Chonya Dali And Mugu Elchikery - Kochi GSB Konkani Style Recipe

Split Bengal gram is called Chonya dali [Chana dal] and whole Green gram is called Mugu [Mung] in Konkani.Chonya Dali and Mugu Elchikary is a traditional and popular Kochi GSB Konkani style coconut based gravy dish.Chonya Dali and Mugu Elchikery is one of the main gravy dish that is served in Kochi GSB meals prepared during marriage functions, religious function, important festivals and temple feasts.

The following ingredients are needed to prepare Chonya Dali and Mugu Elchikery.

Ingredients:-

Chana dal.   -1cup
Green gram. -1cup
Salt.              - to taste.
Ambya Sol.   - a small piece of dry Mango

For grinding the Coconut Masala paste:-

Grated Coconut. -1cup
Dry Red Chillies. -6
Turmeric powder. -1/4tsp

For Seasoning:-

Coconut oil.    -1tsp
Mustard seeds. -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.     -1spring

For roasting the Coconut grating:-

Coconut oil.       -1/2tsp
Coconut grating. -2tbsp

Instructions:-

Wash and soak Split Bengal gram [Chonya Dali] and whole Green gram [ Mugu] in water and soak seperately for 8 hours or overnight.

Pressure cook both the soaked ingredients seperately adding enough water for 2 whistles and keep aside.

Grind the grated Coconut along with dry Red Chillies and Turmeric powder to a smooth paste adding very little water.Keep aside.

Method:-

In a cooking vessel add the cooked Chana dal and Green gram.Add little Water and required Salt and boil for 2 minutes.

Add dry Mango piece( Ambya Sol) and boil for 5 minutes on low flame.

Add the ground Coconut Masala paste into the cooking vessel and mix well with the cooked Chana dal and Green gram.Boil again for 2 minutes on low flame.Stir in between .The gravy will tends to thick.

The consistency of the gravy dish is semi thick and not a flowing consistency.Add water to get the required Consistency.Boil for a minute and switch of the flame.

Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds. Saute well.Add Curry leaves and fry in oil for a second and switch off the flame.

Add the above seasoning into the gravy in the cooking vessel.

In the same pan add 1/2tsp Coconut oil and roast 2tbsp Coconut grating till golden colour and switch off the flame.

Pour the above roasted Coconut grating over the Elchikery in the cooking vessel.

A tasty and delicious Konkani style Chonya Dali and Mugu Elchikary is ready to serve with Rice.