Ingredients

• 1 cup - black channa or channa dal
• 2 - red chillies
• 1 tsp - jeera
• For seasoning:
• 1 - large onion chopped
• 2 - green chillies chopped
• 5 or 6 - flakes of garlic (optional)
• 2 - stems of curry leaves
• 1 tbsp - channa dal
• 1 tbsp - urad dal
• 1 tsp - jeera (cumin seeds)
• 1 tsp - rai (mustard seeds)

How to Make Eriseri

• Soak black channa or channa dal overnight and drain it.
• Grind it into a coarse paste (Add red chillies, jeera and salt to taste before grinding).
• Pour this paste into a shallow vessel and steam for 10 minutes or until cooked. (Once done, it should not stick if you dip a fork in.)
• Allow to cool and separate with a fork to loosen the mixture.
• Heat 2 tbsp oil and add channa dal and urad dal. When they begin to turn brown, add jeera and rai to splutter.
• Add curry leaves, chopped onions and chopped green chillies.
• When onions are cooked, add garlic flakes and the steamed mixture.
• Mix and leave them on flame for moisture to evaporate and also for garlic flakes to cook. It should be dry in consistency.
• Garnish with chopped cilantro. Serve with rice.