KAYA ERISSERY

INGREDIENTS:

Raw plantains	1 large
Kala chana	¼ cup
Salt	As per taste
Turmeric powder	¼ tsp
Black pepper powder	1 tsp
Coconut	3 tbsp + 1 tbsp  (grated)
Cumin seeds	½ tsp
Curry leaves	1 sprig
Orid dal	½ tsp
Mustard seeds	½ tsp
Coconut oil	1 tbsp

METHOD:

• Wash and soak ¼ cup of kala chana in water for 6-8 hours or overnight. After soaking drain out the water and rinse the chana once more.
• Pressure cook the soaked chana in a cup of water for 4 whistles. 
• Meanwhile, wash the raw plantain thoroughly and trim both the ends. Cut the plantains into ½ inch thick semicircle pieces.  Keep aside the plantains in cold water to avoid discoloration.
• Once pressure releases from the cooker, open the cooker. Drain the water out and add the cut plantain pieces to the cooker. Also add salt, turmeric powder, and black pepper powder.
•  Cover the cooker and let everything (chana, plantain and spices) cook for 1 whistle.
• Grind 3 tbsp of grated coconut with cumin seeds into a smooth paste.
• After the pressure settles, open the pressure cooker and add the ground coconut paste and bring it to boil. Turn off the heat and keep aside.
• In a small tadka pan, heat coconut oil and add orid dal, mustard seeds, curry leaves and 1 tbsp of grated coconut. Fry until the mustard seeds splutter and coconut is roasted golden brown.
• Add the tempering to cooked erissery and mix well. Transfer to a bowl and serve with rice.