Senaga pappu- 1/2 cup soaked for two hours

Water – 3 cups

Salt – 1tsp

Finely chopped onions- 2 cups loosely packed

Green chillies – 4 slit

Milk – 3/4 cup

Clove powder – a pinch

Turmeric powder – 1/2tsp

Talimpu [tempering]

Oil – 1/3cup

Cumin seeds – 1/2tsp

Garlic – 4 mashed

Dry red chillies – 4 pieces

Curry leaves – few


  1. Boil soaked chana dal with 3 cups of water. Dal should be soft and not mushy.
  2. Drain and keep it aside. Heat oil in a pan and add cumin seeds.
  3. Add all the remaning ingredients one by one and fry for few seconds.
  4. Add finely chopped onions, green chillies, salt, and turmeric powder.
  5. Cover and cook on low flame till the onions becomes translucent.
  6. Mix in intervals. Add drained chana dal and cover and cook on low flame.
  7. Cook for 6 to 7 minutes and add a pinch of clove powder and mix well.
  8. Reduce flame to high flame and add 3/4 cup milk. Continuously mix well otherwise the milk will curdle.
  9. Cook till the milk evaporates and the oil in the curry floats on sides.
  10. Switch off the flame. Serve with rice.