
8. Coriander leaves - 5
9. Salt - to taste

PREPARATION:

1. Grid all the "For grinding to paste" ingredients to a thick paste by adding water as needed.
2. Heat oil in a pan add mustard seed and when it start to splatter.
3. Add Cumin seed, split black gram, split Bengal gram, curry leaves and cook until the grams turn light brown.
4. Now add the onion and cook until it changes golden brown. Now add green chili cook for 2 - 3 minutes.
5. Now add the tomato and cook until oil separates. Now add sambar powder and cook for 2-3 min.
6. Add 1/2 cup of water and add the ground paste and salt.
7. Simmer, stir and cook until the raw smell is gone and right thickness is reached to your preference.
8. Remove and serve.

NOTES: