Serves 4
Ingredients:
Brown Kondaikadalai/Kala channa* - 2 cups (cooked)
Ginger garlic paste - 1 tbspn
Onion - 1 cup, chopped
Green chili - 1 slit lengthwise
Tomato -1, chopped
Grated coconut - 3/4 cup or Coconut Milk - 1/2 cup, thick
Turmeric - 1/4 tsp
Chili Powder - 3/4 - 1 tbspn
Coriander Powder - 3 tsps
Garam Masala - 1 tsp
Salt as per taste
*1 cup uncooked channa yields 2 cups cooked channa
To temper;
Oil - 2 tbspns
Mustard seeds - 1 tsp
Hing - a pinch
Curry leaves - few
For Garnishing;
Coriander Leaves - 1 tbspn, chopped
Method:
Soak channa overnight or for 5-6 hours. Pressure cook until soft with a little salt and just enough water.
If using coconut, heat 1/2 tsp of oil and saute coconut on medium flame until it turns golden brown. Grind it to a smooth paste. Keep it aside. If you are using coconut milk, omit this step.
Heat oil in a pan, add mustard seeds, hing, when mustard splutters, add ginger garlic paste and saute until the raw flavor goes. Then add onions, green chili, curry leaves and saute until onions turn light brown. Add a little salt to the onions to speed up the process.
Add tomatoes and cook until tomatoes become mushy. Once the tomato is cooked, add turmeric powder, chili powder, coriander powder, salt and saute until the raw flavor of the masala powder goes. If it becomes too dry, add a tbsp of water and cook.
Then add the cooked kadala along with the water. Add the ground coconut paste or the coconut milk and cook for a few minutes. Take a ladle of cooked channa, grind it to a coarse paste and add it to the gravy along with garam masala. Add more water and cook on medium flame until everything gets blended well.
Garnish with the chopped coriander leaves and serve hot with puttu, appam or with chapati or dosa or idiyappam.
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