Dual dhall gravy

     I think this is the most favy recipe to my MIL. Not because she like it, she use to prepare this gravy very often i.e. once in a week. I am not blaming her, just an info :P Jokes apart. When she cooks this recipe, the smell will take off the entire home. Yes, i really love this recipe (No ICE, am really appreciating her) with hot & crispy dosa. One day, it was my time to prepare this. He he he. Just tried for the first time, without any knowledge on this. I was very flabbergasted on seeing the outcome. You know, it take off my entire kitchen but not the entire house :( I am sure, my next try will take off my entire home. Practice make man PERFECT ! :) So, here comes my new tried recipe.

ALL YOU NEED:

Bengal Gram	2 spoons
Urad Dhall	1 spoon
Green chilly	1 No.
Curry Leaf	1 twig
Onion	2 Nos.
Tomato	1 No.
Coconut	2 pieces
Chilly powder	1 spoon
Turmeric powder	Pinch
Salt	To Taste
Oil	1 spoon
Mustard	To Temper

METHOD:
     Heat a spoon of oil in a pan. Fry bengal gram and urad dhall until it turns golden brown and allow it to cool. Heat a spoon of oil again, add mustard. Once it splutters, add chopped onion, tomato, slited green chilly and curry leaf, saute it until onion and tomato becomes mushy. Now grind the fried grams (Bengal & Urad) with coconut and make it as fine paste. Pour the grinded mixture in the pan, add turmeric powder, chilly powder, salt and required water. Bring it to boil, until the raw smell goes off. Now swtich off the flame and transfer it to serving bowl. Serve hot with Hot Idly & Crispy Dosa. Yummy !!!!!

Note:Make sure not to add much dhalls, as it will make much thicker and reduce the taste.

♬ Sangeetha Nambi ♬