Pressure cook the moong dhal along with chopped potatoes, turmeric and ½ gingelly oil.
Let it cool and peel the potato skin and mash the potatoes and moong dhal nicely.
Meanwhile grind the coconut, fennel seeds, garlic and green chilly into smooth paste.
Now heat the kadai and add oil.
Once the oil is hot add mustard seeds, bay leaf, cinnamon and cloves.
As the mustard seeds start to splutter add the curry leaves and onions.
Cook till the onions turn translucent.
Then add the coconut mixture and cook the raw smell goes and oil gets seperated.
Now add the mashed potatoes and the moong dhal mixture and salt.
Mix it well and bring it boil. That’s it. Kadappa is ready.
Notes
You can boil the potatoes and moong dhal separately. It doesn’t need to together always. The traditional recipe doesn’t call for tomatoes and other veggies so that the gravy is in white color. But you can modify this recipe and add veggies too.Adapted from Sharmis Passions