Ingredients: cup Green Moong Dal (Split) - boiled, Potatoes (Aloo) - boiled, Onion - sliced, Tomato - finely chopped, Green Chillies - finely chopped, tablespoons Lemon juice, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), sprig Curry leaves, tablespoons Sunflower Oil, - to taste, tablespoons Fresh coconut - grated, cloves Garlic, teaspoon Fennel seeds (Saunf), Green Chilli, Vegetarian diet
Instructions: To begin making the Kumbakonam Kadappa Recipe, wash and pressure cook the moong dal with enough water for 2 whistles using a pressure cooker. Once its cooked, mash it well and keep aside.Similarly, cook the potatoes using a pressure cooker for 2 whistles. Once it is cooled, peel the skin and mash it to a coarse texture.Heat a tablespoon of oil in a wok on medium heat, add the sliced onion and saute until it turns translucent.Add the tomatoes and green chillies and saute until the tomatoes are half cooked.Add the cooked mashed dal and the potatoes. Simmer for 5 minutes.Now make a smooth paste of grated coconut, garlic cloves, fennel seeds and green chilli adding little water using a mixer grinder.Add this coconut spice paste to the simmering moong dal and potato curry. Mix well and simmer for 2 more minutes and switch off the flame.Now heat oil in a tadka pan, add the cinnamon stick and bay leaf and it release its flavours into the oil.Add the mustard and cumin seeds and let it crackle. Add the curry leaves and let it splutter as well.Pour this tadka over the prepared stew, add the lemon juice and mix well.Serve the Kumbakonam Kadappa Recipe along with steaming hot idlis and crispy dosa's for the weekend breakfast.