Senagapappu Kobbari (కొబ్బరి శనగపప్పు, தேங்காய் கடலைப் பருப்பு, नारियल और चना दल का सुब्जी)

Senagapappu Kobbari (కొబ్బరి శనగపప్పు, தேங்காய் கடலைப் பருப்பு, नारियल और चना दल का सुब्जी) is an South Indian Dish. Senagapappu-kobbari curry is prepared in the combination of senagapappu (Chana dal) and grated coconut. This curry when served with ghee and hot rice . Roti is also a good combination with this curry.

Regional Dish : Andhra Pradesh; Tamil Nadu; Kerala; South India and some places of North India.

Cuisine Style : Andhra Pradesh | Cooking Time 20 minutes | Take with Rice | Type Curry | Shelf  Life : 1 day | Quantity : 5 Servings

Appx. Nutritional values : calculated for 1 serving ( 2tbsp)

Calories (141Kcals) , Carbohydrates (12g), Protein(6g) , Fat (8g)

Ingredients :

• Chana dal  2 cups
• Coconut  fresh grated  or frozen 1 cup
• Red chillies 2 nos
• Curry leaves   5  to  6 nos
• Urad dal   1/2 tsp
• Mustard   1/2 tsp
• Cumin  1/ 2 tsp
• Salt  1 tsp
• oil  1 tsp

Method :

1. Soak chana dal for half an hour . Pressure cook for two whistles.
2. Dal should not be  over cooked . It should be semi cooked.
3. Once cooked strain away extra water and set a side.
4. Heat oil and put tadka/ seasoning/ tampering and then add the dal mix well.
5. Add salt and  grated coconut and mix well.
6. Serve hot with rice or chapathi.

Other variants / Cuisine Style : Kobbari Senagapappu Masala Koora