Kobbari-Senagapappu ~ Chana Dal-Coconut

Kobbari-senagapappu is a typical south Indian curry, which goes excellently well with hot steamed rice and rasam. Of course, this curry is a must try with roti as well, you will be amazed to know how well it tastes with a roti. Cooked with split bengal gram / chana dal and grated coconut, this chana dal-coconut curry is a bit drier than the usual dal cooked with greens or other veggies.

Ingredients

1 cup chana dal / split bengal gram
½ cup grated coconut
2-3 green chillies
2 red chillies
4-5 garlic, chopped
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp turmeric powder
2 tbsp oil
curry leaves
salt to taste

Method

• Soak chana dal in enough water for 30 minutes, and then pressure cook for 3 whistles.
• Heat oil in a pan on medium heat, add mustard seeds and let them splutter. Now, add cumin seeds and allow crackling.
• Add chopped garlic, curry leaves, torn red chili, slit green chili, and fry till golden.
• Add boiled chana dal (strained), turmeric powder, salt, and combine well.
• Stir for 2-3 minutes on a medium flame.
• Add grated coconut, mix well, cover, and simmer for 2 min. If required add little water. 
• Check the seasoning and switch off the flame.