Thanjavur Kadappa
A comforting dish from Tamil Nadu featuring creamy yellow moong dal, soft potatoes, and freshly ground coconut-fennel paste. Perfumed with garlic and whole spices, it pairs wonderfully with hot tiffins like idlis and dosas.
40min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Pressure cook the moong dal with 1.5 cups of water until soft and smooth.
2
Grind grated coconut, roasted chana dal, fennel seeds, garlic, and green chilies with a little water into a smooth paste.
3
Heat coconut oil in a pan, add mustard seeds, bay leaf, cinnamon, cardamom, and curry leaves until fragrant.
4
Add sliced onions and saute until translucent, taking care not to brown them.
5
Add the cooked moong dal, mashed potatoes, ground coconut paste, salt, and 1 cup of water to adjust consistency.
6
Simmer on medium-low heat for 8-10 minutes until the flavors meld together into a creamy gravy.
7
Garnish with chopped coriander leaves and serve warm with hot idlis, dosas, or pooris.
Ingredients
0.5 cup yellow moong dal
2 medium potatoes, boiled and coarsely mashed
1 medium onion, thinly sliced
2 green chilies, slit
0.5 cup fresh grated coconut
1 tbsp roasted chana dal (dalia)
1 tsp fennel seeds
4 cloves garlic
1 bay leaf
2 cardamom pods
1 inch cinnamon stick
0.5 tsp mustard seeds
1 sprig curry leaves
2 tbsp coconut oil
Salt to taste
2 tbsp chopped fresh coriander leaves
*This AI-generated recipe may contain inaccuracies.