Thinly slice onions and slit green chilli.
Cook moong dal with turmeric powder until soft.
Pressure cook potato, peel the skin, mash it slightly and keep it ready.
Grind the ingredients given under ‘for grinding’ to a smooth paste.
Heat oil in a kadai, add cloves, cinnamon and fennel seeds. When it splutters, add thinly sliced onions, finely chopped garlic, green chilli and saute until onions turn transparent.
Simmer for 5 minutes and remove from flame. Garnish with coriander leaves and serve hot with idli, dosa or poori.
Do not miss my collection of Side Dishes for Idli and Dosa
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