Nadia Bara Tarkari

Cuisines

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Recipe

Ingredients

1 cup	grated coconut
1 cup	chana dal (split chickpeas)
1 medium	yam (suran), peeled and cubed
1 medium	potato, peeled and cubed
1 medium	tomato, chopped
1 teaspoon	turmeric powder
1 teaspoon	cumin seeds
1 teaspoon	mustard seeds
2 tablespoons	mustard oil
2 tablespoons	ginger-garlic paste
2 pieces	dry red chilies
1 teaspoon	coriander powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
1	salt to taste
2 cups	water
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Soak the chana dal in water for at least 2 hours, then drain.
2. 2 In a blender, grind the grated coconut with a little water to make a smooth paste.
3. 3 Heat mustard oil in a heavy-bottomed pan over medium heat.
4. 4 Add mustard seeds and cumin seeds. Let them splutter.
5. 5 Add dry red chilies and ginger-garlic paste. Sauté until the raw smell disappears.
6. 6 Add the cubed yam and potato. Sauté for 5-7 minutes until they start to soften.
7. 7 Add the soaked chana dal and chopped tomato. Mix well.
8. 8 Add turmeric powder, coriander powder, red chili powder, and salt. Stir to combine.
9. 9 Pour in 2 cups of water and bring to a boil.
10. 10 Reduce the heat to low, cover, and simmer for 20-25 minutes until the vegetables and dal are cooked through.
11. 11 Stir in the coconut paste and garam masala. Cook for another 5 minutes.
12. 12 Garnish with chopped coriander leaves before serving.