Coconut and Split Bengal Gram Sautee/ Kobbari Senagapappu

Whenever I used to visit my grandparents’ place during the summer holidays, this used to be my favorite dish. I was introduced to it by one of my aunts. She used to mix it with hot rice accompanied with the delicious Andhra style mango pickle. Mmmmmm. My mouth’s literally watering while writing this.

Try this easy and delicious recipe and you will not be disappointed. :)

Ingredients

Chana Dal – 1 ½ - 2 cups, cooked

Onion – 2 cups, finely chopped

Coconut flakes/ Grated coconut – 1 cup

Green Chilies – 3, chopped

Garlic – 1 pod, crushed

Mustard Seeds – ¼ tsp.

Turmeric Powder – ¼ tsp.

Oil – 2 tbsp.

Salt – to taste

Servings – Serves 2 to 3

Note - Cook the chana dal in such a way that it doesn’t become too mushy. The grains shouldn’t stick to each other.

Method

1. Take a saucepan; add oil, mustard seeds. Once the seeds start spluttering, add chilies. After about 6 – 7 seconds, add the finely chopped onions and sauté till they become golden brown in color.

2. Once the onions attain golden brown color, add chana dal and cook covered for about 6 – 7 minutes. Add salt at this step.

3. Add the coconut flakes/ grated coconut and stir for about 3 – 4 minutes. Add the crushed garlic and mix well. Cook covered for another 1 minute.

    Note - Adding crushed garlic at the end gives the whole dish a very nice aroma.

4. Turn off the flame and serve hot with rice and rasam.