1/4 kg kadalai (small brown variety of whole bengalgram)
1/2 tsp turmeric powder
2 sprigs curry leaves
1 tbsp chopped coriander (optional)
1 tbsp oil, preferably coconut oil
1/2 tsp mustard seeds
salt to taste
1. Wash and soak kadalai overnight. Next morning pressure cook, set aside.
2. Heat oil, add mustard and when done add curry leaves, turmeric powder, kadalai and salt.
3. Add also the ground paste (with some water if too thick), simmer for a while till kadalai is very soft and masala is well blended.
4. Add chopped coriander, mix, remove from fire.
Serve hot with aapam or puttu.