Onion Masala (Side Dish for Poori & Chapathi)

Steps

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1. 1
   Heat one teaspoon of oil in a pan over low flame.
   ▶ ≈0:22
2. 2
   Add mustard seeds, urad dal, chana dal, and curry leaves. Let them splutter briefly.
   ▶ ≈0:28
3. 3
   Add four chopped medium onions and keep the flame low to ensure they cook evenly without burning.
   ▶ ≈0:52
4. 4
   Stir in seven green chilies and one chopped tomato, mixing well.
   ▶ ≈2:08
5. 5
   Season with salt, one teaspoon of ginger-garlic paste (optional), half a teaspoon of turmeric powder, and one teaspoon of sambar powder.
   ▶ ≈2:14
6. 6
   Cover the pan and cook on low heat for about 15 minutes until the onions become soft.
   ▶ ≈2:14
7. 7
   While the onions cook, mix two tablespoons of gram flour with one-quarter cup of water to form a thick paste, similar to dosa batter consistency.
   ▶ ≈2:22
8. 8
   Once the onions are soft, uncover the pan and add the gram flour paste, stirring well to thicken the masala.
   ▶ ≈2:44
9. 9
   Increase the heat to medium-high and cook for 5 minutes until the mixture reaches the desired thickness.
   ▶ ≈2:50
10. 10
    Turn off the heat and transfer the onion masala to a serving bowl. Serve alongside poori or chapathi.
    ▶ ≈3:03