Chana dal(soaked for 2 hrs, Kadala parippu) - 2cups
Chili powder - 1tsp
Coriander powder - 2tsp
Turmeric powder - 1/2tsp
Grated Coconut - 1cup
Cumin seeds - 2tsp
Mustard seeds - 1tsp
Dry red chillies(cut into halves) - 2nos
Oil - 2tbsp
Sugar - 1/4tsp
Salt(As reqd) -
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Pressure cook the soaked chana dal with a little turmeric for about 4 whistles. Let the pressure settle by itself. Mash the dal with a ladle. Keep aside.
Heat oil in a pressure cooker and add the chopped onion, ginger, garlic, curry leaves and saute till the onions start turning golden.
Add the tomatoes and cook covered till the tomatoes blend with the mixture.
Now add the chopped cabbage, green peas, cooked dhal, chilly powder, coriander powder, turmeric, sugar and salt required. Pressure cook for two whistles with enough water.
:- Make sure not to add too much water because the erisseri should be of a gravy consistency.
Grind the coconut with the cumin seeds and keep aside.
Once the pressure settles by itself, open the pressure cooker and add the ground coconut mixture and let it boil again for a few minutes.
Heat oil in a wok and splutter the mustard seeds and dried red chillies and pour over the curry.
Serve hot with rice.
1)You can use green gram instead of chana dal.