Healthy and flavorful black chana curry goes well with hot plain rice, jeera rice, roti, chapati, idly, dosa, idiyappam or appam. This taste delicious and is simple to make. It is rich in fiber and protein hence highly recommended to include in your diet once in a week. You can make black chana sundal and serve as a evening snack.
PREPARATION TIME : 10 minutes
COOKING TIME : 25 minutes
INGREDIENTS: (serves 4 persons)
- Black chana/karupu kondakadalai - 200 ml
- Onion medium size - 2
- Tomato medium size - 2
- Ginger garlic paste - 1 spoon
- Red chillies - 6
- Dhania/coriander seeds - 2 spoons
- Channa dal/kadala parupu - 1 spoon
- Pepper corns - 1/2 spoon
- Jeera/cumin seeds - 1 spoon
- Coconut chopped - 2 spoons
- Cashew nuts - 8-10 nuts
- Oil
- Salt
- Water
DIRECTIONS:
1. Soak black chana overnight or 8 hours to soften them. Drain the water. Add 300 ml water, soaked black chana and some salt in cooker and pressure cook for 4 whistles in a medium flame. Drain the water.
2. Get ready with all the ingredients.
3. Heat a pan and dry roast channa dal, pepper corns, red chillies, jeera and coriander seeds for 2-3 minutes in low flame. (Tip: keep stirring and do not burn.)
4. Cool the mixture and grind to a powder. Add 1 roughly chopped tomato and onion to the freshly ground powder and grind to a fine paste.
5. Heat oil in a pan. Add 1 finely chopped onion, tomato, salt and ginger garlic paste. Saute well, until the raw aroma disappears. Transfer to a vessel. Add 200 ml water. (Note: Already we have added some salt while cooking black chana.)
6. Add the freshly ground paste and boiled black chana. Cook it for 15 minutes in a low flame.
7. Add chopped coconut, cashews and some boiled black chana to a mixer. Grind to fine paste by adding little water. ( Note: Grinding boiled black chana is optional.)
8. Add the freshly ground coconut-cashew paste to the black chana curry. Mix well.
9. Let it cook for 5 minutes in low flame. The black chana curry slightly thickens up. (Tip: Adjust to the required consistency with water if needed.)
10. Remove and garnish with coriander leaves.
ADDITIONAL TIPS:
=> I have not added any whole spices. If you wish you can add.
=> The freshly ground paste gives nice flavour and taste to the black chana curry. Do not use instant spice powder.
=> The specified amount of spiciness is sufficient for me. If you need less or more spicy you can adjust the quantity of red chillies accordingly.
=> I used cashew for richness and thickening of black chana curry. You can also use almonds (Soak almonds in hot water, peel the skin of almonds and then use.)
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