Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, tomato purée, sautéed crushed onion or broth. The peas are round when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine. Chana dal is often used in north indian and south indian cooking. In maharashtra, it is used in making puran polis, curries, bhajis, wade. Gram flour is popularly called as besan and used in many preparations. This is our traditional recipe which is prepared using split chickpea, potato, lots of spices and chilli powder. Goes well with indian bread and rice.
