Ingredients

• 400g - val dal (anapa ginjala pappu) soaked for 4hrs and inner dal is pressed out with thumb and index finger
• 2.5 tbsp - oil
• 2 potato, medium, peel and cut into 1 inch pieces (optional)
• Salt
• 1 tsp - red chilli powder (add 1/2 tsp extra if potato is used)
• 1.5 tsp - ginger garlic paste
• 2 cloves
• 2 cinnamon
• 2.5 inch piece bay leaf
• 2 tomatoes, cut into small pieces
• 2 onions
• 6 green chillies
• 1 tbsp - coriander/dhania powder
• A pinch of turmeric powder
• 2 tsp - chopped, coriander
• 1 tbsp - paste fresh coconut and 1 tsp - poppy seeds

How to Make Val dal masala curry

• Heat oil in a cooker, add cloves, cinnamon and bay leaf, fry for a few sec.
• Add turmeric powder, ginger garlic paste, fry for 2 mins.
• Make a paste of onion, chillies and coriander powder.
• Add onion paste, fry till the raw smell goes.
• Add red chilli powder, tomato pieces, cook till the tomato becomes soft.
• Add dal, salt and potato (if desired) and 250ml water, close the lid and cook.
• Wait up to 3 whistles, remove the lid after 5 min, add coconut paste.
• Mix gently and let it simmer for 2 to 3 min.
• Sprinkle chopped coriander and remove from fire.
• Serve this protein rich and delicious curry with fried rice/chapatti/poori/even idli.