Nenderballe kelya godd ambat is a very traditional dish of the GSB community of kerala ! This Konkanin food  is made for all festive occasions & especially for Ugadi/ Samsarpadvo.

Ingredients –

1. Chana dal – 3/4 cup
2. Nenderballe Kelle / kerala banana – 2 ripe ( should be firm & not over ripe )
3. Grated coconut – 1 cup
4. Jaggery – grated – 1 cup or as per taste
5. Turmeric powder – 1/4 tsp
6. Red chillies – 1 or Chilli powder – 1/4tsp
7. Raw rice – 1 tbsp
8. Cashew nuts – a handful

Seasoning ;

1. Mustard seeds – 1 tsp
2.  Jeera – 1/2 tsp
3.  Curry leaves – 1 sprig
4. Oil

Method ;
Wash the dal & pressure cook it till soft but not mushy.

Peel & cut the banana lengthwise first & then into small pieces . Cook in a little water till soft  ( should not be over cooked.  Add to the dal.

Heat the jaggery in 1/2 cup of water to melt it & then strain to remove impurities .. If your jaggery is pure ..you may avoid this step .

Grind the coconut , rice ,  red chillies & turmeric using the jaggery water to a fine paste .

Add this paste to the dal .

Add also a pinch of salt & the cashews . I added the chilli powder here because I had not added chillies to the paste . Usually I add the chilli powder/ red chillies while grinding only

Mix well add the remaining jaggery water & a little more water according to the consistency you require . bring this to a boil & let simmer for another 3-4 minutes  till they have blended well .