Yelwani Amti

Ingredients

• 3 cups cooked Bengal gram (chana dal) stock
• ½ dried coconut
• 2 medium onions
• ½ cup fresh coriander leaves
• 3-4 tablespoons oil
• 1-2 tablespoons finely chopped garlic
• 10-15 curry leaves
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1 tablespoon kala masala
• 2 tablespoons chopped fresh coriander leaves
• Puran polis to serve

Method

1. Roast the dried coconut over direct flame till well charred from all sides. Dip it in a bowl of water. 
2. Similarly, roast the onions over direct flame till well charred from all sides as well. Transfer into the same bowl of water. 
3. Peel the charred skin of the dried coconut and the onion. Trim the top of the onions and discard the eye. Roughly chop the roasted dried coconut. Transfer these into a mixer jar. 
4. Add ½ cup coriander leaves and ½ cup water and grind to a fine paste.
5. Heat oil in a deep pan. Add garlic and sauté till golden. Add the ground paste, mix well and saute till oil separates. 
6. Add curry leaves, mix well and saute for 1 minute. Add turmeric powder and red chilli powder, mix well and saute for 1-2 minutes.
7. Add the cooked Bengal gram water and mix well. Let the mixture come to a boil and continue to cook for 2-3 minutes. 
8. Add salt and kala masala and mix well. Cook for 1 minute. Add coriander leaves, mix and cook for 1 minute.
9. Transfer into a serving bowl. Serve hot with puran polis.