This is an excellant side dish (almost forgotten now !) for idli, dosai & puri.
Moong dhal - ½ cup
Potatoes - ½ kg
Onions - 3
Garlic - 3 pieces ( optional)
Salt, haldi
Lime juice - 2-3 tsp
Grind to a fine paste:
Coconut - ½ cup
Fried gram ( pottukadalai ) - 2 tbsp
Khus khus - 2 tsp
Garlic - 4 pieces
Green chillies - 6,7 ( to taste)
To temper:
Oil - 1 tbsp
Cinnamon - 1”
Cloves - 3
To garnish:
Chopped coriander leaves - 2 tbsp
Boil moong dhal in 2 cups of water, so that there will be some stock.
Boil potatoes, peel & crumble as for podimas.
Chop onions fine.
Heat oil, temper cinnamon & cloves & after they pop, add onions & fry.
When onions are frying, add chopped garlic.
When both are well fried, add the moong dhal stock, haldi & salt.
When this starts boiling, add the ground paste.
When the mixture boils, add potatoes & cooked dhal.
Simmer till everything blends well.
Remove, add lime juice & garnish with chopped coriander leaves.