Wednesday, January 11, 2012

Green Bengal lentils/choliya

When the temperatures start reducing generally you can craving to eat something spicy and gravy like. It had been long time I had not made any gravy and wanted to make something quick and tasty. This gravy was ready in a jiffy and tastes good with phulkas or rice. Just sprinkle some lemon juice and give some sliced onions on the side you are ought to enjoy it .

  • 3/4 cup choliya
  • 1 medium potato diced
  • 3 garlic pods
  • 3 spoons dry grated coconut
  • 1 inch ginger piece
  • 2 bay leaves
  • 1 medium tomato
  • 1 medium onion diced
  • Red chilli powder
  • Kanda lasun masala
  • Curry leaves
  • Turmeric
  • Salt
  • Oil 
  • 1 1/2 cup hot water
  • Corriander leaves
Process-> In a blender make a paste of bay leaves, ginger, garlic, coconut and 1/2 tomato. In a non stick pan take oil and let it heat. Add curry leaves and onion and saute it for a couple of minutes. Once the onion gets cooked add remaining half tomato and the masala paste. Add little red chilli powder, turmeric and kanda lasun masala and fry the masala on a medium high flame till the water evaporates and the raw smell has gone. Finally add the choliya and potato and salt as per taste. Add around 1 1/2 cup of hot water the curry and let it cook for about 10- 15minutes. Once the potato and choliya have cooked turn of the flame and garnish it with corriander leaves and serve with chapati or rice. 

Note->You can use frozen choliya or fresh also. They are the green version of kala chana.

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