Cashew Nut With Bengal Gram
Cashew- 1 cup
Bengalgram (Kadalaparippu) - 1/2 cup
Vegetable oil - 1/4 cup
Tomato (medium) - 2 nos
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Onion (medium) - 1 no
Red chilly powder - 1 tsp
Turmericpowder - 1/4 tsp
Salt - As reqd
Corianderseeds - 1 tsp
Cloves (Grambu) - 3 - 4 nos
Cinnamon(Karugapatta) sticks - 1" piece
Cardamom (Elakka) - 1 no
Nutmeg (Jathikka) - A pinch
Cashewnut powder - 1 tsp
Fennelseeds (Perinjeerakam) - 1/4 tsp
Cuminseeds (Jeerakam) - 1/4 tsp
Oil - As reqd
Make powder of coriander seeds, cloves, cinnamon, cardamom, nutmeg, fennel seeds and cumin seeds and keep aside.
Soak cashew nuts in about 1.5 cup warm water for 1/2 hour.
Wash bengal gram and drain.
Add it to the soaking cashew nuts.
Boil until bengal gram is cooked; about 12 - 15 mins.
Heat oil in a pan or a kadai.
Add garlic, ginger, onion, red chilly powder, turmeric and salt and stir for 5 mins.
Add tomato and fry for 5 more mins.
Add powdered masala and fry for sometime.
Add boiled bengal gram and cashew nut mixture (including water).
Add another 1/2 - 3/4 cup of water and cook for 20 mins on low heat.
Serve with roti, chappathi, naan & rice.
Pairs Well With
This is a popular side dish in the Indian culture.