- Ripe Plantain / Nendran pazham - 1 big
- Chana Dal - 1/2 cup
- Cashews - a few (Optional)
- Jaggery Powder - 3/4 cup to 1 cup
- Salt - 1 pinch
- Shredded Coconut - 1/2 to 3/4 cup
- Red Chilly / Flakes - 1 nos or 1 tsp
- Turmeric Powder - 1/4 tsp
- Cumin Powder - 1 pinch
- Oil - 1 tsp
- Cumin Seeds - 1 tsp
- Mustard Seeds - 1 tsp
- Curry Leaves - a few
- Hot water as required for gravy
Method:
- Peel banana and cut to 1/2 inch thick slices or pieces as desired. Cook bananas in 1/2 to 1 cup boiling water and keep aside.
- Soak chana dal in water for 30 minutes. Pressure cook for 3 whistles or till cooked (but not mushy). Alternatively, dal may be cooked in boiling water in a vessel on high flame for 20-30 minutes.
- Add cooked banana pieces to the cooked dal in a pan followed by powdered jaggery. If using cashews, soak it in hot water for 15 - 30 minutes to soften and add at this stage.
- Add a pinch of salt and let the mixture boil on medium flame.
- Grind coconut with turmeric powder, cumin powder, red chilly in a mixer jar to a smooth paste.
- Add to the boiling mixture.
- Heat oil in a kadai for seasoning. Add mustard seeds when the oil is hot.
- Add curry leaves and cumin seeds when the mustard splutter.
- Add to the curry and switch off the stove.
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