Ingredients:

Buta dali (Chana dal)- 1 large cup

Coconut- 1/4th portion

Onions – 250 grams

Ginger- 4 inch

Garlic – 6 cloves

Dry red chillies – 2

Potato – 100 grms

Turmeric

Cumin Powder

Coriander Powder

Finely chopped coriander leaves – handful

Teja patra

Method:

Masala: Make a paste of onion, ginger and garlic.

Soak the buta dali in water for 4 hours.

Drain the extra water and put the buta dali into a blender with coconut (diced), red chillis and salt.  Grind the mixture well to a thick consistency.

Take the mixture out of the blender and add some finely chopped coriander leaves. Mix well and make small mounds.

Heat oil in a pan and deep fry the mounds (you can pan fry too) till light golden brown.

In another cooking vessel, add oil, Teja patra and diced onions. When onions turn brown, add the masala paste and cook till oil separates.

Add turmeric powder, Cumin powder, Coriander powder and red chilli powder to the masala. Blend it well.

Add diced potatoes to the masala and cook covered till almost done.

Pour 2 cups of water to the masla and bring it to a boil.

When it starts to boil, add the Nadia bara’s and cook for 3-5 mins.

Serve with Rice.

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