Kumbakonam Kadappa ( Potatoes cooked in spicy lentil gravy)

It's time for us to Blog Hop again, this time my pair is Jayasri of Samayal Arai.  If you have look at my recipe index you can notice that there is only very limited recipes in vegetarian gravy, that's because I don't cook much vegetarian gravy. 
So now I'm in a mission to learn some new veg gravies, I quickly had a glance at Jayasri's gravy section. A lot got my attention but for now I made only one, it's Kumbakonam kadapa.   The name sounds interesting isn'it,  actually the name of recipe attracted me towards it and it's with potatoes, dhal and spices.  A wholesome and rich gravy.  A perfect accompaniment with chapathi's.  Now I have many recipes bookmarked  from Jayasri's blog, thanks to Blog Hop Wednesdays.  Do check Jayasri's blog for her yummy delights.

Preparation Time: 15 minutes
Cooking Time: 20-30 minutes
Serves 4 to 5

Ingredients:
Potatoes- 4 to 5 ( medium sized chopped )
Moong dhal- 75 g
Onion- 1 finely chopped
Garlic pods- 3 to 4 chopped
Green Chilly- 2 sliced
Turmeric powder- 1/2 tsp
Lemon juice- 1 tbsp
Curry leaves - a few spring
Coriander leaves- a few stalk
Oil- 1/2 tbsp
Salt to taste

To Grind:
Grated fresh coconut-2 tbsp
Green chillies- 2
Garlic pods- 2
Roasted split gram dhal- 1/2 tbsp
Cinnamon stick- 1/2 inch
Coriander seeds- 3 tsp

Tempering:
Oil- 1 tbsp
Cumin seeds- 2 tsp
Mustard seeds- 1 tsp

Method:
Grind all the ingredients to be ground.  Heat the oil in a kadai or pan, add the curry leaves and garlic.  When the garlic turns light brown, add the onion and saute well.  Once the onion turns transparent add the chopped potatoes, turmeric powder and mix it well.  Cover the pan and cook till the potatoes get cooked.
Meanwhile pressure cook the moong dhal for 3 to 4 whistles.  After the potatoes get cooked, add the cooked moong dhal, ground paste and salt.  Allow it to boil for about 10 minutes until the ground paste get incorporated with the gravy well. Finally add the lemon juice on top of  the gravy.
Heat oil in a separate pan, add the mustard seeds when it starts spluttering, add the cumin seeds.  Pour the tempering on top of the gravy.  Serve the gravy with chapathi or dosa.

This post is linked with Blog Hop Wednesdays.  

Also sending this to  Life is Green and Flavours of South India