Lotus Root Dal Gravy/Thamaraithandu Paruppu Kuruma

Lotus Root r Lotus Stem??? watever these white roots r available easily in chinese stores, as am living in Chinatown i have seen these roots but never thought of trying them in our desi cooking..they r in frozen sections n really dead cheap here, thought of making them as kootu, i pressure cooked the channa dal but suddenly got an idea to prepare them as gravy..my culinary experiment turned awesome with pepper prawns, we had a superb lunch today..Am very proud to present u all my awesome creation..

1 1/2cup Lotus root
1/2cup Channa dal
1no Onion
1no Tomato
2nos  Green chillies(slit opened)
1tsp Ginger
1/4tsp Turmeric powder
Salt
Oil
5nos Curry leaves
2tsp Coriander leaves
Whole spice(bay leaves, cloves, cinnamon sticks, kapok buds)

To Grind:
1tsp Peppercorns
1tsp Cumin seeds
1tsp Fennel seeds
3nos Red chillies
2tsp Poppy seeds
3tsp Coriander seeds
1/4cup Grated coconut

 Chop the lotus roots first n pressure cook them upto 3 hiss with green chillies, turmeric powder n ginger pieces...pressure cook the channa dal too..keep both pressure cooked channa dal n lotus root aside...chop finely onion n tomatoes..grind all the ingredients from the list 'To Grind'..keep aside

Heat oil in a pan, add all the whole spices n fry them until they turn brown..now add the chopped onion n tomatoes n stir them until they turns tender, add the grounded paste to the onion n tomatoes pieces..stir them for a while..once the oil get separates a bit from the veggies, add the already cooked lotus roots n cooked channa dal..cook them in simmer with lid closed until everything gets cooked well..add the cilantro leaves to the gravy n put off the stove..

Serve them with hot rice r else as side for any breakfast dishes..

On the way to Eat Healthy - During Pregnancy by Sangeeth..