Ingredients

• 200 g - paasi paruppu (moong dal)
• 250 g -potatoes/ sweet potatoes
• 200 g -onions (preferably south Indian)
• Masala ingredients:
• 2 - 3 - green chillies
• 3 - 4 - small cloves of garlic
• 1 tbsp - poppy seeds (khaskhas)
• 1/2 tbsp - ginger, mashed
• 2 pinches - asafoetida (hing)
• Salt
• Haldi
• 1 stem - curry leaves
• mustard seeds/ til oil for sauteeing
• Coriander leaves for garnishing

How to Make Kadapah Kozhambu

• Soak poppy seeds in warm water for 10 minutes.
• Fry moong dal in low heat.
• Peel the skin of potatoes and cut each into 4 pieces.
• Wash and steam them.
• Grind in to a paste the garlic, ginger, poppy seeds and a very small portion of the onion.
• Fry the remaining onions slightly in 1 tsp oil, along with the masala paste in a kadai.
• Add the steamed dal and potatoes with haldi and salt.
• Add green chillies (slit in half).
• Keep on a low flame for 3-5 minutes.
• Saute with mustard seeds toasted in oil and garnish with coriander leaf and asafoetida.
• Serve as side dish for idli, rava dosa and steamed rice.