Ingredients

• 2 - coconut, grated
• 24 - dried red chillies
• 3 tbsp - coriander seeds
• 1/2 tsp - turmeric powder
• 1 cup - tur dal
• 2 - drumsticks, gently peel off the outer later and cut it into 4 cm slices
• 1 tsp - udampuli
• 1/2 tsp - salt
• For chickpeas:
• 1 cup - black chickpeas
• 3 cups - water
• 1/2 tsp - turmeric powder
• 1/2 tsp - salt

How to Make Soyi Bajjilli Gashi

• Recipe for massolu:
• Heat an iron kadai. Dry roast grated coconut for 20 - 25 minutes on low to medium heat or until the moisture completely dries up.
• Add dried red chillies and coriander seeds to it.
• Dry roast on low to medium heat for another 20 minutes or till it is golden in color.
• Once you notice a color change in red chillies and grated coconut, transfer the coconut mixture into a mixer bowl and make a paste of it without adding water to it.
• Transfer the massolu to another container and store it in a refrigerator for later use.
• For dal:
• Boil tur dal in 1.5 cups of water with oil and turmeric powder in a pressure cooker for 20 minutes.
• For chickpeas:
• Wash and soak black chickpeas in 3 cups of water for 6 - 7 hours or overnight.
• In a pressure cooker, add soaked chickpeas, turmeric powder and salt and pressure cook for 25 minutes or till it is done. Reserve 1/2 cup as stock.
• Final preparation:
• In a wide bowl, boil cooked chana, 1/2 cup of stock, cooked dal, drumstick, salt and kudampuli together.
• Cover it with a lid and cook on low to medium heat for 10 - 12 minutes or until the drumsticks are almost cooked.
• Add 3 - 4 tsps of massolu and cook on low heat for 10 - 12 minutes.
• Serve it with rice.
• Recipe Courtesy: Niya Prakash's World