Bengal Gram Kurma (Kadalai Parupu Kurma)

Bengal Gram Kurma (Kadalai Parupu Kurma) is an easy to make curry that goes well with chapathi, roti, dosa and even rice.

This kurma is very simple to make and is flavorful and delicious.

It is also an excellent source of fiber, protein and other essential. This goes well with chapatti, roti, idli, dosa, idiyappam…

Ingredients
Channa Dal/ Kadala Paruppu - 1 cup
Chopped Onions – 2 (big)
Chopped Tomato – 2

Ginger Garlic Paste – 1 tsp
Sliced Green Chilli - 5

Chilli Powder - 2 tsp
Fennel Powder - 1 tsp
Salt to taste  

(To Temper)

Clove - 2
Cinnamon Stick - 1 inch
Star Anise – 1

Bay Leaf - 1 Curry Leaves - few

Chopped Coriander Leaves - few  

To grind (for paste)  

Coconut 1/2 cup
Fennel Seeds 1 tsp

Method

Pressure cook Channa dal with enough water till it is well cooked, but retains its shape.

You can also cook it in a vessel, it will just take longer. Previous soaking will speed up cooking of dals.


In a pan, heat oil. Add the ingredients which are under to temper and saute it for few sec.


When it sizzles, add finely chopped onions. Saute till they are nicely browned.

Now add ginger garlic paste and saute it for few minutes.


Add tomatoes and cook till oil oozes out.  Add the chilli powder, fennel powder and salt. Mix well and saute for another minute.


Saute and then add some water and it boil for few minutes. This should be until the raw smell goes well.


Add the coconut paste and the cooked dal. Add more water if needed.
Then switch off the flame and garnish with coriander leaves. Serve with hot chapatti and roti.