RAGI IDIYAPPAM DAL KITCHADI

INGREDIENTS:

Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Mustard seeds- 1 tsp
Split black gram- 2 tsp
Asafetida powder- half sp
Salt to taste
Curry leaves- a handful
Chopped coriander –half cup
Shredded coconut- half cup
Turmeric powder- half sp
Tuar dal- half cup
Bengal gram- 1 tbsp
Black gram- 1 tbsp
Green gram- 1 tbsp
Red chillies- 4
Oil- 4 tbsp

Procedure:

Soak the dals along with the red chillies for an hour. Then drain the water and grind them coarsely with a little salt. Steam the batter for 15 minutes and crush it finely when it is cooled. Mix with the shredded coconut, curry leaves and coriander leaves. Heat a pan and ad the oil. Add the mustard seeds and when they splutter add the black gram with the asafotida powder and fry them for a few seconds. Add the sliced onions and fry them until they turn golden brown. Add the tomato with the turmeric powder and fry it well until the oil floats on the surface. Add the idiyappa noodles and mix well. Then add the dal mixture and mix well.